المكونات
- Green chillies 2
- Paneer 400g
- Ghee 2 tbsp
- SpinneysFOOD bottled water 3 tbsp
- Plain yoghurt 4 tbsp
- SpinneysFOOD organic tenderstem broccoli 230g
- Kale leaves 500g
- Bay Leaf 1
- SpinneysFOOD chilli powder ½ tsp
- SpinneysFOOD olive oil 500ml 2 tbsp
- Medium onion 1
- Ginger 5cm
- SpinneysFOOD cumin seeds 2 tsp
- SpinneysFOOD garam masala 1 tbsp
- Garlic cloves 2
أدوات ومستلزمات الطبخ
- Saucepan 1
- Large cast-iron pan 1
Nutrition (Per serving)
- سعرات حرارية 339
- دهون 11.5g
- المشبعة 2.6g
- بروتين 22.4g
- الكربوهيدرات 25.2g
- السكريات 6.1g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
وصفة بالاك بانير الهندية مع أوراق الكيل الصحية والبروكلي المشوي
Indian 25 Mins Prep · 30 Mins Cook
- In a slow cooker or large saucepan, heat the olive oil and sauté the onion, ginger, garlic and chillies for 2-3 minutes until softened. Add the spices and sauté for a further 3 minutes, then add the kale. Cook over a low heat for 20 minutes.
- For a smooth sauce, place the sauce in a blender and blitz. Return to the pot.
- Add the broccoli and cook for 5 minutes. Stir in the yoghurt.
- In a large cast-iron pan, heat the olive oil or ghee. Pan fry the paneer for 2-3 minutes per side until golden brown. Set aside.
- Serve the warm kale sauce with the crispy paneer. Pair it with rice or naan bread to serve.