This recipe is a spin-off of the traditional Indian saag-paneer dish and was a spur of the moment creation. Saag refers to a leaf based dish made usually of spinach or mustard greens. Since I had neither spinach nor mustard greens on hand, I used kale. Traditionally, saag-paneer has more greens and less paneer. I made this dish with more paneer in it.
You will need: (* – refer Notes)
- Kale leaves (or spinach or mustard leaves) – 1 medium bunch , roughly chopped
- Paneer* – 1 cup, cut into 1/2 inch cubes
- Oil – 2 tbsp
- Onion – 1 small, finely chopped
- Ginger – Grated or finely chopped, 1 tbsp
- Garlic – Grated or finely chopped, 1 tbsp
- Turmeric powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Salt – to taste
- Cream – 1/2 cup**
For tempering (optional)
- Mustard seeds – 1/2 tsp
- Curry leaves – 1 small sprig
*Here is a simple recipe for fresh homemade paneer. It is also easily available at most supermarkets.
**I made this dish to resemble a dry side dish rather than a curry. You can adjust the amount of cream to make it with more gravy.
- Heal oil in a pan.
- Add the mustard seeds and curry leaves.
- Once the mustard seeds start sputtering, add the onions, ginger and garlic. Saute them well till they release a wonderful aroma and turn golden brown.
- Add the turmeric powder and red chili powder.
- Add the kale leaves and salt. Cover and cook till the leaves are tender and mushy.
- Add the paneer cubes and cook for a couple of minutes.
- Add the cream and stir gently on a low heat (so as not to curdle the cream). Check seasoning and cover and cook for a few minutes.
- Gently bruise the paneer cubes with the back of a spoon.
- Serve hot with rice or Indian flat bread like naan or rotis.
I hope you enjoy this mild vegetarian dish. Let me know if you make it.
Do you tweak any traditional recipes and come up with new ones?
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