Kale provides body and texture to this traditional dish, while Ricotta adds a creamy finale.
Preparation: 10 min
Cooking: 20 min
Servings: 4 servings
Ingredients
1 tbsp (15 mL) canola oil
1/2 lb (225 g) Canadian Paneer, cut into ½˝ (1 cm) cubes
2 tbsp (30 mL) butter
2 tbsp garlic, finely chopped
4 cups (1 L) tightly packed kale, stemmed and chopped
2 cups (500 mL) tightly packed spinach, stemmed and chopped
2 tbsp (30 mL) garam masala
Salt and freshly ground pepper
1/2 cup (125 mL) Canadian Ricotta
1/4 cup (60 mL) Canadian Feta, crumbled
Preparation
Heat oil in a skillet over medium-high heat.
Gently add Paneer and sauté until golden brown; set aside.
Meanwhile, in a large skillet over medium heat, melt butter and cook garlic until golden brown.
Add kale, spinach, garam masala, salt and pepper. Cook for 6–8 minutes or until vegetables soften. Let cool.
In a blender, purée half of kale and spinach mixture with Ricotta.
Transfer purée back into skillet with remaining mixture and add pan-fried Paneer.
Gently stir and cook for 3 minutes.
Sprinkle with Feta and serve.
Tips
If the mixture is too thick, add ¼ cup (60 mL) of water.
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