BEET GREEN PANEER
Meloy demonstrated this recipe in the spring when green garlic and beet greens were in season and widely available. To make this dish in the fall, we substituted a small bunch of green onions and a clove of garlic for the green garlic and used a mix of chard and kale for the beet greens.
2 teaspoons turmeric 1 teaspoon cayenne 1 teaspoon kosher salt 5 tablespoons plus 1 tablespoon vegetable oil, divided
12 ounces paneer, cut into
1-inch cubes
2 leeks, dark leaves and root end removed, rinsed and chopped 4 stems green garlic,
finely chopped
1 1-inch piece ginger, peeled and minced (about 1 tablespoon) 2 large dried chiles, finely
chopped, or 1 teaspoon dried red chili flakes, or to taste
2 teaspoons ground
coriander
1 teaspoon ground cumin 1/2 teaspoon garam
masala
1 pound beet greens, (or other hearty greens), chopped
1/2 cup water, plus more as needed
In a large bowl, stir together the turmeric, cayenne, salt and 5 tablespoons oil. Carefully drop ina few cub es of pane er and gently turn to coat all sides. Take care not to break the cubes. Move the cubes to a plate and continue until all arecoated.
Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. Do not crowd the pan. Turn paneer until it browns on two sides, about 2 minutes per side, then remove cubes from pan and set aside. Continue until all paneer is browned.
Add the remaining 1 tablespoon oil to the pan. Add the leeks, garlic, ginger and dried chile. Sauté the mixture until it’s evenly toffee-colored, about 15 minutes. If you feel like the mixture is drying out and at risk of burning, add a few of tablespoons of water. Add the coriander, cumin and garam masala. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cooks out, about 1 minute. Add the beet greens and stir well. Add water and a little salt, stir, and cook about 5 minutes uncovered. When ready to serve, add paneer and toss gently. Serves: 6
Per serving: 335 calories (percent of calories from fat, 56), 13 grams protein, 25 grams carbohydrates, 4 grams fiber, 21 grams fat (8 grams saturated), 44 milligrams cholesterol, 711 milligrams sodium. — Adapted from a recipe by Zach Meloy of Better Half.