North Indian Punjabi Saag Paneer
Ingredients
- 8 ounces fresh spinach
- 12 ounces fresh rapini, also called broccoli rabe
- 15 ounces frozen collard greens
- 1 (16-ounce) can Sarson ka Saag
- 4 tablespoons toasted chickpea flour
- 4 tablespoons oil
- 2 dry red chiles
- 2 teaspoons cumin seeds
- 1 cup finely diced onions
- 1 jalapeno, seeds and ribs removed, minced
- 1 cup finely chopped fresh ginger
- 2 tablespoons chopped garlic
- ½ teaspoon paprika
- ½ teaspoon Kashmiri red chili powder
- ¾ teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 tablespoon Knorr Caldo de Tomate bouillon or salt to taste
- 1 cup freshly pureed tomatoes
- 1 (28-ounce) block fresh paneer, such as Haldiram’s, cut into ½-inch cubes
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