Kale Palek Paneer
Kale Palek Paneer

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This Recipe

  • Skill Level: Beginner
  • Serves: 2
  • Start to Finish: less than 1 hour

Nutrition Facts

Amount per serving:
Total Calories: 472
  • 179mg Sodium
  • 30g Carbs
  • 8g Fiber
  • 31g Fat
  • 8.5g Saturated Fat
  • 27g Protein
  • 521mg Calcium
  • 7mg Iron


  • 1/2 pound extra-firm tofu, sliced lengthwise into 4 blocks
  • 1 inch fresh ginger root, sliced
  • 4 cloves garlic
  • 1 1/2 tablespoons olive oil
  • 1 onion, chopped
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 4 cups baby spinach, chopped
  • 4 cups kale, chopped
  • 1/2 cup Greek yogurt
  • 1/2 cup milk



1. Sandwich tofu between paper towels and two cutting boards, and place a heavy object on top of the top cutting board. Let tofu sit for 30 minutes or until all water is drained. Heat a nonstick skillet over medium-high heat and cook tofu 8 minutes until crispy. Remove tofu from pan and allow to rest.
2. In a food processor, blend ginger and garlic with 1/2 tablespoon olive oil until pureed. In the pan, heat remaining 1/2 tablespoon olive oil over medium-high heat. Add onions and cook 5 minutes until translucent. Add ginger-garlic paste and combine well. Add spices and combine again. Add kale and spinach and allow to cook 5 to 8 minutes until wilted. Add yogurt and milk and stir to combine. Pour mixture into a glass bowl and puree using an immersion blender (or allow mixture to cool and puree in a food processor or blender) for 1 to 2 minutes until mixture is more creamy than chunky.  Place mixture back into the pan and stir vigorously until well combined and creamy. Add tofu and cook to preferred temperature.

Recipe by HithaOnTheGo.com



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