I had a bag of curly kale sitting next to the spinach I bought for palak paneer, and I did not want either one going limp in the crisper. The first time I tried an all-kale gravy, it came out grassy, with little threads that never quite blended smooth. The batch that actually made it to the table was half kale, half spinach.
That mix is this kale paneer curry. Same North Indian gravy as palak paneer, same ice bath, same cubes of paneer. The kale adds a nuttier bite and a little more body. The spinach keeps the puree silky and bright green, the way we like it at home.
If you have both greens in the fridge, this is the weeknight version I make now. Let’s cook it together.
What is kale paneer curry?
Palak is spinach. Paneer is fresh Indian cottage cheese: mild, firm enough to hold its shape in gravy, and a reliable protein for vegetarian dinners. Palak paneer is the classic. Kale paneer is the same idea with kale in the blender.
I don’t swap the spinach out completely. Equal parts destemmed kale and spinach give you a gravy that still looks and eats like palak paneer, with a slightly earthier finish. If you already cook our palak paneer, the steps will feel familiar. The extra work is destemming the kale and giving it one extra minute in the blanching pot.
It is also close to kale saag paneer. Saag means mixed greens, not only spinach, so a kale-spinach blend sits closer to saag than to a strict palak gravy.
Palak paneer vs saag paneer vs kale paneer
- Palak paneer: spinach only. The smoothest, brightest green.
- Saag paneer: mixed greens (spinach, mustard, sometimes bathua or fenugreek). Earthier, a little more bitter.
- Kale paneer curry: palak paneer method with kale in the mix. Heartier leaf, more fiber, still creamy if you keep spinach in the blender.
Use this recipe when you have kale to use up and still want that restaurant-style green gravy. Use palak paneer when you want the all-spinach original.
Why you’ll love this
- Half kale, half spinach: silk from the spinach, body from the kale
- Ready in about 40 minutes once the greens are blanched
- Naturally gluten-free, with paneer protein plus iron and folate from the greens
- Heat is easy to turn down for kids (skip the green chili)
- Leftovers pack well for lunch with rice or roti
- Skipping heavy cream keeps the green vivid. Cashew paste or a spoon of yogurt is enough body
How to keep kale from tasting bitter
Test note: Destem the kale completely. Blanch the kale alone for 1 minute, then add the spinach for 2 more minutes (kale 3 minutes total, spinach 2). Ice bath both. Squeeze hard before blending. The first all-kale batch I made still had fibrous threads in the puree. Splitting the greens and destemming fixed it. If a batch still tastes sharp, blanch the kale 30 seconds longer and finish with a squeeze of lemon, not more chili.
Curly kale and lacinato (cavolo nero, dinosaur kale) both work. Curly blends a little smoother. Lacinato stays slightly more textured. Frozen kale is fine if you thaw it, squeeze it dry, and skip the kale-only blanch. Still ice-bath the spinach.
Perfect for
- Weeknights when palak paneer is the plan but kale is what you have
- Lunchboxes with jeera rice
- A slightly more filling greens curry than spinach alone
- Using a Costco bag of kale before it yellows
Kale Paneer Curry (Half Kale, Half Spinach)
Equipment
- Heavy-bottomed pan or kadhai Indian wok
- Blender or immersion blender
- Large pot for blanching
- Bowl of ice water
Ingredients
For the greens
- 150 g destemmed kale curly or lacinato, roughly chopped
- 150 g fresh spinach thoroughly washed
- 1-2 green chilies to taste
- pinch salt for the blanching water
For the masala
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 medium onion roughly chopped
- 4-5 cloves garlic
- 1 inch fresh ginger
- 2 medium tomatoes roughly chopped
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon garam masala
- salt to taste
For the paneer
- 250 g paneer cut into 1-inch cubes
- 1 tablespoon oil or ghee for pan-frying
Optional
- 2 tablespoons cashew paste or 3 tablespoons whole-milk yogurt
- 1/2 teaspoon kasuri methi crushed
- 1 lemon wedge to finish
- fresh cream for garnish, optional
Instructions
Blanch the greens
- Bring a large pot of water to a rolling boil. Add a generous pinch of salt.
- Add the destemmed kale. Blanch for 1 minute.
- Add the spinach. Blanch both together for 2 more minutes. Kale should be a shade darker and no longer raw-tasting. Spinach should be just wilted.
- Drain and plunge into ice water for 2 minutes.
- Drain again. Squeeze out as much water as you can. Set aside.
Blend the greens
- Add the squeezed greens, green chili, and 2 to 3 tablespoons of fresh water to a blender.
- Blend until mostly smooth, with tiny green flecks left. You want body, not threads. If you still see kale ribs, destem more next time and blend 15 seconds longer.
Build the masala
- Heat oil or ghee in a heavy pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add onion. Cook 7 to 8 minutes, stirring, until golden and soft.
- Add ginger and garlic. Cook 1 to 2 minutes until the raw smell goes.
- Add tomatoes, turmeric, coriander powder, and cumin powder. Cook 5 to 6 minutes until the tomatoes break down and the oil starts to separate.
- Cool slightly, blend smooth, and return to the pan.
Bring it together
- Over medium-low heat, stir the green puree into the masala.
- Add cashew paste or yogurt if using. Simmer 4 to 5 minutes. Taste for salt. Keep the flame low so the color stays green.
- Meanwhile, pan-fry paneer cubes in a little ghee until golden on two sides, 1 to 2 minutes per side.
- Add paneer to the gravy. Simmer 2 to 3 minutes, just to warm through.
- Finish with garam masala and crushed kasuri methi. A squeeze of lemon if the kale still tastes sharp. Turn off the heat.
Notes
Tips for the best kale paneer
- Pan-fry the paneer. A light crust keeps the cubes from disappearing into the gravy. Skip the fry if you want the softer palak paneer texture.
- Keep the simmer gentle. High heat after the puree goes in turns the gravy khaki. Medium-low is enough.
- Cream vs cashew. Fresh cream mutes the green. Cashew paste or yogurt keeps it bright.
- Mistake I made: I once blended kale with the stems still on and spent dinner picking threads out of the gravy. Destem over the sink, then cook.
What to serve with kale paneer curry
The gravy is mild enough for roti, rice, or a full thali.
- Roti or phulka, the everyday pairing
- Jeera rice
- Methi thepla, the fenugreek bitterness sits well next to kale
- Cucumber raita if you want something cooling
If you want more greens in the same week, palak dal is the soupier, everyday cousin. Spinach khichdi is the one-pot rice-and-dal version.
FAQs
Q1. Can I use kale instead of spinach in palak paneer?
Yes. I like half kale and half spinach better than all kale. Full kale works if you destem well and blanch a minute longer. The gravy will be earthier and a little less silky.
Q2. Do I need to cook kale before blending?
Yes. Raw kale stays bitter and fibrous. A short blanch plus ice bath is enough. Don’t boil it until it is army green.
Q3. Can I make kale paneer vegan?
Swap paneer for firm tofu, pressed and cubed. Pan-fry until golden. Use oil instead of ghee, and cashew paste instead of yogurt, same approach as our vegan paneer curry.
Q4. Does kale paneer freeze well?
The gravy freezes well for about a month. Freeze without paneer. Paneer turns grainy after freezing. Add fresh cubes when you reheat.
Q5. Is kale paneer gluten-free?
Yes, the curry itself is gluten-free. Serve with rice or gluten-free roti. Check kasuri methi labels if you are sensitive to cross-contact.
Q6. Curly kale or lacinato?
Both. Curly kale blends smoother. Lacinato (cavolo nero) stays a bit more textured. Destem either one.
Ready to make it?
Once the kale is destemmed and both greens hit the ice bath, this kale paneer curry moves as fast as regular palak paneer. The split greens are the whole twist: silk from spinach, a little chew and nutrition from kale.
If you try it, tell me in the comments: did you go half and half, or did you push it all the way to kale?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
