Kale & Saag Paneer Recipe
Spinach home-made cottage cheese fenugreek leaves
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Ingredients
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Paneer (homemade cottage cheese)
Greens & Base
Masala & Aromatics
Finishing & Garnish
Method
Paneer (homemade cottage cheese)
- 1
Heat milk and curdle
Pour 1.5 liters whole milk into a heavy-bottomed pot and bring to a gentle boil over medium heat, stirring occasionally so milk doesn't scorch. When it comes to a boil, reduce heat to low. Add 3 tbs lemon juice gradually while stirring gently; curds should begin to form and the whey will separate and look slightly yellowish. If curds do not separate fully, add another 1 tbs lemon juice.
- 2
Strain and press paneer
Line a colander with a double layer of cheesecloth or muslin and place over a bowl. Pour curdled milk into the cloth to drain the whey. Rinse briefly under cold water to remove lemon flavor and cool curds. Gather cloth corners and squeeze out excess whey. Place the wrapped curds on a flat surface, put a plate on top and weight it with a heavy pan (or cans) for 30–45 minutes to create a firm block. Unwrap and cut into approximately 2 cm cubes. Set aside 300 g for the curry; reserve cold water for cleaning if needed.
Greens & Base
- 3
Blanch and purée greens
Bring 0.5 cup water to a simmer in a wide pan. Add the spinach, kale, and fresh fenugreek leaves (if using) and blanch for 2–3 minutes until wilted but still bright green. Immediately transfer the greens to a bowl of ice water (or run under cold water) to stop cooking and preserve color. Drain well and squeeze out excess water. Transfer to a blender; add 2–3 tbs of water if necessary and blitz to a smooth or slightly coarse purée according to preference. Set aside.
Masala & Aromatics
- 4
- 5
Sauté aromatics
Add 2 slit green chilies, 1 tsp grated ginger, 2 minced garlic cloves and 1 medium finely chopped onion. Sauté until the onion is soft and golden (6–8 minutes).
- 6
Cook tomatoes and spices
Add 1 medium chopped tomato and cook until it breaks down and oil starts to separate from the masala (4–5 minutes). Stir in 1 tsp ground coriander, 0.5 tsp ground cumin, 0.5 tsp turmeric, 0.25 tsp red chili powder and 1 tsp salt. Cook another 1–2 minutes to bloom the spices.
- 7
Add greens purée
Pour the blended greens into the skillet, stirring to combine with the masala. Reduce heat to low–medium and simmer for 6–8 minutes, stirring occasionally. If the mixture is too thick, add up to 2–4 tbs water to reach desired consistency.
Paneer finishing & assembly
- 8
- 9
Combine paneer and greens
Gently fold the fried (or fresh) paneer cubes into the simmering greens. Add 3 tbs heavy cream or yogurt and 0.5 tsp garam masala and 1 tsp crushed kasuri methi. Stir carefully so paneer remains intact. Simmer together for 3–4 minutes to let flavors meld.
- 10
Finish and garnish
Turn off the heat. Stir in 1 tsp lemon juice and adjust salt to taste. Garnish with 2 tbs chopped fresh cilantro. If you prefer a silkier texture, lightly mash 1/4 of the paneer into the curry and stir.
