Kale-Spinach Paneer

Kale-Spinach Paneer

Servings: 2-4

Ingredients:

16 oz. Fresh Kale
16 oz. Fresh Spinach
4 tbsp. Oil
12 oz paneer (cut into 1” cubes)
1/2 tsp Cumin Seeds
1/2 Large Onion (diced)
1 Serrano Pepper (diced finely)
1/2 tsp Minced Ginger
1 tsp Garlic Powder
1/2 tsp Coriander Powder
1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1 tsp Dried Fenugreek Leaves
1/2 tsp Garam Masala
4 tbsp Tomato Sauce
1/4 c Coconut Milk

Instructions:

  1. Heat large pot of water until boiling. Blanch spinach and kale for 5 minutes then drain.
  2. Heat 2 tbsp of oil in large skillet to medium-high heat. Add in the paneer cubes and fry until mostly golden brown. Remove from skillet and transfer to a paper towel.
  3. Heat another 2 tbsp of oil in the same skillet and add cumin seeds cooking for 30 seconds.
  4. Add the diced onions, serrano pepper, and minced ginger and sauté for about 3-5 minutes (or until onions are translucent).
  5. Add in garlic powder, coriander, red chili powder, turmeric, garam masala, fenugreek leaves, and tomato sauce then mix until combined.
  6. Transfer drained kale/spinach mixture and the onion/spice mixture to a blender.
  7. Add coconut milk and pulse until smooth (or desired consistency is reached).
  8. Transfer into skillet, fold in the paneer, cover, and cook on medium heat for an additional 5 minutes.
  9. Serve with basmati rice and ENJOY!
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