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By :Archana Mundhe |
Course | Main Course |
Cuisine | Indian |
Difficulty | Easy |
Browse Category | Vegan & Vegetarian |
Duration | 15-30 min |
Diet | Vegetarian |
Cooking Technique | Pressure Cook |
Prep Time | 5 minutes |
Cook Time | 10 minutes |
Servings |
4 servings
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Ingredients
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Archana was born and raised in India eating her mom’s scrumptious food. She’s a talented chef and food enthusiast. Her food not only tastes amazing but it’s also a feast for the eyes, cooking with the freshest ingredients and experimenting with delicious recipes. Archana’s flavours and spices are inspired by the wonderful flavours of her mother’s cooking and traditional dishes from all over India.
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Really easy to make! The paste was hard to make with only 15 cashews and milk so it ended up watering down the palak paneer but it was overall a delicious dish!
Simple & yummy!!
Light flavour. Very nice.
Tastes great. Would be nice if the ingredient list was updated to list cumin seeds instead of just cumin
Easy wnough recipe. I wonder if my garam masala spice mix was the same as intended. Its not a fixed blend unfortunately so the spice flavoring could be quite a bit different depending on that spice. I made homemade palak for the meal too 🙂
Made it vegan with tofu in place of panneer… Add tofu after puree step and do another 1-2 minutes at pressure. Also use olive oil in place of the butter and soy milk in place of milk. I also double or triple the garlic, ginger, and hot peppers
Wonderful. My wife said that it is so good she could drink it.