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From: Alpa (
Subject:         Palak chole, and thanks for the ricotta cheese idea
Date: November 1, 2006 at 7:36 pm PST

Hi Deb

Thanks for the great ideas you provide, they not only save time, but saves hard work that one has to undergo just to obtain raw material needed to make a recipe. The idea provided by you on how correctly substitute paneer by fried ricotta cheese worked very well. Touch wood. The Doodh Barfu turned out nice, I liked the taste. thank you so much once again.

Deb, i want to try this recipe for tommorow, want to know your opinion on this once. Deb, i am having one extra can of chick peas, and some spinach leaves at home, can you please suggest modifications so as to adjust the recipe to the ingredients i am having. Also, i dislike to use onions and garlic, so i am planning to omit them, there might be changes in taste due to this, can you suggest what needs to be done, to make it taste appropriate.

Is there a change of taste between ricotta cheese and paneer.


Veg | Spicy | Punjab
Wash and soak chickpeas in four to five cups of water for five to six hours. Drain, add three cups of fresh water and pressure-cook till done. Drain and refresh.Remove stalks, wash and blanch spinach in boiling water for two minutes. Drain, refresh and blend to a puree.Remove stems and wash green chillies. Peel and wash ginger and garlic. Grind the three to a coarse paste using a little water.Heat ghee in a kadai, add cumin seed and sauté till it changes colour. Add green chilli-ginger-garlic paste and fry for a minute.Add tomato puree, red chilli powder, garam masala powder and salt and fry for a few minutes or till the ghee leaves the masala.Add spinach puree and chickpeas and stir gently. Cover and allow to simmer on low heat for five to six minutes.Serve hot.

Serves 4
2 tbsps Ghee
1 tsp Cumin seeds
1 cup Tomato puree
1 tsp Red chilli powder
1 tsp Garam masala powder
Salt to taste
1 cup Chickpeas (kabuli chana)
2 bunches Spinach
3-4 Green chillies
1 inch piece Ginger
4-5 cloves Garlic

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