Fast Curries
Today we make the greatest kale recipe you’ve never had… Kashmiri Haak Paneer – Instant Pot Kale Paneer Curry.
Not everyone likes kale. I am telling you, if you have never tried kale, dislike kale or are looking for a new recipe to add to your collection, this is it. This recipe is simple, uses a few ingredients and creates an awesome side dish.
What do I need to make this Kashmiri Haak Paneer – Instant Pot Kale Paneer Curry recipe?
You’ll only need a few simple ingredients to make this Kashmiri Haak Paneer – Instant Pot Kale Paneer Curry. The exact measurements are included in the recipe card below. But here’s an overview of what you’ll need:
Lacinato kale, paneer, asafoetida, whole dried chili pepper, cloves, Kashmiri chili powder, ground turmeric, salt, ground fennel, ground ginger, serrano pepper, baking soda (optional), and Kashmiri tikka masala.
Also, chop each kale leaf coarsely to large 6 to 7-inch pieces each. You can get rid of the large stems. Secondly, rinse the kale well in a colander filled with water a couple of times. Drain all the excess water.
What kind of paneer do I use for this recipe?
For this recipe, I used Haldiram brand of paneer. After, trying a variety of paneer types I have zeroed in on this one. It is super soft, moist and without preservatives. It is tender like the paneer you find in India. It can be found in the frozen section, in the deep freezer in Indian grocery stores. You can thaw it by keeping it in the refrigerator overnight. You can also microwave it on high for 5 minutes if in a time bind. We will use half a pack of paneer, so just 6.4 oz or 180 grams. The paneer needs to be chopped into 2-inch by 2-inch cubes. For half the pack of paneer, I had about 9 pieces of paneer.
How do I make Kashmiri Haak Paneer – Instant Pot Kale Paneer Curry?
Firstly, select sauté on the instant pot and adjust to normal. Secondly, add oil to the pot. Thirdly, when the oil is hot, add in chopped paneer pieces to the pot and let them sauté for 3 minutes until they are slightly golden. Keep turning them every minute to make sure they don’t stick to the pot.
Then, after the paneer is golden, add in cloves, whole red chili pepper and asafoetida.
After 30 seconds, add in Kashmiri chili powder and ¼ cup water. Stir the chili powder and water well to prevent the chili from burning. Make sure not to break the paneer.
Further, in 30 seconds, add in ground turmeric, salt, ground fennel, ground cumin, ground ginger and stir well. Next add in 1 cup water and baking soda. Stir well. Baking soda is added to maintain the haak color as bright and green. This step is totally optional but recommended. Then add the haak and mix well. Make sure the haak is submerged in the water. Add in the whole serrano pepper at this point.
Further, close the lid of the Instant Pot and select manual/high pressure for 3 minutes. When done quick pressure release. Releasing pressure immediately is key to keep the haak green. Then, open the lid and add a pinch of Kashmiri tikki masala (optional). Stir well. It needs to be soupy. Finally, transfer into a serving bowl right away. Serve hot over steamed rice.
If you check out my recipe category for Kashmiri recipes, you will see that I’ve written a lot of Kashmiri recipes.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Kashmiri Haak Paneer – Instant Pot Kale Paneer Curry
Equipment
- Electric Pressure Cooker
Ingredients
- 1 Lacinato kale bunch (4.5 cups chopped)
- 180 grams paneer (1/2 pack of 12.8 oz Haldiram paneer) (6.4 oz)
- 4 tbsp oil of choice
- 3 whole cloves (laung)
- 1 whole dried red chili pepper
- 1/2 tsp asafoetida (heeng)
- 1 tsp kashmiri chili powder
- 1 and 1/4 cup water (divided)
- 1/2 tsp ground turmeric (haldi)
- 3/4 tsp salt
- 1/2 tsp ground fennel (saunf powder)
- 1/2 tsp ground cumin (jeera powder)
- 1/2 tsp ground ginger (sonth)
- 1/2 tsp baking soda (optional) (helps maintain the green color)
- 1 serrano pepper, small, whole (hari mirch)
- 1/2 tsp kashmiri tikki masala (optional)
Instructions
Prep
- Chop each kale leaf coarsely to large 6 to 7 inch pieces each. Next, rinse the kale well in a colander filled with water a couple of times. Drain all the excess water.
- The paneer needs to be chopped into 2-inch by 2-inch cubes. For half the pack of paneer, I had about 9 pieces of paneer.
Cook
- Select sauté on the instant pot and adjust to normal. Add oil to the pot.
- When the oil is hot, add in chopped paneer pieces to the pot and let them sauté for 3 minutes until they are slightly golden. Keep turning them every minute to make sure they don’t stick to the pot.
- After the paneer is golden, add in cloves, whole red chili pepper and asafoetida.
- After 30 seconds, add in Kashmiri chili powder and ¼ cup water. Stir the chili powder and water well to prevent the chili from burning. Make sure not to break the paneer.
- Further, in 30 seconds, add in ground turmeric, salt, ground fennel, ground cumin, ground ginger and stir well. Next add in 1 cup water and baking soda. Stir well. Then add the haak and mix well. Make sure the haak is submerged in the water. Add in the whole serrano pepper at this point.
- Further, close the lid and select manual/high pressure for 3 minutes. When done quick pressure release. Releasing pressure immediately is key to keep the haak green.
- Open the lid and add Kashmiri tikki masala (optional). Stir well. It needs to have a little gravy. Finally, transfer into a serving bowl right away. Serve hot over steamed rice.
Notes
- This recipe can also be made with collard greens. Traditionally Kashmiri haak is similar to collard greens, however, I attempted this with Kale and absolutely loved the texture. You can choose to use either.
