Saffron Kale & Paneer Delight
Ingredients
- 200g fresh kale, chopped
- 250g paneer, cubed
- 1/4 cup cashew nuts
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 green chili, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/4 cup fresh cream
- A pinch of saffron strands, soaked in 2 tablespoons warm milk
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Instructions
1. Heat a pan over medium flame and dry roast the cashew nuts until golden brown. Remove and set aside.
2. In the same pan, add ghee and let it melt. Add cumin seeds and allow them to splutter.
3. Add the chopped onion and sauté until it turns translucent. Stir in the garlic, ginger, and green chili; cook for another 2 minutes.
4. Add the turmeric powder, garam masala, and red chili powder to the pan, stirring continuously to release the spices' aroma.
5. Add the chopped kale to the pan and cook until it wilts and softens, about 5-7 minutes.
6. Gently fold in the paneer cubes and mix well to coat them with the spices and kale.
7. Pour in the fresh cream and the saffron milk mixture, stirring to combine. Cook for an additional 3-4 minutes, allowing the flavors to meld together.
8. Season with salt to taste and garnish with roasted cashew nuts and fresh coriander leaves.
9. Serve hot with lemon wedges on the side, along with your choice of Indian bread or steamed rice.
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