Kale Palak Paneer

Kale Palak Paneer
An Indian classic given an iron-filled twist by substituting spinach for kale and cavolo nero
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 3-4
Kale Palak Paneer


  • 225g paneer - chopped into cubes
  • 200g kale - roughly chopped
  • 200g cavolo nero - roughly chopped
  • 1 onion - finely chopped
  • 5-6 cloves garlic, finely chopped/minced
  • 4cm ginger - minced
  • 1tsp cumin seeds
  • 1tsp turmeric
  • 1tsp ground cumin
  • 1tsp ground coriander seeds
  • 5 black cardamom
  • 1 cinnamon stick
  • 2tbsp olive oil
  • 1/2 cup water (around 125ml)

How to make

  1. Lightly toss the paneer in 1tbsp of olive oil, and fry in a pan for a few minutes, then set aside
  2. Over a medium heat, add the rest of the olive oil and cook the onion until softened and starting to brown
  3. Add in the cumin seeds, cinnamon stick, black cardamom, garlic and ginger and cook, stirring constantly for 3-4 mins
  4. Then add the kale, cavolo nero and half a cup of water along with the rest of the spices, turn the heat down and cook until the vegetables are soft. This takes around 10 mins
  5. Using a stick blender, puree the mixture until smooth. Add a little water if it looks too thick
  6. Add in the paneer and leave the mixture to cook over a low heat for 10-15 minutes before serving

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