1 bunch of chopped kale
3 tablespoons olive oil, divided
2 tablespoons butter, divided
1/2 medium onion, chopped
3 cloves garlic, chopped
1/2 inch piece of ginger, minced
1 small green chile, minced
1 teaspoon hot curry powder
1 teaspoon cumin
1 1/2 cups plain yogurt
400g fresh paneer
salt to taste
Heat a tablespoon of the olive oil in a large skillet over medium heat. Add the kale in bunches and saute until it wilts completely. Add a bit of water to help the wilting process if required. Set the kale aside. Add one tablespoon of the butter and another tablespoon of the oil to the skillet. When it’s hot, add the onion, ginger, garlic, and chiles. Saute until the onions are soft, then stir in the curry and cumin.
Add the cooked kale back to the pan and saute until the kale is heated through. Transfer the kale mixture to a food processor or blender, and stir in the yogurt. Blend until the mixture is as smooth as you prefer. Cut the paneer into 1cm cubes. Heat the remaining butter and oil in the skillet, and once it’s hot, add the paneer. Cook until the paneer is browned, turning occasionally. Once the paneer is gently browned and warm through, stir the kale mixture back into the skillet. Season to taste with salt.
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