Saag Aloo Stamppot with Tadka and Paneer

Method

1. Peel the potatoes, cut into large chunks and put them in a 20 cm pot with salt and just enough water to cover. Bring to a boil over high heat for 6 min.

   Add in this stepPotatoes (floury) 450 gSalt ¾ tsp

   high heat

2. Pile the chopped kale on top of the potatoes, cover and cook over medium-low heat for 20 min. The kale cooks in the steam; it is ready when the potatoes break easily with a fork.

   Add in this stepKale (tough stems removed) 200 g

   medium-low heat

3. Meanwhile, cut the paneer into 2 cm cubes. Heat 1 tsp ghee in a 24 cm pan over medium-high heat and fry the paneer for 5 min, turning, until golden on several sides. Sprinkle with a pinch of garam masala and set aside.

   Add in this stepPaneer (or halloumi) 120 gGhee (or butter) 6 gGaram masala ⅛ tsp

   medium-high heat

4. Add the rest of the ghee to the same pan, heat over medium heat and add the mustard seeds. When they start to pop, add the cumin for 30 seconds, then the garlic, ginger and sliced chilli and fry until the garlic edges turn light golden. Stir in the turmeric for just 10 seconds and turn off the heat. This takes 2 min in all; spices burn fast, so stay at the pan.

   Add in this stepGhee (or butter) 24 gMustard seeds (brown or yellow) ½ tspCumin seeds ¾ tspGarlic (thinly sliced, cloves) 2Grated ginger 1 tspGreen chilli ½Ground turmeric ¼ tsp

   medium heat

5. Drain the potato pot, add the warm milk and roughly mash the potatoes and kale together. Stir in two-thirds of the tadka, the remaining garam masala and the lemon juice, then taste and season with salt.

   Add in this stepMilk (warmed) 70 mlLemon juice 1 tbspGaram masala 0.4 tsp

6. Pile onto plates, make a hollow in the centre and pour in the rest of the tadka. Top with the paneer and coriander and serve straight away.

   Add in this stepFresh coriander to taste