- 12 Oz Paneer, Cut Into Half Inch Cubes
- 1/4 Cup Cooking Oil
- 8 Oz Onion, Finely Diced
- 1 Tablespoon Grated Ginger
- 1 Tablespoon Grated Garlic
- 1 Green Kashmiri Chili, Diced (Serrano chilies would work as well.)
- 1 1/2 Tablespoons Garam Masala
- 1 Tablespoon Turmeric Powder
- 1/4 Teaspoon Cayenne Pepper (Optional)
- 3 Pounds Kale, De-Stem And Chopped
- 1 Cup Yogurt
- 2 Teaspoons Kosher Salt
- 1 Cup Water (Chicken Stock if you prefer)
- Combine the 1/2 teaspoon salt, turmeric powder, cayenne pepper and cooking oil in a medium size bowl and mix into a paste. Toss in your paneer and allow to marinate for 30 minutes.
- Heat a 6 quart stock pot on medium high. Using tongs, shake off excess oil and place the paneer cubes in the pan. Brown the paneer on all sides and remove from the pan. Add the remaining remaining oil to the pan along with the grated garlic, ginger and brown for 2 minutes. Add the diced onions, kashmiri chili with 1 teaspoon salt, 1 tablespoon garam masala and saute until the onions brown slightly on the edges.
- Add the chopped kale along with the remaining salt and water to the stock pot. Gently stir the kale continually until the kale is fully wilted. Allow to cook for 15 minutes until the water is reduced by half. Using an immersion blender, or standing blender, grind the kale and onions to a paste and return to the pot. Add your browned paneer cubes to the pan and allow to cook for 5 more minutes. Turn off the pan and remove from the heat.
- Add the yogurt and the remaining garam masala powder. Mix completely and enjoy over a hot bowl of basmati rice or flaky garlic naan!
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