A north Indian favourite is given a healthy boost by the trendy superfood kale
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 339 |
| Fat | 11.5g |
| Saturates | 2.6g |
| Protein | 22.4g |
| Carbs | 25.2g |
| Sugars | 6.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
In a slow cooker or large saucepan, heat the olive oil and sauté the onion, ginger, garlic and chillies for 2-3 minutes until softened. Add the spices and sauté for a further 3 minutes, then add the kale. Cook over a low heat for 20 minutes.
2
For a smooth sauce, place the sauce in a blender and blitz. Return to the pot.
3
Add the broccoli and cook for 5 minutes. Stir in the yoghurt.
4
In a large cast-iron pan, heat the olive oil or ghee. Pan fry the paneer for 2-3 minutes per side until golden brown. Set aside.
5
Serve the warm kale sauce with the crispy paneer. Pair it with rice or naan bread to serve.
