Kale paneer

Published on 5 Feb 2024 | In Indian | By Wholeness |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:10 Minutes
- Difficulty Level

Background

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.

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Combination, Dairy Free, Diabetic, Egg Free, Gluten Free, High Fibre, Low Calorie, Low Carb, Low Cholestrol, Nut Free, Sugar Free, Vegan, Vegetarian

The Recipe

Ingredients

For the paneer:
100g paneer, cut into 2cm cubes
½ tsp turmeric
½ tsp paprika or chilli powder
For the kale:
200g Kale, trimmed
2 Tbsp vegetable oil or melted ghee
1 small red onion
2 garlic cloves, crushed
2 cm piece of ginger, peeled
2 small green chillies, finely chopped
½ tsp ground turmeric
1 tsp ground garam masala
Salt & pepper

Instructions

1. Mix the oil with the turmeric and paprika. Add some salt and pepper, then coat the paneer with the mixture.
2. Finely chop the onion, garlic, chilli and ginger.
3. 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.
4. 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.
5. Add the onion to the pan and sauté until soft. Add the garlic, ginger, chilli and the spices and stir for 30 seconds.
6. 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.
7. Serve warm.