Palak Paneer is a beloved Indian dish that is typically made with spinach, but this recipe switches things up with a healthy dose of fresh kale.
Palak Paneer is our all time favourite comfort meal! Originating from northern India, this dish features succulent paneer cubes (Indian cottage cheese) that has been given a sizzling treatment on the fry pan, then gently simmered and coated in a luscious, creamy green sauce. Packed full of fresh kale and aromatic spices, this delicious green bowl of goodness is fun and easy to make, and a delicious way to sneak in those greens!
To round out the flavours, a cool and creamy Greek yoghurt is added to the kale mixture, which helps balance out the heat from the chilli paste while also providing a healthy dose of probiotics, good bacteria that promote gut health and boost immunity.
Serve this delicious palak paneer with rice and garnish with fresh micro greens and extra chilli for a pop of colour and extra heat.
Details
2-3 servings
10 minutes
30 minutes
Medium
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Ingredients
300 grams fresh kale, chopped and steamed
1 red onion, finely sliced
2 garlic cloves
2 tsp minced ginger
2-3 tsp chilli paste (we used The Broth Sisters Fermented Chilli Paste)
3/4 cup water
1 tbsp organic butter or ghee
1 tsp cumin seeds
3 tsp ground cumin
1-2 tsp salt
1/2 tsp garam masala
1/3 cup greek yoghurt (or cream)
150 grams paneer cheese, cut into cubes
The mighty benefits of powerhouse veggie: Kale
Kale is a highly nutritionally dense leafy vegetable, growing in popularity as a result of its health benefits such as broad spectrum anti-oxidant content and anti-inflammatory properties, providing protection against chronic illnesses such as arterial disease and cancer. Kale’s high micronutrient profile, particularly Vitamins A, C and K, as well as calcium and magnesium, assists in numerous metabolic processes such as immune function, healthy blood clotting and bone density. In addition, kale contains phytonutrient compounds such as indole-3-carbinol, assisting in detoxification processes.
Directions
- Combine steamed kale, onion, garlic, ginger, chilli paste and water in a high power blender, blend until smooth. This may take a few minutes.
- Place butter in a large wok and melt over medium heat. Add cumin seeds and fry for a few minutes or until they start to pop.
- Add the kale blend, reduce heat and stir to mix through the butter. Cook for 5-10 minutes.
- Add spices and salt, stir though and leave to cook for a further 10 minutes. Add more water if required.
- Meanwhile, lightly pan fry the paneer cheese (optional).
- Add paneer and yoghurt to the kale mixture, stir through.
- Serve with rice and garnish with fresh micro greens and extra chilli (optional).
