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Cooking Saag Chicken/Paneer/tofu and Peas Pulao

Tablespoon (TBSP) — a large spoon that is often used to eat soup
Teaspoon (TSP) — a small spoon that is often used to mix tea or coffee
Inch — a unit for measuring length, approximately equal 2.54 centimetres
Spinach — a vegetable with large, dark-green leaves that are cooked or eaten in salads
Canned — preserved in a metal container (a can)
Bay leaf — a leaf from a bay tree, often dried and used in cooking to add flavour
Cumin — the seeds of a plant that have a sweet smell and are used especially in Mexican and Indian cooking, or the plant that they grow on
Finely chopped — cut into small pieces
Minced — cut into very small pieces with the help of a special machine (mincer)
Turmeric — a yellow spice used to make curry
Purée — a cooked food that has been pressed, mixed, blended to the form of thick liquid
Dash — a small amount of something that is added to something else
Mace — the dried outer layer that covers nutmegs (= the hard nuts of a tropical tree), used in cooking as a spice
Cayenne pepper — a type of red pepper used to give a hot taste to food
Fenugreek — aromatic seeds used as seasoning especially in curry
Garam masala — a mixture of ground spices, such as cumin, coriander, and cardamom, used in Indian cooking
Heavy cream — thick cream with a big amount of fat
Blanch — to put food in a hot water for a short time
Stirring spoon — a spoon that is used in cooking to mix ingredients
Grinder — a machine used for cutting food into small pieces, especially coffee, meat or pepper
Canola oil — vegetable oil made from rapeseed
Thigh — the upper joint of the leg of a fowl
Clove — spice from dried unopened flower bud of the clove tree; used whole or ground
Pod — a long thin case with seeds inside that grows on different plants (peas, beans)
Strain — to separate liquid food from solid food, especially by pouring it through a utensil with small holes in it
Soak — to leave something in water to make it completely wet or to change it flavour

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