Your understanding of Indian food and spices is very remarkable, I have been experimenting with similar recipes for 30 years and you got it spot on! It’s an art , not everyone can do it and takes a lot of trial and error to find the perfect balance! Well done Al!
Just done your sag paneer again so dam good,I added a couple of teaspoons of coconut milk powder a few minutes from the end you’ve got to try it I’d pay good money for that in a restaurant,love what you’ve tough me.
Made this tonight for my wife it was her birthday meal no take-away required anymore. I made and used Als Base Gravy 2. The browning of the paneer was a big improvement on my own attempts. As was the sugar.
Great recipe! Looks so savory. We have never tried paneer before but this recipe makes me want to try it out because we love spinach. This recipe is amazing! Thanks for sharing!
Al. I have been looking without success for your receipe for saag aloo a wonderful vegetarian dish. All your recipes are brilliant so can you add this to your list. That's Joe
Made this a little while ago. Couldn't get Paneer, though just saw it in the supermarket today!, so used Queso Fresco instead. Worked pretty well but has a much lower melting point than Paneer as the nice cubes turned into weird blobs while I cooked them. Still tasted the absolute nuts though!!!
Love your videos and presentation style. I’m in St Helens, midway between Manchester and Liverpool. I have a question. How long will the minced garlic and ginger last in the fridge or freezer please? Cheers , Ralph
Hi Al. Making this tonight! I'm a little confused as to the portion size. You mentioned it's for 2 people, you say usually you would have it as a side dish but you're doing it as a main in the video. Can you confirm if this recipe is for 2 sides, or 2 mains? Thanks!
I'm not sure of the quantity because it wilts so much. Mine was weighed when frozen. Boil some and strain and the weight it. It really needs to be blended as per the recipe. You can chop if you wish.
Nick Monger quite similar in regards to how it browns, also in texture I tend to find, however the taste is completely different to hallumi. Hope this helps
I like watching your vids, great ideas but why ground quantities instead of un-ground. I grind fresh as I need it, I find the flavour and aroma better, also it is so much cheaper to by whole spices. The only spices I buy pre-ground is cayenne, paprika and the colouring for tandoori.
Probably because most people use ground. Also it's hard to un-grind ground spices, so "grind a teaspoon of cumin seeds" helps less people than "half a teaspoon of ground cumin".
Hi. You are better off with ground spices as you are doing and its a great thing to start doing (grounding your own spices) if you aren't already. My video are made to appeal to the masses though and most buy packet ground spices. Feel free to use what you prefer. Al
Agreed, I've seen a number of recipes that call for toasting and grinding whole spices and while that's not *that* difficult for those of us who work full time, commute and have kids it just raises the difficulty/complexity level up one notch and rather than having a try and wind up making a fantastically tasty curry, though one that could probably be improved with super fresh ground spices, I'd probably not even bother and just wind up eating leftover Pizza. I think that Al's using pre-ground spices lowers the barrier of entry to making your own curries enough that more people will give it a go and that, IMHO, is a great thing!
Your understanding of Indian food and spices is very remarkable, I have been experimenting with similar recipes for 30 years and you got it spot on! It’s an art , not everyone can do it and takes a lot of trial and error to find the perfect balance! Well done Al!
Spinach is so underrated. It's a great ingredient!
As for adding paneer - YUM YUM!!!
Just done your sag paneer again so dam good,I added a couple of teaspoons of coconut milk powder a few minutes from the end you’ve got to try it I’d pay good money for that in a restaurant,love what you’ve tough me.
Spongy delights of milky naughtiness!
Nice one Al, another tasty looking dish, can't wait to try this one, thanks mate
This has become my new favourite of yours, Al. Did it twice in a week, it was so good. Thanks!
Never thought I would like this one. FAVOURITE!! For now. Added just a half pinch of garam at the end (old habits). Thanks Al.
Superb Al, just made this and loved it well done al.
another successful meal under my belt .....cheers Al your the best.
Made this last night. It was delicious and just as good as my local take away. Fab. Thanks Al.
Best recipe I have made for saag paneer 👍👍👍
Used a lot of your recipes. All came out excellent! Thankyou Al
V good job done chef 👍
Made this tonight for my wife it was her birthday meal no take-away required anymore. I made and used Als Base Gravy 2. The browning of the paneer was a big improvement on my own attempts. As was the sugar.
Looking forward to trying this with a nice chicken Dhansak 😋
Time to make this brilliant dish again today. Thanks Al
Excellent videos Al. Can you freeze the base gravy? Thank you.
Yes. I have several tubs in freezer
Great recipe! Looks so savory. We have never tried paneer before but this recipe makes me want to try it out because we love spinach. This recipe is amazing! Thanks for sharing!
Just done your sag paneer it was so good I’m stuffed.
As an Essex boy living in the US....Al, you are my savior
gib859 I'm south London mate. You think I sound Essex? Not the first time it's been said.
Ahem. Sarf Landon, surely.
kevmalone yeah. Saarf London lol
No no. Sorry Al. I'm from Essex. I live in Denver. And as an expat, YOU are my savior.
Love me saag planner x
Al. I have been looking without success for your receipe for saag aloo
a wonderful vegetarian dish. All your recipes are brilliant so can you add this to your list. That's Joe
I could eat this every day.
Oh you did it! Awesome dude, you're a g
Made this a little while ago. Couldn't get Paneer, though just saw it in the supermarket today!, so used Queso Fresco instead. Worked pretty well but has a much lower melting point than Paneer as the nice cubes turned into weird blobs while I cooked them. Still tasted the absolute nuts though!!!
Thanks Al I will try make this dish now.
Hey Al, thanks the video...think your vids are brilliant...BUT ...you never mention how much garlic in this video??? X
Hi Al. Could one add coriander Mint and dill to the spinach blend to add flavour and scent?
Hi Al love the Curries mate , the ingredients you've used for this recipe are they the same for a saagwala any help would be appreciated YNWA 👍
If I am making this for five how much more spice do I need?
Hi Al, great recipes! Will you have a Saag Aloo tutorial coming soon? Thanks!
Yep, sure will.
Al's Kitchen i was just about to ask this, cant wait!
Has he done it?
Al, is there any possibility of doing a recipe for mutar paneer?
Love your videos and presentation style. I’m in St Helens, midway between Manchester and Liverpool. I have a question. How long will the minced garlic and ginger last in the fridge or freezer please? Cheers , Ralph
Thank you .How about tikka panner. Thanks
Very nice music behind the video
Would you be able to make matar paneer the same way?
Thanks, Al, awesome Stuff!
What’s in the base gravy??
But how do you get the flames to shoot up off the pan?
Al you're awesome
Arhh thanks. I like being Awesome
Al! You're back!
6Diego1Diego9 Back? Have you not been watching my latest videos? Lol
No i haven't seen you in my subscription page at all lately. I think it's RUclips's fault.
Hi Al. Making this tonight! I'm a little confused as to the portion size. You mentioned it's for 2 people, you say usually you would have it as a side dish but you're doing it as a main in the video. Can you confirm if this recipe is for 2 sides, or 2 mains? Thanks!
I think 2 sides or 1 main
@@AlsKitchen Thanks Al. I shall double it then :D
Can you use tinned spinach with this?
Class!
Hi new to the channel, how do you make the base gravy please?
Here you go ruclips.net/video/LOn9wkjLpCc/видео.html
@@AlsKitchen cheers 😀
Hi Al, been following for a while now, is their any chance of a book? 🤔
Yeah, there will be a book, just not sure when. Keep your eyes peeled. Al
Al's Kitchen great news! Thanks a lot. James 😉👍🏻
what is base gravy? I am confuse?
Quang Phung look for his base gravy video on his channel
Anybody know what gravy he uses?? couldn’t quite here what he said
I suppose you refer to the base gravy - the link is in his description.
If I wanted a chicken saag, same recipe but switch up the paneer for pre cooked chicken ?
wilts11 yep. That's it
Al if I was using fresh Spinach is it still the same quantity? Will I need to finely chop it aswell?
If you are using fresh spinach leaves, blanch it first and then grind it to a coarse paste(not too fine) and then use a cup of blanched spinach paste.
I'm not sure of the quantity because it wilts so much. Mine was weighed when frozen. Boil some and strain and the weight it. It really needs to be blended as per the recipe. You can chop if you wish.
Never had paneer..was worried that it would be a bit like halumi. Is it completely different in texture?
Nick Monger quite similar in regards to how it browns, also in texture I tend to find, however the taste is completely different to hallumi. Hope this helps
thx - was hoping that it wouldnt be rubbery and 'squeeky' when you chew it
I like watching your vids, great ideas but why ground quantities instead of un-ground. I grind fresh as I need it, I find the flavour and aroma better, also it is so much cheaper to by whole spices. The only spices I buy pre-ground is cayenne, paprika and the colouring for tandoori.
Probably because most people use ground. Also it's hard to un-grind ground spices, so "grind a teaspoon of cumin seeds" helps less people than "half a teaspoon of ground cumin".
Hi. You are better off with ground spices as you are doing and its a great thing to start doing (grounding your own spices) if you aren't already. My video are made to appeal to the masses though and most buy packet ground spices. Feel free to use what you prefer. Al
Agreed, I've seen a number of recipes that call for toasting and grinding whole spices and while that's not *that* difficult for those of us who work full time, commute and have kids it just raises the difficulty/complexity level up one notch and rather than having a try and wind up making a fantastically tasty curry, though one that could probably be improved with super fresh ground spices, I'd probably not even bother and just wind up eating leftover Pizza. I think that Al's using pre-ground spices lowers the barrier of entry to making your own curries enough that more people will give it a go and that, IMHO, is a great thing!
Al will you marry me? I love Saag Paneer. Can you recommand a cheese that would substitute Paneer for those unable to get real Paneer?
Halloumi