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1. Cut the paneer into bite-size cubes and set aside. Roughly chop the spinach, kale, onion, tomatoes, green chili, and cilantro. Peel and finely chop or grate the garlic and ginger.
300 g paneer,
6 cup spinach (fresh),
3 cup kale (curly or lacinato),
1 piece onion,
2 piece tomato,
4 piece garlic clove,
2 tbsp fresh ginger,
1 piece green chili,
0.2 cup fresh cilantro (garnish)
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2. Bring a pot of water to a boil, add the spinach and kale, and simmer until wilted and bright green, about 2 to 3 minutes. Drain, rinse under cold water, squeeze out excess moisture, and set aside.
6 cup spinach (fresh),
3 cup kale (curly or lacinato)
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3. Heat a little ghee or oil in a large pan over medium heat. Add the onion and cook until soft and lightly golden, about 7 to 8 minutes. Add the garlic, ginger, and green chili and cook for 1 to 2 minutes until fragrant. Add the tomatoes and cook until they break down and become jammy, about 5 to 7 minutes.
1 piece onion,
2 piece tomato,
4 piece garlic clove,
2 tbsp fresh ginger,
1 piece green chili,
3 tbsp ghee or neutral oil
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4. Transfer the cooked onion-tomato mixture and the blanched spinach and kale to a blender with a splash of water. Blend until smooth and thick, adding just enough water to help it blend. Set the puree aside.
6 cup spinach (fresh),
3 cup kale (curly or lacinato)
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5. In the same pan, heat the remaining ghee or oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Stir in the ground coriander, ground cumin, turmeric, red chili powder, and black pepper, and toast for 30 seconds, stirring constantly.
3 tbsp ghee or neutral oil,
1 tsp cumin seeds,
2 tsp ground coriander,
1 tsp ground cumin,
0.5 tsp ground turmeric,
0.5 tsp red chili powder or cayenne,
0.2 tsp black pepper
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6. Pour the green puree back into the pan and stir well to combine with the spices. Add water to reach a thick but pourable consistency. Season with salt, then simmer gently over low heat for 8 to 10 minutes, stirring occasionally.
6 cup spinach (fresh),
3 cup kale (curly or lacinato),
1.2 tsp salt,
0.8 cup water
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7. Reduce the heat to low. Whisk the yogurt and milk together in a small bowl until smooth, then slowly stir this mixture into the pan, mixing constantly to prevent curdling. Simmer gently for 3 to 4 minutes without boiling.
0.5 cup plain Greek yogurt (or hung curd),
0.5 cup milk (or fortified plant milk)
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8. Add the paneer cubes and chickpeas to the pan, stirring to coat them in the sauce. Simmer on low for 5 to 7 minutes until the paneer is heated through and the chickpeas are tender, adding a splash of water if the sauce becomes too thick.
300 g paneer,
1.5 cup chickpeas (cooked, drained)
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9. Rub the kasuri methi between your palms and sprinkle it into the curry. Stir in the lemon juice, taste, and adjust salt and chili to preference. Turn off the heat and let the curry rest for 5 minutes to meld flavors.
0.5 tsp red chili powder or cayenne,
1 tsp kasuri methi (dried fenugreek leaves), crushed,
1.2 tsp salt,
1 tbsp lemon juice
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10. Scatter chopped cilantro over the paneer and chickpea saag. Serve hot with brown rice, quinoa, or whole-grain flatbread.
0.2 cup fresh cilantro (garnish)
By james