Kale Saag Paneer - Untested

https://www.cookrepublic.com/kale-paneer/

500 g chopped kale

2 large onions, coarsely chopped

4 garlic cloves, smashed

1" knob of ginger, coarsely chopped

1 small green chili, chopped

1 cup water

1 Tbsp ghee, butter or oil

1 tsp cumin seeds

1 bay leaf

1 Tbsp ground cumin

½ tsp garam masala

¼ tsp red chilli powder

2 ½ tsps salt 

¼ cup heavy cream

500 g paneer, cubed

knob of butter and herbs, to serve

1. Steam the kale for approximately 8 minutes. Remove from heat and set aside to cool.
2. Prepare the onion, garlic, ginger and chili. Put these spices and the kale in a blender with the water and process until perfectly smooth. Set aside.
3. Heat the ghee in a sauté pan on medium. Add the cumin seeds and bay leaf. Fry for a few seconds until starting to sizzle and pop. 
4. Add the kale purée to the hot pan and reduce heat to low. Cook gently while occasionally stirring for approximately 10 minutes. 
5. Add ground cumin, garam masala, chilli powder and salt. Mix well and cook for another 10 minutes. If the sauce starts to feel a bit dry, add a ¼ cup water to loosen it. 
6. Add cream and paneer. Mix well. Cook for a further 3-4 minutes until cream is well incorporated and warmed through. Remove from heat.
7. Garnish with herbs. Serve hot with a knob of butter