I am a die-hard fan of kale and I like to add these healthful greens in anything and everything. I know for many it’s hard to adapt to its taste and it was true with my family as well. Kale especially in Indian recipes is sometimes not so accepted but this Toasted Paneer Kale Masala broke all the barriers in my home and now my family loves kale as much as I do.
Paneer is one the favorite Indian food all over the world and easily available in any Indian store. I try to use homemade paneer most of the time though. To make paneer at home just follow these few simple steps – Bring whole milk to a boil and squeeze 1 or 2 lemons. Lower the flame and keep stirring to avoid burning at the bottom. You will immediately notice the curdled milk. Drain this via cheesecloth and hung it tight in the same cheesecloth. Once properly drained take the paneer out of the cloth and refrigerate for 20 – 30 minutes to stiffen a bit. When ready to use cut into desired pieces and enjoy.
I toasted the paneer in the preheated oven instead of frying. It’s healthier and oil free and lighter in the tummy. No babysitting was required as well. While the paneer was getting toasted I prepared the Kale Masala.
For Kale Masala I first made a nut paste, sautéed it in minimum oil and added chopped baby kale. I always use baby kale for my recipes because it has a softer and friendly taste and cooks faster without changing the original taste of any recipe. I added some Indian spices and some low fat milk. I never use cream so as to keep the recipe low fat and healthier and avoid saturated fat. This way calories consumed are also in control. Lastly, I added the toasted paneer to it and served with naan and some salad. It goes well with rice and or regular chapatti as well.
Toasted Paneer Kale Masala is my family’s favorite and is cooked almost every week. I finally found a great way to feed kale to my family which gave me immense satisfaction and pleasure 🙂
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