Kale Paneer and Pindi Chana

Typically one would make palak paneer, that is, spinach. But we have an overabundance of kale. Pindi chana is a dish of chickpeas sauteed with spices. The (poorly shaped) samosa is topped with my mint chutney. I’ll put the samosa recipe in the next post.

Kale (or other greens) Paneer (serves 4):

  • 14 oz paneer, in cubes
  • 1 large bunch of kale, spinach, or mustard greens, roughly chopped
  • 8 thai chiles, or 4 serranos, chopped
  • 1 inch ginger, chopped
  • salt
  • 2 tbsp oil or ghee
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tomatoes, finely chopped

Put the greens, chiles, ginger, and some salt in a pan with a little water. Cover and cook on low until the greens are cooked. Puree and set aside. Heat the oil over medium heat, add the cumin and fenugreek and cook briefly until they sizzle. Add the garlic and onion. When translucent and fragrant, add the tomatoes. Cook until the liquid is gone, then add the paneer and fry briefly until the paneer is covered in the oil. Add the greens puree, let heat through. You can simmer it a little longer if too watery.

Pindi Chana (serves 4):

  • 2 cups dry chickpeas, soaked overnight
  • 4 pods black cardamom
  • 2 cinnamon sticks
  • 4 cloves
  • 1 inch ginger, smashed with a hammer or mortar and pestle
  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 1 tbsp chickpea flour (gram flour/besan)
  • 1 tsp ajwain seeds
  • 1 tbsp amchoor powder
  • 2 tsp chile powder
  • 1/2 tsp black salt
  • 2 tsp fenugreek seeds

Boil the chickpeas with the cardamom, cinnamon, cloves, and ginger. Turn down to low and cover, cook until done. Add salt near the end just as the beans are becoming tender. Drain when done. Heat the oil in a deep skillet or wok on medium. Add the cumin and fenugreek, fry until fragrant, but don’t let burn. Add the gram flour, and stir until golden. Add remaining seasonings and stir until fragrant. Add the chickpeas and stir well until coated in the wok contents. Serve with lime wedges if desired.

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About tandooritaco

This is a blog about food.
This entry was posted in cheese, legumes, pakistani and indian, vegetables, vegetarian. Bookmark the permalink.

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