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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • For the paneer:
  • 100 g paneer cut into 2cm cubes
  • ½ tsp turmeric
  • ½ tsp paprika or chilli powder
  • For the kale:
  • 200 g 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

Method
 

  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.