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Sea beet paneer

  • Serves 2 to 3
  • Easy

Add some ocean greenery to your dishes this summer, with a fresh new addition to the outdoor menu with this easy sea beet paneer recipe.

Sea beet paneer/Getty Images

This wild relative of beetroot and spinach grows profusely around sand dunes and on sea cliffs and arguably has a far superior flavour to all of its descendants. Its glossy oval or spear-shaped leaves are best picked in spring and summer and are especially delicious wilted in butter in a frying pan right on the beach. Only pick leaves from areas where the plant is abundant and then only a few leaves per plant.

Sea chard or beet Beta vulgaris subsp. maritima growing on the coast/Credit: Getty Images
SSea chard or beet Beta vulgaris subsp. maritima growing on the coast/Credit: Getty Images

Sea beet can be used like spinach and its robust flavour and texture make it especially good in curries, such as this delectable sea beet paneer recipe.

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Ingredients

  • Oil For frying
  • White onion 1, Finely chopped
  • Grated ginger 1 tsp, Grated
  • Garlic 3 cloves, finely chopped
  • Green chilli 1, finely chopped
  • coriander powder 1 tbsp
  • Cumin 1 tsp
  • Cinnamon 1/2 tsp
  • Turmeric 1/2 tsp
  • young sea beet leaves  250g
  • block of paneer  250g block of paneer 
  • Sea salt pinch

Method

  • Step 1

    Cut paneer in 2cm square cubes and fry in oil until golden. Set aside.

  • Step 2

    Fry onion until soft and golden. Add ginger, chilli and garlic and fry briefly.

  • Step 3

    Add dry spices and fry for 30 seconds or so to release flavour.

  • Step 4

    Add cubes of paneer and coat with spices.

  • Step 5

    Wilt sea beet into pan and add a little bit of water or yoghurt and salt for consistency and seasoning.

  • Step 6

    Serve with rice or puris.

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