The Greatest Guide To Gobi Pakora
Chicken CurryWhy does my Palak Paneer flavor bitter? Sounds like you skipped the blanching move. Raw spinach leaves have higher amounts of a compound often called oxalic acid that triggers a bitter taste.Rinse the palak or spinach leaves quite very well in managing water. Tender stem are fine. When the stems are stringy, then discard the stems.Pane