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

  • coconut milk
  • ground coriander
  • ground cumin
  • garlic
  • fresh ginger
  • kale
  • onions
  • turmeric
  • paneer
  • brown rice syrup
  • green finger chillies
  • tinned chopped tomatoes

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

  • 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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