Kale paneer
Saag paneer is a popular Indian dish, made with spinach. This kale paneer is based on the recipe, but instead of spinach I used kale. If you don’t want it too spicy, remove the chilli and use paprika instead. Serve it with flat bread or wrapped in dosa.
Ingredients
Method
- Mix the oil with the turmeric and paprika. Add some salt and pepper, then coat the paneer with the mixture.
- Finely chop the onion, garlic, chilli and ginger.
- Steam the kale over boiling water for 5 minutes, then rinse under cold water. Squeeze the water out of it, then cut it finely on a chopping board. Set aside.
- Heat a non-stick frying pan over a medium heat. Fry the paneer cubes until golden on all sides, then remove them to a plate, lined with paper towel.
- Add the onion to the pan and sauté until soft. Add the garlic, ginger, chilli and the spices and stir for 30 seconds.
- Add the chopped kale and a drop of water, then sauté for a couple minutes until the kale is well coated in the spices. Return the paneer to the pan and heat through.
- Serve warm.