Boil in Salt Water. Method. Let me summarise it for you. From regional Indian cuisine to popular dishes from around the globe, our community's focus is to make cooking easy. Your subscription is confirmed for news related to biggest developments in health, medicine and wellbeing. I have made a small attempt to recreate the Punjabi style authentic palak paneer recipe today. Paneer (homemade Indian fresh cheese) Firstly, make the Paneer. Right-click on an image to show up a menu, choose "Save image as". 4. Dark leaves are usually less tasty. Remove onto paper towel-lined plate. Add the finely chopped onions. 3. While serving you can top it with some butter or cream. It does not include tomatoes and is one of the best restaurant style palak paneer recipe that you can make. As a general note, in case you are wondering (because I was! 4. Mix well. Then squeeze water & transfer it to the grinder. Vegan Palak Paneer with Tofu - Rainbow Plant Life Rinse them well few times & drain to a colander. Stir and saut the tomatoes until they soften. Bitter Gourd Curry recipe - Tarla Dalal 2. Blanching stops enzyme actions when spinach leaves are dipped in hot water. Thanks Kristen. On the other hand, the hariyali paneer masala contains both spinach and coriander leaves in equal proportions. I substituted homegrown pea shoots for spinach & mushrooms for paneer. I love eating palak paneer with plain paratha or roti. This is one of the most popular North Indian dish. Read this post or watch the recipe video to get desired taste and texture. Adjust accordingly. They are often found in foods and beverages and can give you problems if you over-consume them. Join my free email list to receive THREE free cookbooks! Serve palak paneer hot with roti, naan or paratha or cumin rice or ghee rice. Bitter taste in palak is due to the high concentrations of oxalic acid present in old, mature, large dark green spinach. Answer There are a few different ways to get rid of the bitter taste in rutabagas. However, if you are concerned about your oxalate levels, it might be worth considering frying foods instead of baking them. Fry in low flame for 4-5 minutes till oil separates or till the raw smell disappears and the palak gets cooked well. I would not recommend freezing palak paneer because the paneer will lose its soft texture when you reheat it again. Boil 3 cups water in a pan, microwave or electric heater. Palak Paneer - Indian Spinach Curry with Cheese - RecipeTin Eats And while were at it, welcome to Indian Week here at RecipeTin Eats!! Add cup chopped tomatoes (1 small or medium sized tomato). Happy cooking. The heat in the simmering gravy is good enough to cook the paneer. 23. Saag paneer and palak paneer are terms that are often used interchangeably, but they are actually different dishes. then add 1 to 2 chopped green chilies. Hands down better than any version from a restaurant!! kasuri methi is crushed and added right towards the end. Do not overcook, spinach takes only 2 to 3 mins to cook. You get homemade tofu when you curdle boiled soya milk using lemon juice or white vinegar. As a result, the natural bright green colour shifts to a darker olive tone. 16. Hope you get to try. However you can skip them and add more garam masala to suit your taste. Add 1 cup (240 ml) water, increase the heat to medium-high, and bring to a simmer. You may add 1 to 2 tbsps more water to help in blending. So usually saag is made with any or all of these. Watch the video here, Anant Ambani hosts birthday party of employee on private jet; netizens question the "good boss", 5 ways being an overprotective parent can affect your child, Beautiful baby boy names from Gurbani Guru Granth Sahib, 19 things you should teach your elderly parents. You will need ~5 large bunches weighing 1.25 kg in total in order to get ~700g/1.4lb of spinach leaves. Feel free to swap in cashew paste, malai (a layer of cream collected on top of cooled milk that has been boiled earlier), or coconut cream. Mix well & simmer for 10-20 seconds. (PS Is it just me or does his rump look rather large?? The gravy will have thickened by now. I am so glad that you enjoyed it Melissa! Thank you so much for trying! My son was & is one of those doctors who benefited & we will forever be grateful for all your hard work. Additionally, cool down the blanched spinach in chilled water. Later I always had a tough time getting even my toddlers to eat it in restaurants. 11. If you are in a hurry, you can use 3/4 cup of canned crushed tomato instead. 1. I add the silverbeet after the tomato has cooked off, then continue as instructed. As a result, the curry will be watery instead of smooth and silky. If using cream pour it now. This easy palak paneer recipe is made with fresh spinach leaves, paneer, onions, tomatoes, herbs and spices. Cant wait. Smooth creamy texture: I have used few cashews to give a slightly creamy texture to the palak paneer gravy. What does lemon juice do to spinach? Stir and serve palak paneer hot with some roti. Cook further for a minute or so then add tomatoes. Therefore, here it is. There are two thoughts regarding the mushroom palak paneer. 2. On the contrary, hariyali paneer masala has a thick gravy without cream or cashews. Heat 3 tablespoons oil in a well-seasoned pan or non-stick pan. Alternatively, you can add a few drops of lemon juice or dry mango powder. So if you order for a saag paneer in a restaurant, you are more likely to eat any or all of these in it. Mix it well and cook until it begins to bubble just for about 2 mins. Pour cup water and cook covered on a medium heat until the onions are completely soft cooked. Turned out awesome & wife loved it. If using store bought frozen paneer, you may soak it in hot water for 15 to 20 mins. To know more watch the recipe video or download the recipe card. Allow the curry to boil on low flame for 2-3 minutes and remove from heat. Really delicious thank you. Avoid frying too much or for a longer time, as then the paneer cubes become dense. You can, but I suggest not doing it unless you are familiar with the taste of coconut oil recipes. Palak Paneer is a popular Indian Vegetarian Dish consisting of paneer (Indian cheese) in a smooth, creamy and delicious spinach gravy. Now add 200 grams paneer cubes into the curry. Boil 3 cups water in a pan, microwave or electric heater. Mine was not as green as in the post as if Id added too much cream (which I didnt) Make these super delicious spinach paneer recipes with my easy step-by-step photo guide and video. Add a bit of seasoning; a little goes a long way to cover up the bitter taste of spinach. Drain completely.]. add salt and plenty of water. Boil 3 cups water in a pan. When required, thaw it and heat on a low heat until bubbling and hot. We have sent you a verification email. Make sure ghee is allowed to melt in low flame to ensure it doesn't turn brown. Transfer these to a blender jar. When the gravy thickens, lower the flame completely. This. Saut paneer cubes. The latter one includes both onion and tomatoes, whereas the other one has none of them. Didnt have enough fresh spinach so did fresh and frozen. Saute them well. 2. by the time heat pan. Thanks for trying Ruth. What is the quantity of paneer used in this recipe? Is there any tips for this? Therefore, here are some helpful tips for you. 15 How To Make Creamy Palak Paneer - Selected Recipes Allow the water to drain completely otherwise it will let out lot of moisture while cooking. No need to add any water while grinding orblending. However, there is no definitive proof that spinach has oxalic acid. For a smoother gravy, after sauteing the onion and tomatoes with garam masala cool it & blend to a smooth puree with to cup water. 12. Heat the same pan with 1 tablespoon butter and half tablespoon oil . If the consistency looks very thick to you, then add in a splash of water. This spinach puree is later cooked with spices, onions and tomatoes until a thick curry like consistency is achieved. My aim is to help you cook great Indian food with my time-tested recipes. You can also opt for baby spinach variety, as it has tender leaves which are naturally slightly sweet in taste. Another way is to simmer them with salt and spices until they reduce in volume. I prefer using heavy cream because the sauce is runnier and the flavor is less tangy. Then add the tej patta or Indian bay leaf. Optional: If using store bought paneer, then cube them and add to 2 cups hot water. Add the spinach leaves in the water. On a low to medium heat, for about 6 to 7 minutes, simmer the gravy till it slightly thickens. Glad to know Rahul , Wow! I heard a celebrity chef saying not to worry about retaining the green colour of the spinach. I never had mine taste bitter..hope it helps..not sure though! This helps the leaves in retaining their green color. Serve with roti, basmati rice or naan. This is simply delicious, rich, absolutely flavorsome & tastes better than in any restaurant. All web browsers have a similar option, but with slightly different lingo. So palak paneer translates to paneer simmered in a smooth spicy and delicious spinach gravy or sauce. You make absolutely wonderful recipes and they are spot on with fantastic flavors, textures and taste. Your spinach puree is ready. Once the ghee separates your green gravy is ready. Here are details, England cricketer Danielle Wyatt gets engaged to sports agent girlfriend Georgie Hodge. Now transfer the blanched spinach to cold water to bring down the temperature. Fry till the cumin splutters on low to medium-low heat. Rinse a few times more. Youll need to add the spinach in 3 batches. Here you go. Add in a pinch of sugar. Apologies, I just realises I spelt your name wrong in my previous comment. 2. Frozen spinach? It has to be thick and smooth. You wont get the exact green colour because it will become dark when cooked. Help us delete comments that do not follow these guidelines by marking them offensive. 3. This way, your paneer pieces will remain firm. But if theyare hard or fibrous, then discard them. Prior to freezing, spinach is already blanched to protect the cellular structure of the veg. For instance, palak paneer is made using spinach, a leafy vegetable. However, if you overcook spinach in a boiling water bath, then it will lose some of its nutrients as well. 2 tablespoon oil. I hope you enjoy them! Another powerful way is to first blanch the methi leaves . Thank you so much! 1. Chop the tofu into cubes. But they do add a lot of flavor to the dish. So use enough green chilies to give that heat. I have a recipe for Palak Chicken here. 11. Just wondering, will Greek yoghurt work in place of the cream? I was never going to publish Palak Paneer without trying out more convenient spinach alternatives! Since palak means spinach, palak paneer is made with spinach. Without deviating, I swear! Wouldnt the paneer be raw otherwise? Mix to combine and immerser the leaves in the water. In this case, you dont need to cook the paneer further. The bitterness was so intense that I'd have to add a fair bit of salt! Surprisingly, we still havent used onions in this recipe; we have ginger & garlic. 6. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. 24. Used little low fat yogurt to blend the spinach. Spinach has a very peculiar bitter taste. I wont be able to use cashews in this recipe. So to celebrate, Ive decided to declare this week as Indian week! Though if youre out of yeast / dont have rising time, whip up a quick batch of Easy No Yeast Flatbreads, which is my handy backup to real naan! The answer to this question is complicated, and involves a lot of research. Let the palak leaves sit in the water for about 1 minute. The gentle spicing from fenugreek, cumin and coriander plays well with the delicate spinach flavour, without overwhelming it. This curry is anything but dull when done right. If you do not have whole spices you may skip them. Rutabaga tastes like a little bit of earthy flavor with a slightly sweet taste. Just add 8 to 10 ice cubes to 3 cups of water to get cold water. Thank you for the blessings Elena. 5 Easy Tips To Remove Bitterness From Bitter Gourd You can use either lemon, lime or even orange juice for the purpose. just before adding cream. There is no one-size-fits-all answer to this question, so its best to experiment and see what you like the best! Let's work together to keep the conversation civil. Let the spinach leaves sit in the water for about 1 minute. Gorgeous, smooth, delicious gravy. Now place a small bowl or some layers of an onion in the gravy. It is the green paneer masala aka hariyali paneer masala. If using butter, melt it a low flame making sure that the butter does not brown. Thank you so much for sharing back how it turns out for you. Blanching refers to the process of submerging. I followed the recipe to the T without any changes. I made the Naan, paneer and spinach curry (saag) per your instructions. ), Palak Paneer is more spinach curry and less paneer. The recipe above is precisely the restaurant-style palak paneer recipe. If you prefer your curry slightly thin, then you may stir in a few tablespoons of hot water at this stage. Then drain the ice cold water. Im not going to lie I was over this job by the 5th (6th? Palak, a type of lentil, is a common food in India and is known to have a bitter taste. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies. You won't believe how easy it is to follow this Palak Paneer recipe and how flavorful it stays even after reheating. Now that we are talking about spinach based paneer curry recipe, theres one more dish I would like to mention. When you eat spinach, your teeth may feel weird because of the compound cations (such as Chloride and Sodium) that are present in the vegetable. If your palak gravy is too thick, you can add milk to it as well. How do you soften paneer after frying? Blanch the spinach leaves for 2 to 3 minutes until wilted. Stir gently so that all the leaves are immersed in the cold water. Not only in Indian states, but palak paneer is widely and wildly famous across the globe. Need help figuring out why my Saag Paneer was extremely bitter most recipes for palak paneer have you blanche the spinach for a few minutes and then cool and blend. Oxalic acid is a substance that can be dangerous to humans if it is consumed in high quantities. Drain off the water completely. Cook covered for 5-7 minutes. It helps in managing diabetes, improving respiratory health, strengthening the immune system, and reducing the symptoms of cancer. Drain the ice-cold water and put spinach into a mixer to make palak puree. Some people tend to cook it too long and palak color turns brownish..maybe that's why it's bitter? N x. There is no definitive answer to this question as frying does not seem to have a significant impact on oxalates levels in human cells. As in five BIG bunches to yield 700g/1.4lb of leaves in total. Mix well. 17. So these are the three variants. Here you are. Recipe is very well done! Hence, do not hurry up while cooking the spinach gravy. Blessings to the chef and author. There should be some water left in the pan. or 1 Serrano pepper or 1 to 2 Anaheim peppers chopped. Cook for another 5 minutes. One is made with lentils (Dal Palak), another with white chickpeas, the third with potatoes (Aloo Palak) and the fourth with paneer popularly known as palak paneer. No we dont blend them but discard/remove while serving. 3. After trying different ways of making palak paneer I finally arrived at this version that is always an huge hit with everyone around. Add teaspoon salt to the hot water and stir. For a recipe this special, I cant endorse shortcuts. Rinse cleaned palak thoroughly in a large pot filled with water. Burn a small piece of natural charcoal on a stovetop with the help of tongs. The next big thing is the onion and tomato. To remove the bitterness, cook the spinach puree until the water in it evaporates. N x. Hi Nagi, You can also opt to lightly pan-fry the paneer cubes in some oil until they are lightly browned and then add them to the palak gravy. I love double tadka recipes. After 1 minute, strain the spinach leaves. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away. Paneer Methi Matar Malai | Dhaba Style Paneer Methi Matar Add, wilt. How To Reduce The Bitterness of Methi - Vaya Recipes Cooking can lower oxalic acid levels in foods, but it is not a guarantee of a low oxalic acid level. Radhey Kunj Rasoi#palakpaneer #palakpaneerkirecipe #palakpaneerkisabji #palakpan. We have ginger and garlic as flavouring ingredients. After 1 minute, remove them with pasta tongs or using a strainer/colander drain all the water. Its just milk and lemon, and you dont need any special equipment. Drizzle a few drops of lime or lemon juice on top along with ginger julienne. DHABA STYLE PALAK PANEER.How can we remove bitterness from palak paneer Whether its kids or card-carrying carnivores, I challenge you to find someone wholl turn their nose up to palak paneer when its this good! DHABA STYLE PALAK PANEER.How can we remove bitterness from palak paneer? 1 teaspoon cumin seeds, 1 medium onion. Featured in 40+ Paneer Items Tasty Indian Paneer Recipes. As soon as the smoke begins to emit, immediately cover the pan tightly with a lid. Overcooking can make it rubbery. Plus a colourful side salad a Cabbage & Carrot Thoran-style Salad! Lastly add 2 tablespoons of light cream or cooking cream or low-fat cream. Besides, others might not even like it because coconut oil is not a common ingredient in this recipe. The homestyle version that I have shared above is very different from this recipe. The cream adds a touch of richness, but not too much. Simmer the gravy for 6 to 7 minutes or more until the palak puree is cooked. You can find asafoetida at your local spice store or on amazon, but if you dont have it, you can skip it. Then add 1 teaspoon ginger garlic paste. Keep the heat medium-low so that spinach doesnt burn or become dark in colour. 2. One must thoroughly cook the masala, whole spices, spinach puree and other ingredients. Saute until they break down and turn mushy. The cream should be mixed very well with the palak sauce or gravy. It calls for 4 hours of setting in the fridge, so you will need to factor this in. When it comes to removing oxalate from beetroot, there are a few things you can do. For scrumptious recipes, videos and exciting food news, subscribe to our free Daily and Weekly Newsletters. If you are new to Indian cuisine and wondering what is it.. Palak paneer is a classic curried dish from North Indian cuisine made with fresh spinach, onions, spices, paneer and herbs. Sprinkle salt in it and mix it with spoon. Add palak and 8 to 10 cashew nuts. Blend this along with cup water to a smooth puree. I made it without cashews and cream. Prepare tofu - boiling method only. However, it is generally agreed that if you heat something up, the energy in the object will break down minerals and oxalates into simpler molecules. If using butter, melt it on a low flame making sure that it does not brown. While there are many curries across the Indian subcontinent made with spinach, none are probably as well-known across the world as Palak Paneer a dish of chunks of a fresh cottage cheese, called paneer, swimming in a lush sauce made with fresh spinach. Heat oil in a pan. Vahrehvah says it is from covering the pot during blanching. Submerge it in boiling water and turn off the flame. If you prefer you can also blend the blanched spinach leaves to a slightly coarser puree. We would usually never find saag paneer on any restaurant menu in India. To prevent your palak paneer from tasting bitter, simply use young spinach which is more tender and sweeter in taste and flavor. Turn over when one side is lightly golden and fry the other side. My palak paneer tastes great with fresh and frozen both. Then switch off theheat. I always had it in my head that there was loads more Paneer in it, but actually, there isnt heaps. Taste test and add more salt. Add spinach & blanch it for a minute. (for consistency check video). Paste may alter the color slightly but it will taste good. Remove from the heat, keep the lid on the pan, and let rest for 5-10 minutes. If you are on a mobile, you can tap the image for long and it will show option to save image. Add about cup water or as required. I share two ways to make this healthy dish a homestyle version and a restaurant style version with a charcoal smoking method (brought back on readers demand). More in the recipe card notes). Add ginger, green chili, coriander, mint leaves & grind. ); and. Yes, superior to bought stuff, but oh what a fiddle for such a small amount of paneer. Oxalates can be found in many things like sports drinks and spinach. Add spinach: Add about 1/3 of the spinach - or as much as you can handle in the pot (!) I have not made this recipe with frozen spinach anytime. There is no need to add extra cup water to make palak puree. Your email address will not be published. If the curry is too thick you may add a few tbsps of hot water. Add half tablespoon oil to a pan. For instance, the spinach paneer has fresh coriander, but only 2-3 tbsp for the namesake. Please dont expel me from your fan list for this, but I have just one word to say.silverbeet. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. 12. Allow the spinach leaves to stay in the cold water for a minute to stop the cooking process. Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. Boil water, add sugar and then add spinach to it. The easiest way to neutralize the taste of Palak Paneer is by adding either milk, curd or even fresh cream. Palak Paneer- Spinach With Indian Cottage Cheese Overcooking paneer will make them chewy and dense. Ive posted the recipe for How to Make Paneer separately for ease of reading. Palak Paneer is a popular main vegetarian Indian dish made of soft and luscious paneer cubes (cottage cheese) smothered in a mildly spiced and vibrantly green spinach sauce. I made the palak paneer for my husband and guests. Remove and then drain the fried paneer cubes on kitchen paper towels. The separation of ghee tells that every single item is cooked correctly. The answer to this question depends on the way you cook spinach. A large pot is the best cooking vessel youll thank me when you get to the spinach part! Thank you for your nutritious, delicious recipes, Swasthi! You can top it with some butter or cream also while serving. Homemade Paneer on the other hand is soft and creamy, and true delight to eat! Place the charcoal on top. Add chopped garlic, green chili, ginger garlic paste and saute it. Now that we are getting started to know about palak paneer, lets begin with the basics. Mix and simmer for a few minutes. These leaves can then be blended to make a paste for Palak Paneer gravy. You will not feel any bitterness at all. Leave it for 5 minutes. Now rub the cut surfaces together in a circular motion. 30. Moreover, only blanch and not super boil them. Further, when you add heavy cream, the bitterness will go away. You can top the palak paneer with some butter or cream or grated paneer while serving. Just add 8 to 10 ice cubes to 3 cups water to get cold water. In other words, the base of the lehsuni palak paneer has a potent garlic flavour. Blanch spinach and cook the masala spinach mixture until ghee separates. And on Friday, we have SAMOSAS!!! Oxalate is a compound that can be found in many plants, including beetroot. Swasthis Recipes has become our one stop for all Indian cooking. The gram flour acts as a soaking agent. (image credits-istock). Season with salt as required. This delicious palak paneer goes well with roti, naan, or paratha. 150 grams chopped Palak (spinach), stems and roots removed - approximately one bunch 10 grams fresh Coriander stems and roots removed - approximately cup 1 Bayleaf 2 Cardamom Pods 2 Cloves 1 large Tomato finely chopped teaspoon Jeera Powder teaspoon Coriander Powder teaspoon Garam Masala Powder 1 teaspoon Salt This is a delightful and easy to make vegetarian main you just have to try! Love how versatile your recipes are and how easy it is to sub items and still be confident in the outcome! Saag paneer can be made with any of these greens but palak paneer is made with palak (spinach) alone. Loved this recipe, I accidently added fennel seeds instead of fenugreek but was still delicious. 40+ Paneer Items Tasty Indian Paneer Recipes, Creative Commons with Attribution Required. This sounds good but what can I substitute for cashews and cream? Drain the excess water. Be sure to remove any thick stems prior to blanching. Take it off the heat as soon as the leaves begin to sag. * Percent Daily Values are based on a 2000 calorie diet. Palak Paneer Bhurji has spinach, paneer, heavy cream, butter, whole spice and a lot more to tickle your taste buds. For this, you will need a food-grade airtight container. On the contrary, if you boil them for a longer time, there will be a loss of flavour, colour and texture. Keep the pan covered for a minute so that the charcoals smoky aroma and flavor gets infused with the dish. Give a good stir. Blanching is a process wherein vegetables are scalded in boiling water for a very short time. Therefore, when you are blanching the spinach, the timing is critical. Serve restaurant style palak paneer with tandoori roti, naan, chapati, paratha or cumin rice or saffron rice. Add garam masala & saute until the masala smells good. In this recipe, I show you how to quickly blanch the spinach. Ensure the raw flavor from the leaves has gone. And tag @tastedrecipescom or add hashtag #tastedrecipes so we can share it on our story. 3. Add the spinach puree & mix everything. Then add cup finely chopped onions. Pour the palak paneer in serving bowls. Saute till the raw aroma of garlic goes away. Thanks! You can leave out the cashews and yes can use tomato paste. This delicious recipe was shared by my dad who had got it from one of his Punjabi friend, who owned a popular dhaba in the Mumbai suburbs. But it goes well with naan or jeera rice too. Bring to a simmer. Will post back with results. Just delicious and also beautiful. Palak Paneer - Authentic Restaurant-Style Recipe | WhitneyBond.com 19. Thanks for your quick response. Hell blame the camera. Some people think that it tastes better this way, while others find it easier to chew when peeled. [OR another option is to blanch the palak in 4 cups of hot water with tsp salt for 2 mins. Stir well. Use fresh and green spinach leaves. Some palak paneer recipes use whole yogurt in place of heavy cream for the sauce. When the tomatoes turn fully mushy, add to teaspoon garam masala. Having some spinach texture in the sauce is so much more pleasant and interesting; Stir in pureed spinach The sauce should be quite thick now; Pan-fry paneer Pan-fry the paneer in ghee or butter until golden. Proceed with recipe. Amazing recipe with great instructions. Love this recipe and its way simpler than some others that Ive tried. 10. There is no red chilli powder used in this recipe. The steps below depict the steps for making the Palak Paneer. Add 4-5 tbsp water so that the masala doesnt burn. Hi Nagy, (Optional if you dont like chunky curry, then you may blend this as well with cup water. There are a few different ways to get rid of the bitter taste in rutabagas. 2- Take them out and put them in ice cold water. remove seeds from the center of gourd. To make Jain palak paneer, you will have to eliminate both ginger & garlic from the above recipe. Easy Ways to Reduce Bitter Taste in Any Food - wikiHow 14. Take a flat pan & add ghee. Thank you so much Nancy for trying and sharing how it turned out for you. Always mix the methi first with some salt and keep it aside for a few minutes. This recipe mainly originated from north India and settled in different Indian states. . Palak - Crossword Clue Answers - Crossword Solver If using baby spinach keep the tender stalks. 1. Cover the pan and set aside. I also want to take a moment to also thank you for the work you did in the early days of the covid pandemic, when you organised donations & coordinated food deliveries to our our Sydney hospitals to feed the hard working teams there & keep restaurants in business! Enjoy! 1. Samosas Oh yes we did and its AMAZING!!! It is similar to making homemade paneer from dairy milk. But if you are dieting or counting daily calorie intake, you need to rethink it.