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Palak paneer (pronounced [paːlək pəniːɾ]) or palak chhena [1] is an Indian dish [2] consisting of chhena [3] or paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. [4] [5] [6] The terms palak chhena and saag chhena are sometimes used interchangeably in restaurants in the ...
Add the cumin, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.
Saag also spelled sag or saga, is an Indian cuisine leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice.Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.
Name Image Description Vegetarian/ Non-Vegetarian Machher Jhol: Fish with potol, tomato, chillies, ginger and garlic from Assam: Non-Vegetarian [1]: Pork jarpaa jurpie
Beans thoran (a coconut-based vegetable curry made with green beans), baingan bharta (mashed roasted eggplant) and saag paneer (Indian cheese in a spinach curry) are all good places to start.
The name of the curry is said to be derived from two words of Sindhi language: sai (meaning "green") and bhaji (meaning "vegetables"), thus indicating the ingredients used to cook the dish. [6] Sai bhaji is consumed throughout summers and winters, as a night and day meal respectively. [ 7 ]
Indian food is one of my favorites, and Blais was spot on with his description of the flavors in the dish. The nutmeg-tinged creamy spinach concoction would taste as delicious served with prime ...
Paya is a traditional food from South Asia. [1] It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in Hindi and Urdu languages. [2] The main ingredients of the dish are the trotters of a cow, goat, buffalo, or sheep, cooked with various spices.