This recipe is a year-round favourite for Naomi Martz. “It’s so tasty and easy to make using whatever greens are on hand,” she says. “My toddler daughter loves it mixed with rice, so I’ll make a big batch and leave the salt and extra chili to be added later for a round of nourishing freezer meals to share.” If adding the green chili, use jalapeño for heat or a milder poblano if you prefer.
Serves 4
Time: 50 minutes
- 2 or 3 bunches fresh kale (green curly or lacinato)
- 1 cup chopped onion
- 4 cloves garlic
- 1 teaspoon grated ginger
- 1 green chili (optional)
- 1 teaspoon cumin seeds
- 1 tablespoon ghee (or butter)
- 1 bay leaf
- 1 tablespoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon red chili powder or flakes
- 1 teaspoon salt
- ¼ cup cream (or coconut milk)
- 500 grams fresh paneer, cubed
- Knob of butter (optional)
Remove thick stems from kale. Roughly chop leaves and steam for 5 to 10 minutes. Place kale, onion, garlic, ginger and green chili (if using) in a blender or food processor and blend until silky smooth. If the mixture is too thick, add a quarter cup of water.
In a pan, sauté cumin seeds and bay leaf in ghee (or butter) on medium heat. When this starts to sizzle and spurt, slowly add kale purée to the hot pan. Reduce heat to low and gently stir for about 10 minutes. Add ground cumin, garam masala, chili powder and salt. Mix well and cook for another 10 minutes. If the sauce starts to feel a bit dry, add more water to loosen. Add cream (or coconut milk) and paneer. Mix well. Cook for another 3 to 4 minutes.
Remove from heat, discard bay leaf, and serve hot with butter (if using) and steamed rice and/or naan.