Sukuma Saag Paneer with Ugali

Method

1. Bring plenty of water to the boil in a 20 cm pot on high heat and blanch the stemmed collard leaves for 2 min, then cool them in iced water and squeeze dry. Finely chop half and blend the other half with the measured water into a coarse purée. Mixing chopped leaves and purée gives saag its soft yet textured feel.

   Add in this stepCollard greens (or kale), stems removed 400 gWater (for blending) 60 ml

   high heat

2. Heat some of the ghee in a 24 cm frying pan on medium-high heat and fry the paneer for 3 min, turning, until golden on all sides. Set aside. Watch it closely: paneer browns fast.

   Add in this stepPaneer, in 2 cm cubes 160 gGhee or butter 0.6 tbsp

   medium-high heat

3. Add the rest of the ghee to the same pan on medium heat, fry the cumin seeds for 30 seconds until fragrant, then add the onion, garlic, ginger and chilli; altogether cook for 6 min, until the onion is light brown.

   Add in this stepGhee or butter 1.4 tbspCumin seeds ¾ tspOnion, finely chopped 100 gGarlic cloves, chopped 3Fresh ginger, grated 10 gGreen chilli, chopped 1

   medium heat

4. Add the tomato, turmeric and salt and cook on medium-low heat for 4 min, until the tomato breaks down and a little ghee shines at the edges.

   Add in this stepTomato, chopped 1Ground turmeric ¼ tspSalt ¾ tsp

   medium-low heat

5. Add the greens purée and chopped greens and simmer on low heat for 5 min; add a splash of water if it gets too thick. Stir in the garam masala and cream, add the paneer, warm for 1 minute and turn off the heat.

   Add in this stepGaram masala ½ tspDouble (heavy) cream 2 tbsp

   low heat

6. Bring the ugali water to the boil in a heavy 18 cm pot on high heat for 4 min, turn down to medium heat, sprinkle in a third of the maize meal while stirring constantly to make a thin porridge, and let it bubble for 1 to 2 minutes.

   Add in this stepWater (for the ugali) 550 mlFine white maize meal 72 g

   high heat→medium heat

7. Turn down to medium-low heat and add the rest of the maize meal in additions, pressing and folding with a wooden spoon for 5 min until it forms one smooth mass. Cover and steam on low heat for 3 min, then turn it out onto a plate and serve with the sukuma saag paneer.

   Add in this stepFine white maize meal 168 g

   medium-low heat→low heat