Kale Paneer

An adaption of the traditional saag paneer, kale makes a nice change with plenty of texture and flavour. Those who make their own saag paneer will tell you that the homemade version is far tastier than the wet and soggy one often served in restaurants. The restaurant version are often made with canned spinach and taste as nice as it sounds. (The worse saag paneer I ever had was made with processed sliced cheese instead of paneer and the business still insisted it was the real thing.)

Homemade Kale Paneer, far better than anything bought

Portions: 4 to 6 Portions

Preparation: 10 Minutes

Cooking: 10 Minutes

Ingredients

Ingredients

  • 400g Kale, trimmed and finely shredded
  • 75g ghee
  • 200g paneer, cut into 2cm cubes
  • 1 small onion, finely chopped
  • 3 garlic cloves, crushed
  • 3cm piece of ginger, peeled and grated or finely chopped
  • 1 tsp ground turmeric
  • 2 tsp ground garam masala
  • 2 small green chillies, finely chopped
  • maldon salt or similar salt

Method

  1. Bring a large saucepan of lightly salted water to the boil, add the kale and boil for 2-3 minutes, so just tender. Drain and refresh in plenty of cold water. Press down on to remove excess water. Set aside. This stage can be done a day in advance cover and refrigerate until ready to use.
  2. Heat the ghee in a large frying pan over a moderate high heat. Fry the paneer in the ghee until golden, remove from pan and set aside.
  3. Add the onion to the pan and sauté until soft and transparent. Stir in the garlic, ginger, chilli and spices for 30 seconds. Stir in the pre-cooked kale and fry so that it is tender and well coated in the spices. Return the paneer to the pan and cook briefly until heated through.