Sea beet paneer

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
Published: July 5th, 2021 at 5:46 pm
  • Easy
  • Serves 2 to 3

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.


  • Oil for frying
  • 1 White onion, finely chopped
  • 1tsp Grated ginger
  • 3 Garlic cloves, finely chopped
  • 1 Green chilli, finely chopped
  • 1tbsp Coriander powder
  • 1tsp Cumin
  • ½tsp Cinnamon
  • ½tsp Turmeric
  • 250g Young sea beet leaves 
  • 250g Block of paneer 
  • A pinch of salt


  • 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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