A protein-rich leafy green with a slightly bitter taste, commonly used in parathas, sabzi and dals. High in protein and fiber ...

Its vibrant green leaves are tender yet robust, lending themselves to various culinary preparations. Video Credit: Hebbar's Kitchen In winter, palak is particularly cherished for its warming ...

Creamy and wholesome palak paneer is loved by all but what if you have some leftovers from last night? Instead of tossing it ...

Chicken is marinated in a blend of mint, coriander, green chilies, and yogurt, cooked into a flavorful, green curry. It is a ...

Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas ...

4. Put the deep fried, crisp palak leaves on a plate and pour some curd all over them. 5. Take all the spices and chutneys and start garnishing the dish with them. One spice at a time. 6. Starting ...

I adore the soul-warming flavours of Indian Palak Paneer, but often tire of eating ... If fresh spinach isn't available, use frozen chopped or leaf spinach. Ready-to-sprinkle crispy fried onions ...