Friday, June 10, 2016

Kale Palak Paneer

Some weeks ago we bought a bag of kale, thinking that we too should get with the times. Kale is terrifying, and I don't know too many ways to make it palatable, having failed more than once. Using it in Palak Paneer worked out well and here is the recipe.

Spinach leaves- I used 1 cup of frozen spinach to one handful of fresh kale- 2-3 cups
Kale- take it off those awful stems2-3 cups
Ginger- by eye- approx as much as the garlic
Garlic-not crazy amounts
Green Chili- I like lots
Cream- I add this tbsp by tbsp, and find myself adding 4-6 before I am happy.
Onion- who has time to cut more than one?
Tomato-chopped fine
Cashew nuts- one small fistful
Paneer- as much as you have. I'd use at least 400 gm
Coriander Powder
Garam Masala
Milk- one cup (maybe)

Heat the oil.
Add Cumin.
Add the Onion- cook till soft.
Add the chopped Ginger and Garlic- cook till this stops smelling raw.
Add all the spices except for the Amchur and cook roast off.
Add the Tomato, Green Chili, Spinach, Kale and Cashew nuts. Add some milk to help things along.
Cook all of this till the Kale is softened and the Spinach cooked. This should take 10-15 minutes. Make sure it doesn't get too dry by adding milk.
Turn down the heat and transfer to your food processor in batches to blend. Kale has a very odd texture, and I did my best to get rid of this by pulverising it.
Add a little bit of oil to another pan, heat up, and brown the cubed Paneer. (Don't do this if you like the Paneer to stay soft)
Add the Amchur, Cream and Paneer to the pan, with the kale-palak mix, and bring to a boil.
Keep adding Cream and Salt till happy.
Finish by stirring in some Amchur.

I have no measurements for the spices. Just go with your gut, and be generous with the Amchur. It fixes everything. As does Cream.

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