cauliflower and kale paneer

March 9, 2011, Michaela Evanow, 0 Comments

Paneer. Dense, chewy, creamy chunks of Indian cottage cheese. What is better than that? I adore paneer. To me, paneer is the best part, the buried treasure. It’s like carob chips in trailmix (or smarties in the giant Costco bag of  ‘candy’ trail mix-because who likes the crunchy raisins and toxic peanuts anyway?)

Cauliflower & Kale Paneer (my version of Palak Paneer)

Ingredients:

  • 1 large onion, chopped
  • 1 tbsp chopped fresh ginger
  • 1 tbsp butter or gheen
  • 2 tbsp olive oil
  • 1 head of cauliflower, chopped
  • 2 cups chopped fresh spinach
  • 1 cup chopped kale
  • 1/2 cup chickpeas
  • 1 tsp salt
  • 1/8 tsp cayenne pepper (or to taste; if you prefer really spicy food then you may want a touch more)
  • 1 tsp garam masala
  • half a block fresh paneer, cubed

Directions:

Saute the onion and ginger with the butter and oil on low heat. Caramelize the onions for about 8 minutes, being careful not to burn. You just want them soft, clear and oily. When the onions are done, add the cauliflower, spinach and kale. Keep the stove on low, and cook covered for 23-20 minutes until the cauliflower is soft and the greens have wilted.

Before Steaming.

After Steaming.

Add the chickpeas, cayenne, salt, garam masala and cook for another 3-5 minutes. Remove from heat. Carefully add all the ingredients to a blender, and puree until smooth. Put the banji back into the pot and add the cubed paneer. Cook on low until the paneer is warm. Serve with chapatis or saffron scented quinoa or rice (if you must. Rice, sorry, I have this thing against you. a. you taste boring and b. you are lacking the nutrients I’m looking for). The end result of this ‘palak’ paneer is creamy, smooth and fortifying. And way less work than it looks.

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