Kale Saag with Paneer and Spiced Ghee

Ingredients

• 500 g kale, thick stems removed, leaves roughly choppeda mix of kale and spinach works well too
• 400 g paneer, cut into 2cm cubes
• 3 tbsp gheeor neutral oil for a dairy-lighter version
• 2 onion, finely chopped
• 5 garlic cloves, finely grated or crushed
• 3 cm fresh ginger, finely grated
• 1 green chilli, finely sliced
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp garam masala
• ½ tsp ground turmeric
• 150 ml full-fat yoghurt
• 150 ml water
• 1½ tsp fine sea salt
• 1 tsp cumin seeds
• 2 dried Kashmiri chillior 0.5 tsp dried chilli flakes
• 2 garlic cloves for tempering, finely sliced
• 1 tbsp ghee for tempering

Contains: milk.

Method

1. Bring a large pot of salted water to the boil. Add the kale and blanch for 3 minutes until tender. Drain thoroughly, pressing out as much water as possible, then blend to a coarse-smooth purée using a stick blender or food processor. You want it mostly smooth but with some texture remaining. Set aside.About 6 min
2. Heat 2 tablespoons of ghee in a wide, heavy-based pan over a medium-high heat. Add the paneer cubes in a single layer and fry for 2–3 minutes per side, turning carefully, until golden brown on at least two sides. Remove with a slotted spoon and set aside on a plate.About 6 min
3. Reduce the heat to medium and add the remaining tablespoon of ghee to the same pan. Add the onions with a pinch of salt and cook, stirring regularly, for 12 minutes until deeply golden and soft — they should be the colour of weak tea.About 12 min
4. Add the garlic, ginger, and green chilli and stir for 2 minutes. Add the ground cumin, ground coriander, turmeric, and garam masala and cook, stirring constantly, for 1 minute until the spices are fragrant and darkened.About 3 min
5. Reduce the heat to low. Stir in the yoghurt a spoonful at a time — adding it all at once over high heat will make it split. Once all the yoghurt is incorporated, add the water and stir to combine.About 2 min
6. Add the kale purée to the pan and stir everything together well. Taste for salt and adjust. Simmer gently for 5 minutes to let the flavours meld. Fold in the fried paneer and cook for another 2 minutes to warm it through.About 7 min
7. Make the tempering: heat 1 tablespoon of ghee in a small frying pan over a high heat until shimmering. Add the cumin seeds and let them sizzle for 30 seconds, then add the sliced garlic and dried chillies. Fry for 60–90 seconds until the garlic is golden. Pour immediately over the saag and serve with basmati rice or warm flatbreads.About 2 min