Spicy Paneer with Kale

Ingredients

• Paneer 1 x 250g block
• Kale 1 x 200g bunch, tough stems removed, leaves roughly chopped
• Vegetable oil 2 tbsp
• Garlic 2 cloves, minced
• Ginger 1 tsp, grated
• Red chilli flakes 1/2 tsp (or to taste)
• Soy sauce 3 tbsp
• Rice vinegar 1 tbsp
• Sesame oil 1 tsp
• Spring onions 2, sliced, for garnish
• Cooked rice For serving

Method

1. Cut the paneer into 2cm cubes. Pat them dry with kitchen paper.
2. Heat 1 tbsp of vegetable oil in a large frying pan or wok over a medium-high heat. Add the paneer cubes and fry for 5-7 minutes, turning occasionally, until golden brown and slightly crisp on all sides. Remove from the pan and set aside.
3. Add the remaining 1 tbsp of vegetable oil to the same pan. Add the minced garlic, grated ginger, and chilli flakes. Stir-fry for about 30 seconds until fragrant.
4. Add the chopped kale to the pan. Stir-fry for 2-3 minutes until it starts to wilt.
5. In a small bowl, whisk together the soy sauce and rice vinegar. Pour this sauce into the pan with the kale.
6. Return the fried paneer to the pan. Add the sesame oil and toss everything together to coat. Cook for another 1-2 minutes until the sauce has slightly thickened and the kale is tender but still vibrant.
7. Serve immediately, garnished with sliced spring onions, alongside cooked rice.