Curried Kale and Panir
2 cups cubed panir
1 1/2 large bunches of kale (lacinato or red russian are best)
2 tablespoons olive oil
1/2 cup raw cashews
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
Add oil to pan and turn on medium heat. When pan is hot, add spices and salt stir for a few seconds, until spices are well mixed.
Add panir, stir and turn until all sides are well coated.
When panir is browned on bottom, turn with tongs, and add cashews. When second side is browned, turn again and add kale. Put lid on pan. After a couple of minutes, when kale has wilted enough, turn so that kale is all coated with oil and spice mixture. Replace lid and cook kale until tender. Serve immediately with basmati rice.