0:53 - Introduction to ingredients 1:15 - the right type of spinach to use in the recipe 2:40 - spices that are used in traditional palak paneer. How to use tofu for teh vegan version of palak paneer 5:38 - paneer and alternatives to paneer that you can cook in the same gravy 7:05 - preparing the gravy, step-by step 11:33 - building up the flavours with spices and aromatics 15:26 - achieving the perfect consistency of the palak paneer gravy 20:03 - Chopping and cooking paneer or tofu 21:00 - final touches with extra spices 22:42 - serving the ready palak paneer, and seasoning ideas
Really, really enjoyed this video!!!…thank you. So much information and better still, vegan. I will be making a list of the spices new to me and will be trying this tofu recipe. I appreciate greatly the lessons on Indian cooking. Thanks again. 👍🙏😘
I m enjoying your tutorials. learning lots of Indian spices and cooking. However, I hope you do highlight the fire temperature. low, medium, mdm high and so on. these fire instrution shall be very helpful. tx you. also appreciate your explaination on information and details of how to use spices and its names.
How to make curd. Boil your milk , Turn down and add yoghurt until it begins to turn into big lumps . Drain into fine sieve or better is pouros cloth over drainer . . Keep the whey and hang the solids or squeeze out moisture . Can be cut into panner cubes after an hour or so . Can deep fry paneer curd or just cube it and throw it into pallaak
It's Kashmiri red chili powder. You can even sprinkle some smoked paprika instead . It improves the aroma when the dish is served hot, but does very little to add to the taste.
freshly ground spices have a stronger bite. When you grind /heat /break a spice it begins to lose its flavor and aroma. You can grind and store the pepper in smaller quantities if you know that you are going to use them in a few days time.
0:53 - Introduction to ingredients
1:15 - the right type of spinach to use in the recipe
2:40 - spices that are used in traditional palak paneer. How to use tofu for teh vegan version of palak paneer
5:38 - paneer and alternatives to paneer that you can cook in the same gravy
7:05 - preparing the gravy, step-by step
11:33 - building up the flavours with spices and aromatics
15:26 - achieving the perfect consistency of the palak paneer gravy
20:03 - Chopping and cooking paneer or tofu
21:00 - final touches with extra spices
22:42 - serving the ready palak paneer, and seasoning ideas
Really, really enjoyed this video!!!…thank you. So much information and better still, vegan. I will be making a list of the spices new to me and will be trying this tofu recipe. I appreciate greatly the lessons on Indian cooking. Thanks again. 👍🙏😘
I m enjoying your tutorials. learning lots of Indian spices and cooking. However, I hope you do highlight the fire temperature. low, medium, mdm high and so on. these fire instrution shall be very helpful. tx you. also appreciate your explaination on information and details of how to use spices and its names.
It’s great dish I tried it my kids loved it
A great dish, so well explained and demonstrated, with many tips along the way. Thanks.
{2023-08-10}
Download a visual guide for cooking with spices from Srikant (PDF): happybellyfish.com/how-to-cook-with-spices-and-herbs-visual-guide-for-beginners/
Thank you for your explanation of spices. Also, tofu is an excellent idea.
One more receipe which makes me think that I should start cooking indian food... Thanks!
How to make curd. Boil your milk , Turn down and add yoghurt until it begins to turn into big lumps . Drain into fine sieve or better is pouros cloth over drainer . . Keep the whey and hang the solids or squeeze out moisture . Can be cut into panner cubes after an hour or so . Can deep fry paneer curd or just cube it and throw it into pallaak
I cannot wait to make this🤤
Hey Srikant! What's the stuff you sprinkle on just before serving?
It's Kashmiri red chili powder. You can even sprinkle some smoked paprika instead . It improves the aroma when the dish is served hot, but does very little to add to the taste.
@@HappyBellyfish Thank you :)
Never saw someone use so much fenugreek in such a small quantity of food 😮 I must try this and see
Dont you have to add a little sugar to balance the taste.?
Pl give jain option also with ur reciepe
Sir why do you stress on using FRESHLY ground black pepper powder? Why shouldn't we grind the pepporcons and store it?
freshly ground spices have a stronger bite. When you grind /heat /break a spice it begins to lose its flavor and aroma. You can grind and store the pepper in smaller quantities if you know that you are going to use them in a few days time.
fellow-How’s life?,thannk you!very fantastic video~ have a good day~ ;))
My moms recipe
Ich liebe euch ♡♡♡♡