Indian Kashmiri Haakh Paneer with Rice

Ingredients

• 8 oz paneer, cubed
• 10 cups kale or collard greens, thick stems removed
• 1 1/2 cups rice
• 4 tbsp mustard or neutral oil, divided
• 1/4 tsp asafoetida
• 3 to 4 dried red chilies
• 1 tsp ground fennel
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 3 cups water
• 1 green chili, slit
• 1 lemon, cut into wedges
• Salt

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Pat the paneer dry and fry it in 2 tablespoons of the oil over medium-high heat for 4 to 5 minutes, turning, until golden on several sides. Lift it out into a bowl of warm salted water, which keeps it soft rather than rubbery.
3. Heat the remaining oil in a wide pot until it just begins to smoke, then take it off the heat for a moment. Mustard oil must be heated to smoking once to lose its raw pungency.
4. Return the pot to medium heat, add the asafoetida and dried chilies, and let them sizzle for 20 seconds.
5. Add the water, the turmeric, fennel, ground ginger, green chili, and 1 1/2 teaspoons salt, and bring to a rolling boil.
6. Add the kale leaves whole or torn into large pieces, pushing them under the liquid, and boil uncovered over high heat for 15 to 20 minutes.
7. Keep it at a hard boil and leave it uncovered. Haakh is boiled fast in an open pot, which is what keeps the greens bright and the broth clear rather than muddy.
8. Add the drained paneer for the last 2 minutes, then serve the greens and their broth over the rice with lemon wedges.

Allergen note: Contains dairy and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.