This saag paneer cane be made with any leafy greens you have left over in your fridge, I’ve even used carrot tops before. I find if you keep it to half baby spinach then the balance of flavours is still great and you’re using up what you have on hand. It’s less decadent than the kind you’d eat out but still of so delicious.

If you have some extra time up your sleeve you could also totally make you’re own paneer. If you’re a little short on time then just buy it from the supermarket as they do usually stock it these days.

I’ve used kale in this recipe as it’s what I had in my fridge, it’s obviously stronger in flavour than spinach so I made sure to still use mostly spinach so the kale flavour didn’t take over from the other more gentle flavours in the curry. The golden cheese is the perfect thing against the green sauce. I love adding a little acidity from a squeeze of lemon at the end to really lift things.

This is the perfect post indulgent weekend meal, it’s the dinner time equivalent of eating a green juice – you just know you’re pumping a whole lot of goodness into your body. You could make this vegan by using tofu or a vegan cheese.

Serves 4

Ingredients

2 Tbs extra virgin olive oil. Or ghee

1 cup finely sliced spring onion or 1 brown onion

2 cloves crushed garlic

1 Tbs freshly grated ginger

1 tsp coriander powder

1/2 finely sliced green chilli (less or more depending on how spicy you want things)

1 cup of vegetable stock

3 cups finely sliced Kale

200g of baby spinach leaves

2 tsps garam masala

200g Paneer cheese cut into bite sized pieces

1 Tbs ghee or butter

Directions

Heat 1/2 the oil in a high sided frying pan on medium high heat. Add all the ingredients up to the green chilli and fry until softened. Add the kale and cook for 1 minute, stirring frequently. Then add the stock and simmer for 5 minutes.

Add the baby spinach leaves and garam masala cook for a few minutes until they have wilted into the sauce. Pour the sauce into a big bowl and wipe out the pan.

Add the remaining oil to the pan and put it back on the heat. Once hot add the cheese and fry on at least 4 sides, until golden. While you’re doing this use a stick blender to blend the sauce, youre not looking for a smooth puree just everthing to be broken down with no big chunks, see images.

Once the cheese is golden add the sauce back to the pan and bring to a simmer. Add a squeeze of lemon and check seasoning. Adjust as necessary and serve with brown rice.

HH. x