You might remember my adventures in paneer making. They went so well that I decided to tackle another Indian classic – saag paneer.
Traditionally this dish is lots of spinach with cheese in a creamy curry sauce.
But I’m a bit tired of spinach. It’s become that friend.
The friend who says they have to stay at yours temporarily while their house gets painted (two weeks..max!).
A month later they’re still there, watching cartoons in their underwear and leaving all their hair in the shower drain.
Basically what I’m saying is that spinach and I need some time apart to re-evaluate our friendship.
So I invited Spinach’s better behaved alter ego to this party (kale) and everything went swimmingly.
This is more of a side dish so, if you do serve for dinner, make lots and bulk it up with rice, quinoa or naan bread. These will soak up the creamy curry juices.
And on that note…
Saag Paneer (serves 2)
- 1 cup paneer, cut into cubes
- 1 large bunch or 4 cups chopped kale
- 3 tbsps butter, ghee or coconut oil
- 1/4 large white onion, finely chopped
- 3 cloves garlic, minced
- 2 tsps fresh ginger root, grated
- 1/4 tsp turmeric
- 1/2 tsp cardamon
- 1/4 tsp cumin
- 1/4 cup heavy cream
- Heat 1 tbsp of butter in a pan. When hot, add the paneer and fry for a few minutes until they brown. Remove from pan and set aside.
- Add two more tbsps of butter to the same pan followed by the onion, garlic, ginger and spices. Saute for 4 minutes ’til the onion softens. Add the kale. Depending on how large your pan is, you might need to do this in batches. That’s fine. Just keep sauteing until the kale wilts. It should take about five minutes for all the kale to wilt and soften.
- When this happens, add the paneer cubes, stir for a few minutes more then take the pan off the heat and stir in the cream. Serve immediately.
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