Related Posts Widget for Blogs by LinkWithin

Sunday, April 19, 2015

Kale and Spinach Saag Paneer

Kale and Spinach Saag Paneer

Kale can be quite crunchy and reluctant to give up its structural integrity even when cooked to a mush. But, the texture and flavor it brings to the original spinach recipe, called Saag Paneer, is wonderful.

For smoky spiciness, and since fusion cuisine is my signature and preferred style, I brought in some chipotle in adobo sauce plus some lemongrass to spice up this Indian staple.

Paneer can be homemade or store-bought. Several online resources show a step by step procedure for making paneer at home-- it does take time, so, plan ahead. However, many Indian stores sell packaged paneer which works just as well.

Sometimes I saute the paneer cubes before adding it to the mix, but I omit this step here-- the clear blandness it brings balances the spiciness of the kale and spinach mix.

4 cups finely chopped fresh kale
2 cups chopped frozen spinach, thawed

spices and flavoring:
1 chipotle chile, finely chopped, in about 1 Tbsp of adobo sauce
a bit of crushed lemongrass or 1 tsp of lemongrass powder
1 Tbsp grated ginger
1 Tbsp garam masala powder
1 tsp brown sugar
1 Tbsp lemon juice

¼ to ½ cup heavy cream
1 cup cubed paneer (more if preferred)

salt to taste
1 Tbsp ghee or coconut oil or olive oil


  1. Pressure cook kale and spinach with some salt
  2. Blend the kale and spinach to a mush
  3. heat oil/ghee in a pan, add the spices and flavoring ingredients, mushed kale+spinach, stir well and allow to simmer gently
  4. Slide in the paneer (sauteed or plain) and simmer a bit more
  5. Off heat, stir in heavy cream, a little at a time, to desired consistency and flavor
  6. Optional Tempering: heat ghee or oil in a pan, break some dried red chiles and add to the hot oil, add some cumin seeds; remove from heat and add to the dish before serving

Labels: , , , , , ,


Post a Comment

<< Home

Newer›  ‹Older