Yield: Serves 4
4 cups of fresh kale leaves
2 cups spinach leaves
4 to 6 whole garlic cloves
1/2 tsp finely chopped ginger
2 cups paneer/Indian cheese cut into 1/2 inch cubes
2 Tbsp olive oil
1/2 tsp jeera/cumin seeds
1 cup onions, diced
1 whole tomato, diced
1/2 tsp turmeric powder
1/4 tsp garam masala powder
1/4 tsp coriander powder
1/4 tsp red chili powder/ paprika
2 tsp thick tomato paste or 1/2 cup fresh tomato puree
Salt to taste
Cook kale and spinach in a big bowl of with a cup of water and garlic for about 5 minutes.
Drain, reserving the water. Let it cool down a bit. Add the cooked kale, spinach and garlic in a blender and puree. Set aside
In a skillet, add a few teaspoons of oil. When it smokes, add in the paneer cubes and shallow fry them until they are golden brown. Now once that is done, place them in a bowl of warm water for about 5 minutes. This will keep them soft. Drain and set aside.
In the same skillet, add ginger, cumin and onions into the remaining oil. When the onions are translucent, add in the diced tomatoes powders. Let them cook for just a few seconds.
Add salt; Once the mixture becomes soggy, add in the kale puree. Let is simmer on low for 5 minutes. Squeeze water out of the soaked paneer, toss it in and sprinkle garam masala.
Let it continue to simmer for another 5 minutes. Stir in a dollop of fresh or sour cream. Serve hot with chapattis or steamed rice. Enjoy!