Paneer, tomato and kale saag from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 124) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • caillahess on December 21, 2025

    I thought this was delicious. Super easy, will definitely make again.

  • et12 on May 27, 2024

    I hoped to enjoy this more than I did. Nothing wrong with it really just that I felt the flavours didn’t meld together so well.

  • erin3107 on February 14, 2023

    This one was ok but I wasn't a huge fan of the texture. My friend really like it who shared it with me though

  • ksg518 on May 04, 2022

    Good although not a "wow" dish. But still a likely repeat given how much kale my CSA gives me from time to time. Oddly, my book calls for agave, not brown rice syrup. I thought it was a tad too sweet and would cut back on the agave next time.

  • Astrid5555 on April 13, 2022

    Delicious, even my teenagers enjoyed this curry. Very tasty, used Swiss chard instead of kale.

  • Apollonia on August 23, 2021

    This is decent, but we apparently liked it less than others. It was a bit under-spiced (maybe a fault of my spices!) and my family wasn't too keen on the kale.

  • potatooryam on December 29, 2020

    So good. I was a little worried that it would be too sweet right after I added the rice syrup, but the flavors combined really nicely once it had cooked for a bit.

  • Florafauna on September 16, 2020

    Very tasty, a keeper! We will have this whenever we have a glut of kale (veg box - autumn, most weeks!) We used chickpeas instead of paneer to make it vegan. Maple syrup substitute for the rice syrup. It went very well with the green chilli and mustard pickle in her fresh India book page 236!

  • lilham on July 06, 2020

    This is delicious. I substituted granulated sugar for the brown rice syrup. I love how it uses kale instead of the normal spinach. This will be in our regular rotation for curry night.

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