Meghana Anand

Kale paneer curry is a simple, quick and nutritious recipe. It is great for busy weeknights too. Kale paneer curry can be cooked in place of palak paneer sometimes. Using kale instead of spinach gives a very different texture also. It can be consumed with Roti, rice, or parathas. One can go for fresh or frozen kale leaves. Well, its a amazing modern Indian vegetarian dish replacement of- palak paneer. Kale paneer curry recipe has basic ingrediants for its preparation.

Ingredients for kale paneer curry-

½ medium onion, sliced

4 cloves garlic

2 tsp grated fresh ginger, or half tsp dried

1 tsp cumin

One tsp ground coriander

Turmeric- 1 tsp

 Garam masala- 1 tbsp

Four Tbsp tomato paste, you can reduce to 2 Tbsp for a less tomatoey result

30 g (2 Tbsp) salted butter

200 g (7 oz) kale, chopped.

Coconut milk- 1 can

Plain unsweetened yogurt- 4 Tbsp

450 g (16 oz) paneer

1 lemon, juiced

 Salt and pepper, to taste

Optional Additions-

chopped green chili – 1 or chili powder one teaspoon

Method to cook kale paneer curry-

Some fresh chopped coriander, to add to blender and/or for topping

Firstly in a kadhai or pan heat a little oil and saute the onion until it becomes soft.

Then add the garlic and ginger and saute for a few minutes until everything is cooked.

Furthermore add butter to the existing pan then add all the spices, and cook until the butter gets melt, clearly.

Then add the tomato paste. Cook till the oil separates.

In addition, add little kale to it and continue adding kale in batches. Saute them.

The pan may get dry so add some coconut milk to it.

Moreover once the kale is all cooked add the coconut milk. Add salt and pepper to taste.

Therefore add the entire mixture to a blender and turn it into a puree that still has some texture.

Hence return to the pan.

Now heat oil to medium-high heat, then place the paneer in the pan. Fry them on both sides until golden brown in color.

Then add the paneer to the kale curry prepared. Turn off the flame.

Now squeeze the lemon juice into the curry, add yogurt, and mix it continuously. Once done then turn on the flame.

Finally serve hot and enjoy!

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Lauki Kofta with curry recipe consist bottled gourd kofta dipped in a flavourful tomato based gravy, this dish gives a nice colour also. It’s a delicious curry-based dish and can be easily served with roti, paratha or rice! . Lauki kofta with curry recipe is made from deep-fried grated bottle gourd with tomato & spices-based sauce.

Total ingrediants for kofta and gravy

Bottle Gourd – 300 gms ( 1 cup grated) 

Chickpea flour – 1 cup ( 100 gms) 

Tomatoes  – 3 ( 250 gms)

Green chili – one

Green coriander – 2 to 3 tbsp ( finely chopped ) 

Dry fenugreek leaves – 1 tsp 

Green chili – 01 (finely chopped)

1 tsp (paste) – Ginger

Cumin seeds – 1/4 tsp 

Asafoetida – 1/2 pinch 

Turmeric powder – half tsp 

Carom seeds – less than 1/4 tsp 

Red chili powder – 1/2 teaspoon

Coriander powder – 1.5 tsp 

Garam masala – 1/4 teaspoon

Oil – for frying and gravy

Serving 3 – 4 (9 koftas)

Method-

Take a grated bottle gourd and press out its juice. Keep juice aside, if want to use it in gravy (optional).

Then add 1 cup chickpea flour. Spices as per taste such as green chili, ginger paste, turmeric powder, coriander powder, red chili powder, carom seeds, green coriander & salt.

Further mix well. Then keep the dough aside to puff up.
 
Moreover heat oil in a kadhai, then put koftas to frying.

So flip and fry them, until golden brown from all sides.

Then take them out and add them to a tissue paper for soaking extra oil. After a few mins remove the tissue.

For gravy

Heat 2 tbsp oil in a Kadhai, and add 1/2 tsp cumin seeds to it. Then add asafoetida, 1/2 tsp ginger paste, 1 tsp coriander powder, and 1/4 tsp turmeric powder to it.

Slightly roast them.

Then take tomatoes & green chili and turn them into a paste. Furthermore, add it to the Kadhai. Add red chili powder. Stir well and roast until oil separates from it.

Therefore add dry fenugreek leaves and cook for few mins.

Add 2 cups water. Mix well.

Put ingredients such as salt, garam masala & green coriander.

Add leftover lauki juice (optional).

Cook for a few mins.  Add koftas to the gravy.

Cover and cook again for a few mins.

Finally serve hot & enjoy!

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