Ingredients
- 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
Equipment
- Saucepan 1
- Large cast-iron pan 1
Nutrition (Per serving)
- Calories 339
- Fat 11.5g
- Saturates 2.6g
- Protein 22.4g
- Carbs 25.2g
- Sugars 6.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Kale palak paneer with charred broccoli
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.