Kale Saag Paneer with Flatbreads

Ravinder Bhogal’s saag paneer made with kale and spinach – a wonderful way to eat a big pile of greens, served with paratha, chapati or flatbreads. Chard, sorrel, collard greens or turnip tops all work well too.

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Recipe Info
Servings: 4
Prep: 15m
Cook: 30m
Total: 45m
Ingredients
  • 300g paneer, cubed
  • 500g spinach, washed well
  • 500g kale, ribs removed
  • 2 tbsp ghee
  • 1 onion, peeled and very finely chopped
  • 1 heaped tsp cumin seeds
  • 3 fat garlic cloves, peeled and very thinly sliced
  • 1 thumb-sized piece of fresh ginger (about 3cm), peeled and grated
  • 1 small green chilli, finely chopped
  • 200g passata
  • 1/2 tsp ground turmeric
  • Sea salt
  • Paratha, chapati or flatbreads, to serve
Instructions
  1. Bring a large pan of salted water to the boil. Drop in the paneer, boil for 5 minutes, then lift out with a slotted spoon.
  2. Blanch the spinach and kale in the same boiling water for 30 seconds, then refresh in ice-cold water to cool.
  3. Squeeze out the excess liquid, roughly chop the greens, then purée in a blender until smooth.
  4. Melt the ghee in a large, heavy-based pan over a low heat, then fry the onion and cumin until the onion is caramelised.
  5. Add the garlic, ginger and chilli and fry until fragrant, then add the passata and turmeric and cook for 5 minutes more.
  6. Fold in the puréed greens and cook for 5 minutes, then fold in the paneer and season with salt.
  7. Cover the pan and cook on a low heat for a final 10 minutes. Meanwhile, warm the paratha, chapati or flatbreads, then serve alongside.
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