Kale Saag Paneer
Paneer is an Indian cheese that is fairly hard and doesn’t melt. It is so delicious, especially in a saag paneer dish. This is my version of it, where I also used some kale to bulk up on the greens. It gives a massive boost of dark leafy greens to your diet in one dish.
Ingredients:
2 tbsp olive oil
400g paneer
2 tbsp butter
1 large red onion
1 heaped tsp chopped ginger
2 garlic cloves
1 green chilli (optional)
280g kale
230g baby spinach
1 tsp cumin
1 tsp coriander
½ tsp garam masala
1 tsp dried methi leaves
½ tsp salt
¼ tsp pepper
¼ cup yoghurt (plus more for serving)
Method:
Heat a large pan to medium heat and drizzle in the olive oil. Cut the paneer into bite-sized blocks, then fry on each side until golden. Remove to a plate lined with a paper towel.
Dice the onion, ginger, garlic, and green chilli. Add the butter to the pan that you fried the paneer in, then add the onion, ginger, garlic, and green chilli and fry until golden.
Slowly add the kale and spinach, one handful at a time, allowing them to wilt before adding the next handful.
Add the cumin, coriander, garam masala, methi leaves, salt, and pepper, and allow to cook for 10 minutes.
Add the kale mixture to a blender or food processor, along with the yoghurt and blend until smooth.
Pour the liquid back into the pot and simmer for 10 more minutes (but not much longer, as it will turn brown).
When you’re ready to serve, add the paneer on top and drizzle over some more yoghurt. Enjoy!