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!

Canstock (paulbrighton)


  • 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)


  1. (If making Palak Paneer) Chop the block of tofu or palak into small cubes. Pan fry and set aside. Continue at step 3.
  2. (If making Aloo Palak) Chop the potatoes into small cubes and steam until soft, drain and set aside. Continue at step 3.
  3. (For both recipes) Wash the silverbeet and slice the leaves.
  4. Add olive oil and garlic into a large pan over medium heat. As they start to brown, add silverbeet until wilted and sliced tomatoes.
  5. 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).
  6. Add the spices to the silverbeet mixture and blend until smooth (I use a stick blender).
  7. Add silverbeet mixture to the tofu, paneer or potatoes and salt to taste.
  8. To make a creamier consistency, add 1 tbsp of cream or coconut cream (optional).

Enjoy with rice or chapati.