Since I had just made some fresh homemade paneer, I had to make one of my favorite paneer dishes, Saag Paneer. But as we were getting ready to go on vacation and our fridge was kind of bare but the kale in our garden overflowing, I adjusted this recipe to a uber quick, simpler kale version!
Key word with this dish: easy. With my vacation prep list still very long, the faster and easier the better. Kale, paneer, garam masala, cayenne, garlic, milk, and a little oil, that’s it. Saag Paneer uses heavy cream to make a nice thick creamy sauce, but because I didn’t have any heavy cream on hand and we wanted something lighter and healthier, I just used some of the leftover whole milk we had from the paneer.First, a fry of the fresh paneer. Ok, healthier… but in my book you can always cut out something else to make room for fried cheese.Once the cheese was done, I removed it from the pan and added the the garlic and kale and sauteed it together until wilted. Then, the garam masala, cayenne, and milk, a good stir, and finally the cheese back into the pan to soak up all of the deliciousness.And done! A fast, simplified, and kale-ified version of my favorite Saag Paneer recipe. We ate it just like this, but it would also be tasty over rice, quinoa, or with flatbread. Kale and fried cheese win!
- 1 lb of fresh kale, cleaned from stems roughly chopped
- 4 cloves garlic, chopped
- 7-8 oz Paneer* (recipe link below)
- Kosher salt, to taste
- 6 tbsp. whole milk
- ½ tsp. garam masala
- ¼ tsp. cayenne
- 1 tablespoon of canola oil or vegetable oil
- Optional: Indian flatbread or rice for serving
- Heat oil in a 12″ nonstick skillet over medium heat. Add cheese, and fry until golden brown, turning for even cooking, about 3 minutes on each side. Transfer cheese to a plate and set aside.
- Make the kale: Heat the same skillet with remaining oil over medium-high heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add another teaspoon of oil if needed, then add kale, salt to taste, and cook, stirring often with tongs until kale begins to wilt 2-3 mins. Reduce heat to medium-low, and continue to cook, stirring often, until kale is very soft, about 7-10 minutes. Stir in milk, garam masala, and cayenne.
- Add cheese to skillet and stir in with kale to absorb flavors. Cook for a 2-3 mins.
- Serve with flatbread or rice, if you like.
- Make it From Scratch with easy Homemade Paneer : http://www.servedfromscratch.com/homemade-paneer/