This curry is vibrant, slightly tangy, and intensely flavorful, using the earthiness of kale and the silkiness of paneer in a bright, fragrant sauce.
Ingredients:
For the Curry Paste
1 inch Fresh Ginger
4 cloves Garlic
1 large Green Chili
1/2 cup Raw Cashews (soaked)
1/2 cup Fresh Cilantro (Coriander)
For the Curry
1 Tbsp Ghee or Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 large Red Onion (finely diced)
1 bunch (approx. 8 oz) Kale (ribs removed, chopped)
1 tsp Turmeric Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala
1/4 cup Tamarind Pulp (or 2 Tbsp paste)
1 cup Water or Vegetable Stock
8 oz (225g) Paneer (cubed)
1 tsp Jaggery or Brown Sugar
To taste Salt
Preparation Method:
1. Prepare the Paneer & Kale
- Prep
Paneer: Lightly pan-fry the paneer cubes in a little oil or
ghee until they are light golden brown on all sides. Set aside.
- Blanch
Kale (Optional): Blanch the chopped kale in boiling water for 2
minutes to reduce bitterness, then immediately transfer to an ice bath.
Drain well and set aside. (You can skip this if you like a stronger kale
flavor).
2. Make the Cashew-Cilantro Paste
- Drain
the soaked cashews.
- In a
blender, combine the soaked cashews, ginger, garlic, green chili, and
cilantro with about 1/4 cup of water.
- Blend
until completely smooth, forming a creamy green paste.
3. Cook the Curry
- In a
large pan or pot, heat the Ghee/Oil over medium heat. Add mustard
seeds and let them splutter. Add cumin seeds and fry for 10
seconds.
- Add
the diced red onion and sauté until soft and translucent (about 5-7
minutes).
- Add
the Turmeric, Coriander, and Garam Masala powders. Fry for 30
seconds until fragrant.
- Stir
in the Cashew-Cilantro Paste and cook for 2-3 minutes, stirring
constantly to prevent it from sticking to the bottom.
4. Finish the Curry
- Add
the chopped (kale). Stir and cook for a few minutes until the kale
is tender and well-mixed with the sauce.
- Pour
in the tamarind pulp (or paste mixture) and the water/stock.
Bring the curry to a gentle simmer.
- Add
the jaggery/brown sugar and salt to taste. Stir until the
sugar dissolves.
- Gently
fold in the pan-fried paneer cubes. Simmer for another 2-3 minutes
to allow the paneer to absorb the flavors.
Serve hot with steamed basmati rice or a crispy flatbread
like Roti or Paratha.