Kale Palak Paneer with Charred Broccoli

Palak Paneer is a popular vegetarian dish from India, recognizable for its vibrant green color. While it is commonly made from spinach, this recipe swaps the 'palak' for kale and broccoli, adding a distinct brassacas flavour to the dish
Kale Palak Paneer with Charred Broccoli
ITP Images
Kale Palak Paneer with Charred Broccoli
May 16, 2019
Preparation Time 25 minutes
Cooking Time 30 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Sophia-Maria Eygelaar

INGREDIENTS

For the sauce

2 tbsp olive oil
1 medium onion, finely diced
5cm piece ginger, roughly chopped
2 garlic cloves
2 green serrano chillies, seeds removed
1 tbsp spinneysFOOD Garam Masala
2 tsp spinneysFOOD Cumin Seeds
½ tsp spinneysFOOD Chilli Powder
1 spinneysFOOD Bay Leaf
500g kale leaves, stems removed
230g spinneysFOOD Organic
Tenderstem Broccoli
4 tbsp plain yoghurt
3 tbsp water

For the paneer

30ml (2 tbsp) olive oil or ghee
400g paneer, cut into 5cm cubes
Rice or naan bread

METHOD

  • 1

    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

  • 2

    For a smooth sauce, place the sauce in a blender and blitz. Return to the pot

  • 3

    Add the broccoli and cook for 5 minutes. Stir in the yoghurt

  • 4

    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

  • 5

    Serve the warm kale sauce with the crispy paneer

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