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  • Brittany Aldridge

Kale Saag Paneer-ish

Served with Honey and Turmeric Cauliflower Rice

This delicious dish is honestly a flavour bomb! Toasty cumin, salty and creamy feta, and lots and lots of kale (this is healthy right? no really it is!). Perfect for weeknight dinners, its vegetarian and a great way to get your greens in.

This is about as far away you can get from a traditional Saag Paneer I'll be the first to admit that! This recipe takes the basic principles of how the original is made, but makes a version that is quick, simple and makes use of everyday ingredients if you can't get your hands on paneer or particular spices.


  • ¼ cup of extra virgin olive oil (EVOO)

  • 25grams of salted butter

  • 1/2 cup of water

  • 1 teaspoon of ground coriander seeds

  • 1 cardamom pod, crushed

  • 1 large onion, chopped

  • 1 garlic clove, finely chopped

  • 2 teaspoons ground ginger

  • 1 large bunch of kale

  • 1 teaspoon chilli flakes

  • Juice of half a lemon, plus other half sliced for garnish

  • 1 tablespoon of salt (I use Maldon), or to taste

  • 1 packet or 200 grams of Danish Feta

  • 1 teaspoon cumin seeds

  • 1 teaspoon of cayenne pepper


  • In a 30 inch shallow cast iron pan, or large saucepan, heat butter and oil over medium heat. Once the butter is melted, add onion and cook until translucent around 7 minutes

  • Once onion is cooked and fragrant, add ground coriander, the cardamom pod, cumin, chilli, cayenne, ginger, and garlic. Once the garlic and cumin are slightly darkened, add the kale and 1/2 cup of water before putting the lid on the pan. The lid will help steam and wilt the kale quickly.

  • After about 1 minute, take the lid off and give it a good stir. Season with salt before letting cool for around 5 minutes.

  • Add kale mixture to a blender (I used a nutrininja, but a food processor would be ideal), and blend until a watery paste forms - you want the mixture to be the consistency of a thick sauce. Add the mixture back to the original pan.

  • On a low heat, add the juice of half the lemon. Then drop in feta, being careful not to break up the pieces up too much. Cook until feta is softened and creamy and warm around 5–7 minutes.

  • Remove from heat and serve over rice with a wedge of lemon. Enjoy!



  • 1 Cauliflower finely diced, or ready made cauliflower rice

  • 1 tablespoon of honey

  • 1 1/2 teaspoons of salt (I use Maldon)

  • 1 1/2 teaspoons of ground turmeric

  • 1 teaspoon of ground ginger

  • 1 tablespoon of unsalted butter

  • 1 tablespoon of extra virgin olive oil


  • Place cauliflower rice in a microwave proof dish and microwave for 3-4 minutes (from fresh). If frozen microwave for around 6 minutes.

  • In a medium saucepan, heat butter and oil over medium heat. Once the butter is melted, add turmeric and ginger and cook untill fragrant. Add cauliflower, and stirring occasionally cook for another 2 minutes.

  • Add honey (room temperature, runny honey is best here), and stir to incorporate, cook for another minute or so.

  • Serve in bowls with Kale Saag Paneer and a wedge of lemon.

Notes: I've served it here with Turmeric and Honey Cauliflower Rice, but this would also be fantastic with jasmine rice or naan bread. This recipe is adapted from Priya Krishna's Spinach and Feta Cooked Like Saag Paneer from her book Indian-ish. Please give it a read, its great!

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