Recipe by neha
"This is my mom's recipe. It's easy to make and tasty to enjoy."
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canola oil, divided
1 1/2 cups
1 (10 ounce) package
dried red chile peppers, or to taste
chopped fresh ginger root
salt to taste
Excellent dish. Almost restaurant quality. Next time I will use tofu instead of the cheese. Thank you
So yummy! Subbed TOFU for the paneer, and added sweet potatoes. So creamy with the cream!
This was good. I would definitely double or triple the recipe next time because two servings wasn't enough! I thought there was too much cheese for the amount of spinach mixture that 10 oz fresh spinach made.
I liked it, but it needs work. First of all, it could really use more salt. I had to add nearly two teaspoons (maybe more) to get it salty enough for me. Also, the amount of spices seemed a bit bland upon completing the dish. Keep in mind, I didn't have any fresh spices-only dried ones. I did 'bloom' the cumin in the pan in oil like it said, but next time I'll try 'blooming' all the spices together. I used fresh spinach, which seemed to create a lot of extra water, but I think if I tweak the recipe, it will turn out better.
* Percent Daily Values are based on a 2,000 calorie diet.
Palak Paneer (Indian Spinach and Paneer)
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 315
** Calories from Fat: 186
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