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A combination of Paalak and Paneer
Published On: 16 Aug 2002
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: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
Bengali: Laban / Noone
Boil paalak with green chillies, onion, salt, ginger-garlic paste and turmeric powder.
Keep it to cool and then grind it.
Heat a pan and add a little oil.
Then, add cumin seeds, mustard seeds and dry red chillies.
Allow them to splutter.
Add into it the palak paste along with a glass of milk and mix it well.
In a separate pan, take 2 tsp of oil and fry the paneer pieces till golden brown.
Drain on a paper towel and add them into the palak mixture.
Boil for a few minutes.
:-Serve with hot parathas or puris.
This recipe sounds good..
very easy to make,great recipe.
not tasty at all
this is good. is adding mustard such a big problem,dont criticize others,they just want to help out.
I agree with u Hina
who gives a crap if there are mustard seeds or not....maybe thats just HER way of making it??? if you already know how ot make the freakin thing then why are you looking at recipes????
Well........for what reason the mustard seeds are addedint his receipe..... other wise it is a normal receipe.............plse avoid using the mustard & ... please dont use the milk instead of that we should use the fresh cream on top of it ... it will taste amazing... please heaven sake dont use this recipe with all these ingredients
this is a gud recepie...i really liked it. & hey,those who dont want the mustard seeds,just dont add it!
Thanks for such a good&simple recipe, i tried it&came out very well, i used the cows milk and it tastes really good,everybody can try this.
Just want to know which milk added. Is it coconut Milk?
Usually just tomatoes and Onions etc. adding.
Would u place comment why to add milk?
Mrs. Baby Ivan
hey grls plz forward the voriginal ricepe of palak panner to her otherwise she will create nwe type
This is an excellent receipe and very simple to make.
Varghese & Suchitra , pls before judging others about their comments why don`t you go and have the real Palak Paneer from Hotel and see whether you can find mustard in that .If you can find mustard we will stop our comments , and if you can`t you shuld stop saying very good great excellent to such recipies.Do you agree with this ?
Thanks for u r recipe,well,all i cud say is that just ignore if people are harsh in there comments,all the best is wat is cud say !!!
with response to those who`re surprised at seeing mustard in the recipe - this recipe tastes better than the non-mustard recipe.
I suppose those who`ve criticized it are of the opinion that original recipes shouldn`t be altered. Well, this is a positive alteration, and I don`t see any harm in improvising.
As a matter of fact, if you really do think originals should not be modified, I have some suggestions:
This is response to Mrs. Paul. I tried this recipe and it is excellent.
Mrs Paul, if you dont know how to cook, its your problem.
see, if some body knows the orginal recipe pls attach..
this is the first time i ve heard of palak paneer with mustard seeds. this is a note to all submitters :- if u dnt know how to cook something, plz dnt submit it, or u can ask others & then submit it. this is a total waste of time....
What in the world are mustard seeds doing in Palak Paneer???
How much palak ????
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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.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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