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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