Saag-aloo-paneer (kale-potato-paneer curry)

I love saag aloo; that well known spinach (or kale) and potato curry.  I also love saag paneer; substituting the potatoes for indian cheese.  For a hearty, full meal, I thought why not combine them?  The result, saag-aloo-paneer is delicious and of course, very nutritious, especially made with kale.  If you blend the sauce well, children love this dish; one of our favourites.

High Pitta – omit garlic and hing.  High Kapha/Pitta – use as little salt as possible.

Saag-aloo-paneer (kale-potato-paneer curry)

Kate

5 from 1 vote

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Prep Time 7 minutes mins

Cook Time 45 minutes mins

Total Time 52 minutes mins

Course Main

Cuisine Indian

Servings 4 people

Ingredients

  

• 2-3 inches (6-7 cm) of leek roughly chopped
• 1 clove garlic roughly chopped (avoid if high pitta)
• 1/2 inch (1-2 cm) of fresh ginger roughly chopped
• 2 tbsp ghee or coconut oil
• 2 tsp cumin seeds or powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• salt to taste up to 3/4 tsp
• pepper to taste
• 1/2 tsp fennel seeds optional, but helps with digestion
• 1/4 tsp hing/asafoetida optional, but helps with digestion
• 275 g kale/spinach or mix washed and roughly chopped spinach (the more kale the better, I use about 200g)
• 170 ml water
• 220 g paneer cut into 1cm cubes (roughly this weight, use whatever the pack size is)
• 10 medium waxy potatoes unpeeled, cut into 1cm cubes (roughly 420g)

Instructions

 

• Heat the ghee/coconut oil on a medium-high heat and add the chopped leek, garlic and ginger. Stir for 3-4 minutes.
• Add the cumin, coriander, turmeric, salt, pepper, fennel and hing. Cook for 2 minutes, stirring.
• Add kale/spinach along with 170ml water, stir and put on the lid. Cook for about 7 minutes, stirring occasionally. If you are using only spinach, reduce the cooking time to just 2 minutes.
• Remove from the heat and allow to cool for a little bit so blending is safe. Either use a wand blender to blend to a rough blended sauce or if you prefer a smooth sauce (perfect for children), remove from the pan and blend for a minute or two in a nutribullet/nutrininja type blender and return to the pan.
• Add the paneer and the potatoes, stir into the sauce and simmer on low for 30 minutes, stirring occasionally or until the potatoes are cooked. You may need to add a little more water but don't over do it.
• Serve with spelt naan, spelt chapatti or spelt pitta breads.

Spelt naan recipe here.