Ingredients:

1. Paneer/ cottage cheese 4-5 oz. (cut into small cubes)
2. Baby kale leaves- 5 oz
3. Baby spinach leaves- 3 oz
4. Tomatoes, halved – 2 medium or 3 small
5. Onion, chopped – 1 small
6. Ginger- 1 inch piece
7. Thai green chillies- 1 or 2 (depending on spice tolerance)
8. Cooking oil- 2 tbsp. (divided)
9. Salt- to taste
10. Water- 1/4 cup

Spices:

1. Coriander powder- 1/2 tbsp
2. Cumin- 1 tsp.
3. Paprika/ red chilly powder- 1 tsp.
4. Turmeric powder 1/2 tsp.

Method:

1. Add a tbsp. of cooking oil to a pan (or instant pot inner container) then add cumin seeds, chopped onion and green chillies. Saute till onion turns golden in color. (saute mode in Instant pot)
2. Add halved tomatoes, ginger, washed kale and spinach leaves and a quarter cup of water.
3. Close the pot with a lid and cook on medium flame till leaves wilt and tomatoes are soft. (Instant pot method: pressure cook on manual mode for 4 min)
4. Meanwhile, in a separate pan, add a tbsp.of oil and saute the paneer pieces on a low flame till they turn a golden brown color. I add a little salt and paprika powder to this to make sure the cottage cheese absorbs the salt and also has some spice.
5. Optional step: carefully remove the peel of cooked tomatoes to get a smooth texture of gravy.
6. Allow the mixture to cool for 5 minutes and blend using a regular blender or an immersion blender.
7. Add salt to the smoothly blended green-colored gravy.
8. Add the sauteed paneer to the gravy and your dish is ready!
9. Serve warm with rice/ naan/ any Indian flatbread