Ingredients: 

• 1 spiced paneer, crumbled

• 1 egg

• A generous pinch of salt

• Any left over curry

Method: 

1. Mix the above together in a bowl and firmly squeeze the paneer to form mini golf-sized balls. Let the paneer balls chill in the fridge for a few minutes (doing this helps hold its shape while frying). In a pan, add enough oil to shallow fry these paneer balls. Once they are golden brown, remove from oil and set aside.

2. Using the same pan (after discarding excess oil) heat any leftover curry, let it simmer and season to taste. Add roughly torn kale as well as the fried paneer balls. Let it cook gently for 2-4 minutes. You want to allow the paneer balls to soak up some of the delicious gravy. Serve with rice.