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    You are in: Home / Community Forums / Asian Cooking / Please help with indian recipe! :)
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    Please help with indian recipe! :)

    Sat Nov 05, 2011 9:47 am
    Newbie "Fry Cook" Poster
    Im new to this site, new to the indian kitchen and english is not my first language so I could really use some help with a recipe icon_smile.gif

    I found this recipe and tried to cook it but I couldnt understand everything:

    I dont understand step 11 inthe directions: "fry all the spices in little ghee and then powder". What does this mean? because I dont think (after reading the other steps in the direction) that you should mix all the spices in now. And what does "and then powder" mean?
    I also wonder how much 4 bunches of spinach is approximately (here in Sweden you can only buy the cleaned and cut ones)
    Does it seem to you that the onion should fry with some of the spices, and if so which ones?

    I would be really thankful for any help I can get. Ive sent a message to the chef of the recipe but I cant wait to make this again, but in the right way icon_razz.gif

    Leggy Peggy
    Sat Nov 05, 2011 11:01 am Groupie
    Hi andersson wave.gif Welcome to and to this forum.

    I can understand why you are confused about this recipe. I'm a bit confused
    too, but as a frequent cook of Indian recipes, I think I can figure it out.

    This is an early recipe—from before the time that recipes had to
    be more carefully written. In this case, I think Charishma got ahead of herself.
    She wrote 'and then powder', and then in Step 12 repeats the powder. I
    think you can ignore the mention of powder in Step 11 and skip to Step 12.

    Not sure what she means by four bunches of spinach because she is in
    India. You might have to experiment here. I like spinach, so would use
    maybe two of what I think your bunches may be like. You might like to use
    even more.

    As for the onions and tomatoes, I would fry them between Steps 6 and 7.

    Hope this helps. Cooking is a lot of experimentation, so feel free to let us
    know what you do and how it works. Good luck and cheers.
    Thu Nov 10, 2011 10:49 am
    Newbie "Fry Cook" Poster
    Thank you so much for your answer! I think I need some more guidance though. What is it that she repets in step 12? I thought that powder meant spices or something? Or is it a verb/predicate? haha, sorry if this is a stupid question but as I mentioned english is not my first language and I usually dont use english recipes.
    Basically I dont know what powder means if it is a verb, like something you do when cooking. So I dont get when I should mix in the spices. And when you say that you would fry the onions and tomatoes between step 5-6, does that mean that there should not be any spices mixed in when frying them?
    Thank you so much for helping me! icon_smile.gif
    Leggy Peggy
    Fri Nov 11, 2011 2:01 am Groupie
    Hi there
    I'll try to rewrite the instructions. Hope that will help.
    Back soon. icon_smile.gif
    Leggy Peggy
    Fri Nov 11, 2011 4:03 am Groupie
    Me again. Hope this version makes more sense.
    I've changed the order some.
    Feel free to ask any questions, and I'll try to answer.

    4 bunches spinach (Palak) (use your judgment—1/2 to 1 kilo of spinach)
    paneer (made from 1-litre milk)
    2 tablespoons butter or ghee, divided
    2 medium onions
    2 tomatoes
    10 cashews
    2 teaspoons poppy seeds
    1/2-1 tablespoon oil
    1 1/2 tablespoons dhaniya (coriander) powder
    1 1/2 tablespoons red chili powder
    1/2 teaspoon jeera (cumin seed) powder
    1/4 teaspoon turmeric powder
    1/2 cup curds
    1 teaspoon sugar
    garam masala powder
    black pepper
    finely chopped onions and lime, to serve

    1. Cut paneer into cubes and set aside.
    2. Wash palak (spinach) and chop finely.
    3. Cut onions into small pieces.
    4. Cut tomatoes into small cubes.
    5. Heat 1 tablespoon of butter/ghee in a pan, and fry palak until it shrinks (becomes soft). Allow to cool.
    6. Grind cooked palak to a smooth paste.
    7. Grind cashews and poppy seeds together to a smooth paste.
    8. Heat remaining 1 tablespoon of the butter with 1/2-1 tablespoon oil and fry onions till crisp and golden.
    9. Add dhania (coriander) powder, jeera (cumin) powder, chilli powder and fry for one minute.
    10. Add tomatoes and stir for a minute.
    11. Add curds.
    12. Cook on reduced flame till oil floats on top.
    13. Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.
    14. Stir in the cashew-poppy paste and add just enough water to create a gravy.
    15. Cook on medium flame till gravy becomes thick.
    16. Add paneer pieces.
    17. Remove from heat.
    18. Sprinkle with garam masala powder.
    19. Serve hot with finely cut onions and lime.
    Tue Nov 29, 2011 5:32 pm
    Newbie "Fry Cook" Poster
    Thank you so much!!!! Really helpful and thank you for puting time into helping me icon_smile.gif
    Leggy Peggy
    Tue Dec 06, 2011 7:31 pm Groupie
    My pleasure. Let us know how it turns out. icon_smile.gif
    Tue Feb 14, 2012 9:42 pm Groupie
    "fry the spices in ghee and then powder." First of all, ghee is clarified butter, but you can also use oil, which many people do. When you are done frying the spices a bit, you then powder them. Most people who cook Indian food on a regular basis, have a coffee grinder that they just use to grind spices in. So, powder the spices mean that you put them in the coffee grinder and grind them to a powder (very fine).
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