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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.
emmy cooks's profile photoMichael Natkin's profile photo
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. :)
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