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Kale Paneer


I can’t take credit for this recipe. That honor goes to the amazing Tahmina at Kolpona Cuisine whose recipe for Saag (Palak) Paneer gave me a delicious way to polish off the remainder of my giant pile of kale. The only changes that I made were to A) use fresh kale instead of spinach, and to B) forget to add the fenugreek leaves. I only realized that they were missing after I started eating :-(

Next time, I will follow Tahmina’s lead and make my own paneer. I bought it this time for the sake of convenience. I also didn’t think that fresh kale would release more liquid than fresh spinach when cooked. I should have compensated by reducing the amount of water that I added to the dish.

This was really, really good. So good that I ate it with piles of white rice! And Tahmina, you like it spicy! Thank goodness, because I like it spicy too :-)

Thanks for the great recipe; I loved it!

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28 Comments

    • Thanks! I took the ramp photo last week at the farmers market. Aren’t they big and fat right now? The ramps, I mean. Not the farmers :-)

    • Thank you! It was really a wonderful recipe. Exactly what I wanted to eat!

      I think your cooking times were pretty accurate. I had to cook it longer than me or you probably would have liked in order to simmer off the excess liquid. I wasn’t expecting the kale to be so wet! But when I think about it, it does give off a lot when I braise it…

      I definitely look forward to making it again. It was really wonderful! I felt like there was a friend cooking with me in the kitchen!

      • That’s exactly what I was thinking…when anybody makes any recipe of mine in any form, it’s like cooking with a friend. It doesn’t get more fun than “eating” with friends! BTW, made your eggs and asparagus yesterday. It was delish.

      • Made this tonight and it was outstanding. J kept saying it was the best saag paneer he had ever eaten. Thanks for the tip about using less water with the kale!

        • Isn’t it the best? I loved it too. I thought it was so delicious that I actually considered buying MORE kale just to make it again! Because, you know, I didn’t have enough kale the first time around ;-)

          Kolpona Cuisine rules!

    • So true. I really had fun making your recipe! You get a real sense too of how your friend likes her food, which is so cool!

      I’m glad you tried out the egg and asparagus dish and liked it! Did you nuke it in the microwave?

      • yes, I was amazed at how they came out. I thought they’d be all dry and shriveled up. That was the cool part of the recipe for me.

    • It’s kind of like magic!

      Weirdly, I have been seeing the microwave all over the internet in terms of recipes. I saw a recipe for baking chocolate cupcakes in the microwave! Even frying potato chips! There is something a little kitschy about using one, but if it works, it works!

  1. Yum! Ok, that was already on my list. Now it’s double on my list. Looks great, and I love the slideshow. :)

  2. Oh oh oh how I love Saag Paneer! The only thing we miss about VT is the variety of ethnic restaurants. There is a wonderful Indian place in Burlington and they make fantastic Saag Paneer. It was my #1 pick all the time. I clicked on the “how to make Paneer” link. What a funny story about the prisoners making it for bartering purposes! LOL. Well, if prisoners can make it that means I can make it! I might try it some day. :)

    • P.S. Once again your food photos make me want to eat my iPad. I really think you could work for a professional food magazine. You have that “special touch” when it comes to food photos. You’re a natural!

      • I know! I thought the same thing . . . but I think that I would use slightly different ingredients than prisoners . . . !

        Thanks for the comments about the photos! About a month ago, a good friend of mine who is in advertising had me tag along to this food photo shoot. It was fun to help out and see what goes into it. I think that to really be a food stylist, I would have to go to culinary school first. Also, it seems like a fun job, but a stressful job. What I would really love to do is to get a job as a professional eater. I hear that is difficult too because you have to eat so all the time because it’s your job, but there are really worse jobs!

  3. This looks very delicious and those combination of spices is enough to make me salivate while looking at the pictures. I can also eat this with a huge pile of boiled rice. ;-)

    • Aw, thanks! It was great with rice and bread! I was really happy with how the kale worked with the spices too. Thanks again for the comment and for dropping by!

  4. Pingback: Indian-Spiced Kale and Paneer, or, Not Quite Saag Paneer « emmycooks

  5. It is always dangerous for me to read your blog while hungry because it makes me want to immediately eat whatever you’re making. Love the warm spice in this; I imagine the kale texture must be fantastic too.

    • I feel the same way about your blog! Makes me hungry :-)

      The spices were great. I love how she has us leave them whole. The flavors are richer and I feel like it’s easier too. Or maybe I just feel like it’s easier because it’s one less measuring spoon to wash!

      The texture of the kale was really great. Not as soft as spinach, but I think I prefer it!

    • Thank you! I can’t take the credit for it. Tahmina over at Kolpona Cuisine has been my Bengali and Indian food guru! I have learned so much from her and am so glad that I get to tell more people about her blog. She recently did a post on muttar paneer and I think that the shell peas I got today at the market are destined to become that.

      Thanks for dropping by!

  6. Pingback: Kolpona Cuisine’s Muttar Paneer with Freshly-Shelled Peas | coolcookstyle

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