Made palak paneer version with kale instead of palak. Since kale is slightly bitter added a few extra spices to offset the bitterness.
Ingredients
organic tuscan kale 1 bag (10 oz from Trader’s joe)
jalapeno 1 sliced
ginger 1/2 inch
ginger garlic paste 2 tsp
garam masala 1 tsp
dhaniya powder 1/2 tsp
salt to taste
oil 5 tsp
water 1 cup
milk 1 cup
red chilly powder 1/2 – 3/4 tsp
tomato paste 2 tblsp
onion 1 chopped thin
paneer 1 cup cubes
Method
Wash kale well in running water.
Heat 1 tsp of oil in a pan add the washed kale, 1/2 inch ginger piece and jalapeno.
Fry for 2-3 mins, then cover a lid, reduce flame and let cook till the leaves cooked.
Transfer this mixture into a blender and blend in to a smooth paste by adding required amount of water.
Heat remaining 4 tsp oil in the pan, add the onion, ginger-garlic paste and stir till onion turns pale pink.
Add in tomato paste, 1/2 cup water, powders, salt and cook for 5-7 mins on medium flame.
Mix in the blended kale in to this mixture, add milk and salt.
Let cook for 30 mins on low flame.
Lastly add the paneer cubes, mix well and heat for 5 mins.
Serve with roti.
