I have been making saag paneer with kale instead of spinach and it is so, so good! It seems like the kale is juicier and soaks up the flavors amazingly. I use a couple Tbsp. cream if I have it around--I have had trouble with yogurt breaking when I've used it in the past. Next time I will follow your advice and take it off the heat for a while before adding the yogurt, I should have thought of that myself. :)
Saag doesn't have to be all spinach, cream and cheese! Try it with collard greens, kale and yogurt for an equally traditional but much lighter version.
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