Preparation

• Blanch the greens: Start by filling a large bowl with ice water. Next, pour 4 quarts of water into a large pot and bring it to a rolling boil over high heat. Add 1 tablespoon salt. Using tongs, place the greens into the salted water and return the water to a boil. Cook the greens 1 to 2 minutes, until they are bright green and tender to the bite. Drain the greens in a colander, then use kitchen tongs to plunge the greens into the ice water to stop the cooking. When the greens are chilled, drain them in the colander again, squeezing out as much water as possible. Purée the greens using a food processor or an immersion blender. Set aside.
• Unwrap the vegan paneer and sprinkle ¼ teaspoon salt over it. Cut the paneer into bite-size cubes.
• Heat the canola oil in a medium heavy-bottom skillet over medium-high heat. Working in batches if necessary, carefully lower the paneer pieces into the oil and fry 5 minutes, turning the pieces until all sides are golden brown. Remove the paneer pieces and blot dry with a paper towel. Set aside.
• Pour off all but 2 tablespoons of the oil in the pan. Heat the oil over medium-high heat. Add the cumin seeds and brown until they are fragrant, about 1 minute.
• Add the onion and pepper, sauteing until soft and lightly browned, about 5 minutes. Add the garlic, ginger, coriander and turmeric. Stir until fragrant, about 30 seconds. Reduce heat to simmer. Add the puréed greens, coconut milk and fried paneer pieces, cooking until heated through. (If it becomes too dry, add a splash of water.) Stir in the garam masala. Taste and adjust seasonings. Serve hot with naan or rice.