KALE SAAG PANEER
This recipe was born from the inevitable wilted kale and cilantro that sit in the back of my fridge by the end of the week. "Saag" is a versatile term encompassing various leafy greens, so feel free to substitute the kale for any greens you have on hand (mustard greens, collards, or even carrot tops!). Thoroughly cooking down the blended greens is key to removing any bitterness.
Total Time: 30 minutes
Serves: 4
RECIPE
Begin by thinly slicing the red onion, and roughly chopping the garlic, ginger and thai chillies. In a large skillet, heat 2 tbsp neutral oil over medium-high heat. Add 2 tsp cumin seeds. Fry them for a few moments until they darken slightly. Add the sliced ginger, garlic and chillies and fry for about 2 minutes.
Add the sliced onion and continue cooking for another 7-10 minutes (turn down the heat if the garlic starts to burn). Once everything is soft and slightly browned, add 2 tsp chilli powder, 1/2 tsp turmeric, and 1/2 tsp salt. Cook for 2-3 minutes, stirring frequently, then turn off the heat.
3. In a blender, combine 1 bunch kale (ribs discarded), 1 cup cilantro, 10 cashews, the cooked onion mixture, and 1 cup water. Blend until smooth.
4. To the same pan, add in the blended mixture. Add 1 cup water to the blender, shake, and pour it into the pan. Stir and cook over a medium high flame for 5-7 minutes, until all the bitterness is gone. Taste and adjust for salt.
5. Cut the paneer into 1/2 inch pieces. Add it to the curry and cook for another 5 minutes until the paneer is soft. Serve immediately.
NOTES:
Add water 1/2 a cup at a time if the sauce is getting too thick.
Saag Paneer (with Kale)
Ingredients
- 14oz Paneer
- 2 tbsp neutral oil (I use coconut)
- 2 tsp cumin seeds
- 1 large red onion (or 2 small)
- 6 medium-large garlic cloves (8 small), roughly chopped
- 1 inch ginger, peeled and roughly chopped
- 2-3 Thai green chillies, roughly chopped
- 2 tsp chilli powder
- 1/2 tsp turmeric powder
- 10 raw cashews
- 1 bunch kale, ribs discarded
- 1/2 bunch cilantro (1 packed cup of leaves and stems)
- salt to taste
Instructions
- Begin by thinly slicing the red onion. In a large skillet, heat 2 tbsp neutral oil over medium-high heat. Add 2 tsp cumin seeds. Fry them for a few moments until they darken slightly. Add the sliced onions and cook until they become soft, about 5 minutes.
- Add the ginger, garlic and Thai chillies. Continue cooking for another 5 minutes (turn down the heat if the garlic starts to burn). Once everything is softned, add 2 tsp chilli powder, 1/2 tsp turmeric, and 1/2 tsp salt. Cook for 2-3 minutes, stirring frequently, then turn off the heat.
- In a blender, combine 1 bunch kale (ribs discarded), 1 cup cilantro, 10 cashews, the cooked onion mixture, and 1 cup water. Blend until smooth.
- To the same pan, add in the blended mixture. Cook over a medium high flame for 7-10 minutes, until all the bitterness is gone. Taste and adjust for salt.
- Cut the paneer into 1/2 inch pieces. Add it to the curry and cook for another 5 minutes until the paneer is soft. Serve immediately.