Palak Paneer (cheese) or Aloo Palak (potato)
Article: Greta Nielsen (Canberra Organic – Spring 2022). Photo: Canstock (paulbrighton)
If you are looking for a great way to use silverbeet, go no further than the Indian style Palak Paneer (using cheese) or Aloo Palak (using potato). I used potato recently because I had a great crop!
- 1 x bunch silverbeet (sliced)
- 2 tomatoes (sliced)
- 2 cloves garlic
- 1 tsp black mustard seeds
- 1/2 tsp turmeric
- 1 tsp coriander seeds (ground)
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp cloves
- 1/2 dried chilli or 1 small fresh chilli (sliced)
- 1 inch ginger (finely sliced)
- 1 tbsp cream or coconut cream (optional)
- Olive oil
For Palak Paneer: 1 x block of tofu or palak (Indian cottage cheese) (cubed)
For Aloo Palak: 3–4 medium potatoes (cubed)
- (If making Palak Paneer) Chop the block of tofu or palak into small cubes. Pan fry and set aside. Continue at step 3.
- (If making Aloo Palak) Chop the potatoes into small cubes and steam until soft, drain and set aside. Continue at step 3.
- (For both recipes) Wash the silverbeet and slice the leaves.
- Add olive oil and garlic into a large pan over medium heat. As they start to brown, add silverbeet until wilted and sliced tomatoes.
- In a frying pan, fry the black mustard seeds, turmeric, coriander seeds (ground), cumin, garam masala, cloves, dried or fresh chilli and ginger in oil until the flavours are release (don’t burn).
- Add the spices to the silverbeet mixture and blend until smooth (I use a stick blender).
- Add silverbeet mixture to the tofu, paneer or potatoes and salt to taste.
- To make a creamier consistency, add 1 tbsp of cream or coconut cream (optional).
Enjoy with rice or chapati.