Spice and Curry – Indian Restaurants & Groceries

25 Responses to “Palak Paneer Traditional Indian Food”

1. drishy94303 on August 12th, 2009 at 4:27 pm

   i just ate a plate …
   i just ate a plate of matar panner but still droooling… lol

2. OfDaHeeZy84 on August 12th, 2009 at 4:27 pm

   One of my favorite …
   One of my favorite indian vegetarian dishes. I love to eat it with tandoori chicken and naan

3. jasoninparis on August 12th, 2009 at 4:27 pm

   She’s certainly an …
   She’s certainly an attractive woman.

4. iasononline on August 12th, 2009 at 4:27 pm

   you are great, chef!
   you are great, chef!

5. scott277 on August 12th, 2009 at 4:27 pm

   At the Indian …
   At the Indian grocery where I buy mine, they are called “hot finger chilies”.

6. EliteXtasy on August 12th, 2009 at 4:27 pm

   …are you calling …
   …are you calling her “hot”? :-/

7. chinnumango on August 12th, 2009 at 4:27 pm

   u r so funny!!
   u r so funny!!

8. jasoninparis on August 12th, 2009 at 4:27 pm

   This reminds me of …
   This reminds me of an episode of ‘Three’s Company’ that I watched when I was a kid where Jack has his hot roommates on a cooking show.

9. fuyufuyu on August 12th, 2009 at 4:27 pm

   I cooked this over …
   I cooked this over the weekend and it was so delicious!! I think I used the wrong green chili (jalepeno lol) What type of green chili is Sanjay using??

10. nainybadhwar on August 12th, 2009 at 4:27 pm

    cook spinach leaves …
    cook spinach leaves wid half cup of water n a pinch of bicarb for abt 7mins.
    den cool it n blend it(not very fine).tak a pan n put some oil.add paste of 2onions+4 green chillies.cook till golden brown.now add half cup milk+cashew paste+2sp. kasoori methi.cook for 2 mins.*now add salt (acc. to taste)+1sp.garam masala+1sp. aamchoor+1sp.sugar and 4sp.of thick cream (malai).cook for abt 2 mins.*nw add mashed spinach and paneer ( cut into cubes) serve hot TRY IT

11. pulamasu on August 12th, 2009 at 4:27 pm

    Exceptional items, …
    Exceptional items, and really enjoyable when true friends are around, not only like your cooking but eating too..It is very good….Alhamdulillah!
    Omar

12. godspeed18 on August 12th, 2009 at 4:27 pm

    nicole’s got a nice …
    nicole’s got a nice rack….

13. cheesesteak71 on August 12th, 2009 at 4:27 pm

    volatile acids.. …
    volatile acids..we’re getting scientific here lol i’m getting a flashback, he reminds me of my indian organic chemistry professor…cool video!

14. stedyplotn on August 12th, 2009 at 4:27 pm

    lol she’s busy …
    lol she’s busy eating

15. archanshah on August 12th, 2009 at 4:27 pm

    common come on …
    common come on nichole!!

16. acerb45666555 on August 12th, 2009 at 4:27 pm

    cool!!
    cool!!

17. xCaptJackSparrow3x on August 12th, 2009 at 4:27 pm

    In most cases, …
    In most cases, adding salt at the end would be best as a flavor enhancer but not affecting the texture/consistency.But it this case, you do NOT want the vegetables to absorb water, that will leave you with chunks in your sauce, you want the water in the vegetables to be pulled out so they will “melt” and wont be crunchy and play a flavor role in your sauce without giving you the crunchy texture, salt just helps the process.
    but dont add a lot at this point, add more at end for flavor adjustment.

18. namniekib on August 12th, 2009 at 4:27 pm

    I always add the …
    I always add the salt last.Salt prevents the vegetables from absorbing water and the dish never seems to thicken up.I just slice my onions very thin and let them dry out before adding.

19. starsshine20 on August 12th, 2009 at 4:27 pm

    i tried your recipe …
    i tried your recipe out and it came out quite well but as much as I tried, I could not reduce the onions and the tomatoes down so that it would not be lumpy in the gravy.

20. mramesh31 on August 12th, 2009 at 4:27 pm

    I agree with you.. …
    I agree with you..probably bcos i have similar tastes like yours…and you are right..some south indian restaurants just do an overkill of these spices

21. mramesh31 on August 12th, 2009 at 4:27 pm

    Thank you for the …
    Thank you for the recipe. I could already feel its taste seeing it in the video…thanks again…you do really inspire us to cook

22. superegoistin4fun on August 12th, 2009 at 4:27 pm

    Isn’t it a fact …
    Isn’t it a fact that those with kidney/gal stone problems avoid palak and tomatoes?
    And the combination of Palak and tomatoes is dangerous.
    So I use amchur powder for the tangy taste.

23. smartyshalu on August 12th, 2009 at 4:27 pm

    too good..
    too good..

24. pizzaman2177 on August 12th, 2009 at 4:27 pm

    ø„¸¸„ø¤º°¨¸„ø¤º°¨ …
    ø„¸¸„ø¤º°¨¸„ø¤º°¨ post to 3 other vids
    ¨°º¤ø„¸ Copy „ø¤º°¨ press F5 twice
    ¸„ø¤º°¨Paste “°º¤ø„¸ OK
    ¸„ø¤º°¨¸„ø¤º°¨¨°º look at ur backgroud

25. stanmod on August 12th, 2009 at 4:27 pm

    man you both got …
    man you both got some problems

    it looked like you guys were doing good until
    (angrylIamaz)
    that thing happened well like said i thought you had chemistry

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