Kale and Chard Saag Paneer

Directions

Finely chop the onions. Heat a big lidded frying pan over a low heat and melt a tablespoon of ghee. Add the onions, stir, and cook until really soft and beginning to brown. This will take about 10 minutes.

Meanwhile, crush or mince your garlic, grate your ginger, and finely chop your green chillies. When the onions have cooked, add these to the pan, stir, and cook for a few more minutes.

If you’re using chopped tomatoes, add them to the pan. If plum, give them a whizz in the blender or a food processor, or chop into pieces with a knife before adding to the pan. Stir, and allow to simmer.

Give the kale and chard a good wash, then seperate leaf from stem. Discard the stems. Use a food processor to shred the greens very fine. you don’t have a food processor, you can use a sharp knife to chop them very finely.

When the tomato mixture has thickened and is beginning to darken, add the spices and salt. Stir through, allow to cook for a minute or two, then add the greens. Add about a tablespoon of water, cover, and allow to cook for about ten minutes.

Meanwhile, chop the paneer into 2cm cubes. Heat a frying pan over a medium heat and add another spoonful of ghee or oil. Fry the cubes of paneer, turning often, until golden on all sides.

Add the cream to the sauce, stir through, then add the paneer. Allow to cook for about another ten minutes, and then serve over rice, or with roti.

**Recipe adapted from East by Meera Sodha, published by Penguin Fig Tree in 2019**