Saag Paneer children love

I cook this at the preschool I work for ALL the time. The first time I made it, the children loved it waaaaaay more than I thought they would! Usually they will gobble up quinoa and rice, so sometimes I will make an experimental curry or other sauce to go with it, and if they don't like it, at least they will have rice or quinoa, and fruit and salad. They really enjoyed this one, although some more stubborn ones will have to be cajoled into taking a bite for quite some time. 

Mild Saag Paneer with various variations

3 bunches of kale (I often use spinach, chard, other greens, or a combo!)

2 medium onions, chopped

6 cloves garlic, minced

¼- ½ cup chopped chiles, hot or mild, depending on your preferences (I used mild for kids)

1 inch of ginger, minced (optional)

2-3 teaspoons curry powder

1 teaspoon garam masala

¾ cup minced fresh or canned tomatoes

1-2 cans coconut milk

soy sauce or salt to taste

½ cup mild white cheddar or other cheese (cheese curds work we;;), cut into small cubes

some rice or quinoa that you should be cooking while you make your sauce

There are a variety of ways to do this but basically you must saute your aromatics, cook down your kale somehow, puree all or some of your kale, and simmer the sauce with coconut milk for about 15 additional minutes. How exactly to do this is up to the cook.

I sauteed my onions for about 5 minutes or longer because I like to really cook them down for the kids (often getting some caramelized if I have time) before adding the peppers, garlic, ginger and spices. You could also puree the ginger and garlic and ½ the peppers into a paste and add after you cook down the onions. Stir for about a minute, and add the tomatoes for about 5 more minutes.

I often cook my greens with a TB of oil in a separate saucepan with a lid, stirring occasionally, while the onions cook, but you can also add them right to the onion mix at this point to cook down with everything.

Now add some coconut milk to help puree and whir the greens around in a blender or food processor or magic bullet contraption until it gets to be nice and smooth.  

Add back to the pan, and stir everything, adding one whole can of coconut milk. Stir well, bring to a simmer and taste. If it needs another can of coconut milk, add another can, for God’s sake. Simmer on low, stirring occasionally for 15 more minutes.

My at home version contained half spinach and half rainbow chard and I used turmeric, fenugreek, coriander, cumin, black mustard seeds and just a bit of garam masala instead of the blends.

I also used waaay more ginger, hot chiles, and garlic. Cilantro might also be a nice addition, and this is absolutely delicious with some nice, homemade achar.

*add tofu, paneer, chickpeas, or potato cubes if you want to do it vegan style as saag aloo or saag chana