Iron-Rich Taro Leaf Curry with Paneer

Instructions

1. Remove outer skin of taro stems and wash well.
2. Roll leaves into small bundles and chop stems small.
3. Pressure cook the chopped taro leaves and stems with salt and a little oil for 9–10 minutes.
4. Shallow fry the paneer cubes until golden and set aside.
5. In the same oil used for paneer, sauté chopped garlic, then chili flakes, followed by finely chopped onion.
6. Add finely chopped tomato, salt, turmeric, and cumin-coriander powder. Cook until the mixture becomes mushy and forms a gravy.
7. Mash or blend the pressure-cooked taro greens and add them to the tomato-onion gravy.
8. Simmer the curry for 2–3 minutes. Be careful not to overcook, or it may lose its vibrant color.
9. Add the shallow-fried paneer to the curry and serve immediately with rice or flatbread.