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Paalak(Spinach) and paneer curry
Published On: 06 May 2005
tamil: Keerai / Pasala Keerai
malayalam: Palak Cheera
kannada: Paalak / Kempu Baayi Basalae
hindi: Paalak / Poi
Bengali: Palang / Puin / Pui Shaakh
Marathi: Sag / Velbondi
Oriya: Poi / Palak
Punjabi: Poi / Palak
for more details, click the name of the ingredient
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
Cook paalak, ginger and chillies on a low flame, till all the moisture is evaporated.
Allow it to cool.
Grind it to a fine paste and keep aside.
Grind tomato and onion together.
Heat oil in a pan.
Add garlic followed by the onion paste.
Fry, till the raw smell disappears.
Add ground paalak and stir well.
Add salt and kasoori methi and cook for a while.
Cut paneer in diamond shapes and fry in oil.
Mix paneer with the paalak gravy, just before serving.
Top it with fresh cream.
i think its not good
if you saute the onion,ginger,garlic and tomato first in oil and then make a paste of it along with the palak i think the gravy will taste much better
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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