I love the idea of using garden greens that normally get tossed into the compost. Broccoli, Turnip, and beet greens are all edible and highly nutritious. Traditional palak paneer utilizes spinach and paneer cheese. It’s a dish from Northern India.
Ingredients
- 12 cups chopped greens such as broccoli, turnip, spinach, kale
- 2 cups water
- 2 tbs. unsalted butter or ghee
- 1 tsp. cumin
- 1 tsp. tumeric
- 1 tbs. garam masala
- 1-2 chilis minced
- 2-4 garlic cloves minced
- 1/2 inch ginger minced
- 1 small onion diced
- 1 medium tomato diced
- 16 oz firm tofu or paneer if available
- 2 tbs. vegetable oil
- salt to taste
- 1/2 cup cream
Instructions
- Blanch greens in boiling water and then cool in a cold water bath. Blend in food processor or blender.
- Heat butter or ghee in 12 inch flat bottomed pot. Toast cumin, garam masala and tumeric lightly.
- Add minced chilis, minced ginger, and minced garlic. Cook for 2 minutes and add diced onion.
- Saute onion until tender and add tomato until tomato breaks down.
- Add water and palak greens mixture and simmer for 10 minutes or until greens are tender and soft.
- Fry tofu or paneer in oil, flipping only once per side, 4 minutes per side on medium.
- Cube fried tofu or paneer and add to palak mixture along with cream.
- Serve with naan, rotis, or rice.
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We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.