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• 300g Xiao Bai Cai (baby bok choy), washed and cut into halves

• 30g dried anchovies (ikan bilis), rinsed and drained

• 3 shallots, thinly sliced

• 4 cloves garlic, thinly sliced

• 2–3 bird’s eye chillies, sliced (adjust to taste)

• 1 tbsp oyster sauce (optional for umami)

• 1 tsp soy sauce

• 1/2 tsp sugar

• 2 tbsp cooking oil

• 2 tbsp water or stock

• A pinch of salt, to taste

  🔥 Instructions:

  1. Prepare the anchovies:

     • In a wok or pan, heat 1 tbsp of oil over medium heat.

     • Fry the anchovies until golden brown and crispy.

     • Remove and set aside on a paper towel.

  2. Sauté aromatics:

     • In the same wok, add another 1 tbsp oil.

     • Add garlic, shallots, and bird’s eye chillies.

     • Stir-fry until fragrant and the shallots turn soft and slightly caramelized.

  3. Cook the vegetables:

     • Add Xiao Bai Cai to the wok.

     • Stir-fry for 1–2 minutes until it begins to wilt.

     • Add oyster sauce (if using), soy sauce, sugar, and a splash of water or stock.

     • Stir well and cover for 1–2 minutes to allow the greens to soften.

  4. Final touch:

     • Uncover, toss to mix everything well.

     • Taste and adjust salt if needed.

     • Turn off the heat and sprinkle the crispy anchovies on top.

  5. Serve hot, with steamed rice!

     🍽️ Tips:

     • You can add a drizzle of sesame oil at the end for extra aroma.

     • For a vegetarian version, omit anchovies and replace with fried shallots or tofu crisps.

🧾 Ingredients:

For the Green Base:

• 1 bunch of Kailan or Bok Choy (washed and blanched)

• 1 medium onion, chopped

• 3–4 cloves of garlic

• 1 inch ginger piece

• 2–3 green chilies (adjust to spice preference)

• 2–3 tbsp plain yogurt (adds creaminess and tang)

For the Curry:

• 200g paneer, cubed

• 1 tbsp oil or ghee

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1/2 tsp turmeric powder

• Salt to taste

• 1/4 cup water (to adjust consistency)

🥣 Instructions:

1. Blanch & Blend:

• Boil water with a pinch of salt.

• Add kailan/bok choy leaves for 1–2 minutes.

• Remove and immediately transfer to cold water to retain the green color.

• Blend the blanched leaves with onion, garlic, ginger, green chilies, and yogurt into a smooth paste.

2. Tempering (Tadka):

• Heat oil or ghee in a pan.

• Add mustard seeds and let them splutter.

• Add cumin seeds and let them sizzle.

• Add turmeric powder.

3. Cook the Base:

• Add the green puree into the pan.

• Cook on medium heat for 5–7 minutes until raw smell goes and oil starts separating slightly.

• Add salt and water as needed for your preferred consistency.

4. Add Paneer:

• Gently add the paneer cubes.

• Simmer for another 3–5 minutes until paneer is soft and infused with the sauce.

5. Garnish & Serve:

• Optional: Add a dash of cream or a dollop of butter.

• Serve hot with roti, naan, or basmati rice.

💡 Tips:

• You can lightly pan-fry the paneer before adding if you prefer firmer texture.

• Swap yogurt with cashew paste or coconut milk for a vegan version.

• Great way to use Asian greens with an Indian twist!