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Coconut kale paneer

Coconut kale paneer

This riff on the north Indian dish uses cavolo nero (black kale) instead of spinach. 

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 2 x 200g packs cavolo nero, stalks removed, leaves roughly chopped
  • 226g Pakeeza Authentic Paneer, cut into 1.5cm cubes
  • 2 tsp Cooks’ Ingredients Gunpowder Spice
  • 1 tbsp vegetable or sunflower oil
  • 150g Cooks’ Ingredients Frozen Chopped Shallots
  • 45g Cooks’ Ingredients Frozen Chopped Ginger
  • 4 clove/s garlic, grated
  • 400ml can Essential Reduced Fat Coconut Milk
  • 2 x 250g pouches cooked basmati rice


  1. Bring a large pan of salted water to the boil and cook the cavolo nero for 5 minutes until tender but still vibrant. Drain and cool under cold running water. Meanwhile, on a plate, toss the paneer in ½ tsp gunpowder spice. Put ½ tbsp oil in a large frying pan over a medium-high heat; fry the coated paneer for 5 minutes, turning occasionally, until golden. Transfer back to the plate and set aside.

  2. Drizzle the remaining ½ tbsp oil into the pan, then fry the shallots, ginger, garlic and remaining 1½ tsp gunpowder spice over a medium heat for about 5 minutes until softened (add a splash of water if sticking). Meanwhile, finely chop the cooled cavolo nero, then add to the pan along with the coconut milk; cook for 5 minutes. Stir through the paneer; season. Heat the rice according to pack instructions and serve alongside.


Typical values per serving when made using specific products in recipe


2,221kJ/ 532kcals



Saturated Fat












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