Kale & Paneer Curry
My local farmer’s market is filled with a variety of fresh greens right now. I had 2 bunches of kale with which I tried this dish, and was a bit skeptical about how it would turn out and if the kids would eat it. But to my surprise they loved it, it may have had something to do with the paneer too 😉
What you’ll need:
- Fresh Kale – 2 bunches
- Onion chopped fine – 1 large
- Garlic – 5 pods
- Curry Leaves – 1 large sprig
- Ginger – 2 inches
- Green Chilies – 5
- Cumin Seeds – 1 1/2 tbsp
- Coriander Seeds – 2 tbsp
- Ajwain (Carom) Seeds – 2 tbsp
- Methi (Fenugreek) Seeds – 1/2 to 1 tbsp
- Mustard Seeds – 1 tbsp
- Paneer cut int cubes – 1 slab
- Olive oil
- Salt to taste
Method:
1. In a large pan, warm the olive oil and add Cumin Seeds, Coriander Seeds, Ajwain Seeds, Methi Seeds and Mustard Seeds. Let it start to splutter.
2. Now add the Garlic pods, chopped Onion, Ginger roughly chopped and Green Chilies. Saute till onion turns translucent.
3. Add the Curry Leaves and Kale (I just tear the leaves roughly into big pieces). Cover and let the kale cook on medium low.
4. Grind the kale and spice mixture in a food processor (which gives a rough paste as you see) or in a blender for a more fine paste. Add Salt while grinding.
5. Add another tbsp of olive oil to the empty pan and saute the Paneer. Add the ground kale paste to the paneer and mix. Enjoy!
Note: I used the food processor since I had just used it for something else and it was handy. So my spices are not fully ground. Fortunately my kids thought they were like firecrackers in their mouth and loved it! But if you prefer the spices well ground, use a blender.
