SAAG ALOO - RESTAURANT STYLE (BIR) 

Tired this last night for me and my boy. Absolutely spot on. The fennel remained subtle, yet really lifted the dish. I kept it dry as instructed . Thanks julian

That looks top notch!

I’ve tried this several times over the years and never been quite right. Looking forward to trying your recipe. Keeping it quiet dry and using a high heat. Can’t wait😀

As a veggie myself, this is right up my street. Thank you, I'll definitely be trying this 😎

Dam good to see you back I've followed you for years. I still remember my first attempt and taste of a chicken Madras following your recipe...blew me away. The tip of adding a bit more garlic paste towards the end of cooking a vindaloo...Spot on. I will definitely be giving this one a go. Oh and thanks for sharing the baked bean curry a few weeks back that was surprisingly delicious.

Wow. So glad your back, I watched all your videos years ago and they helped me massively. Gonna try this one for sure and let you know how it goes.

you´re a legend

So authentic!!!!!!!!!!!!!!! Just like babas!!!!!?

Cant wait to try this one. I cook your old recipe all the time

thanks sir.

Great to see your return

Lovely!

Great production on new vids 👌

Looks amazing & very tasty !!

Great video again definitely going to try this one , I tried your chicken tikka the other week it came out perfect 👌 thanks keep them coming 👍

Ah wicked, I make something similar to this recipe so wanted to see your take on it.

Yummy, smells really nice....

Hi Julian good to see you back Jim

💜💜💜💜👍👍👍👍👍👍 .....so looking forward too more cooking this year💜👍

Looks beautiful julian. Got to try that one.

Never made this looks fantastic

Yummy 😋

Ace

Is there a technique for getting the leaves of the stalks of coriander? I'm just curious. Every time I cook a curry it's always the fresh coriander that is a right laborious task getting the leaves prepped. I'm just wondering the amount that the average curry house must get through on even a quiet night surely they don't pick off every leaf individually by hand? Or do they buy it as leaves to start with? Just wondering..

Ooh, yeah. You get a sub from me for this!

Where did you source your wok burner from please? I guess its burning propane???

What's happened to this channel no new posts

Hi there I am new to your channel I watch the curry guy are your recipes similar

Surely that is a palak aloo? I thought saag aloo had mixed green leaves including spinach and mustard leaves.

I appreciate your enthusisan but if that is your quick and easy dish, I wonder what your long and complex dish tastes like !

M

Wheres that goof ball adey

Sick of watching videos where you start talking and then it's visual then on comer perfect for blind people

Won't be watching any more of your videos

What a waste of a roast spud ☹️