PANEER, TOMATO AND KALE SAAG

“For years I was in kale purgatory. I wanted to love it but I just couldn’t. Each bite tasted like hedgerow: stubborn and spiky. But as voices around the world mounted in support of kale, so did my desire to find a way to make the unlovable lovable. It took much experimentation, but finally the result is this. It’s a recipe for four people, but I could easily eat the whole thing myself. It stands up as a ‘saag’ by itself, but is all the better for some fried paneer.”

You’ll need a food processor for this curry.

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 1 hour

kale 500 g, ribs discarded, leaves roughly chopped canola oil 4T paneer 450 g, cut into 2 cm cubes onions 2, finely chopped ginger 1 x 2 cm piece, peeled and grated garlic 4 cloves, crushed