Saag-Aloo-Paneer (Kale-Potato-Paneer Curry)
Preparation time: 7 mins
Cook Time: 45 mins
Total Time: 52 mins
Servings: 4 people
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.
- 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.
- 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)
High Pitta – omit garlic and hing.
High Kapha/Pitta – use as little salt as possible.