Wash and cut two small bunches of silver beet, (or a big bunch) then steam the stalks for 10 minutes and the leaves for 5 minutes.
Measure the spices:
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp turmeric
1/3 tsp ground chili
Peel and roughly chop two shallots. In a heavy pot heat 2 tbsp of vegetable oil (or ghee) then add the shallots.
Stir and add the spices.
Stir to coat the shallots.
Add the silver beet and a little water, plus a pinch of salt, cover and simmer for 15 minutes.
Add a handful of chopped coriander and blend with an immersion blender.
In the meantime pan fry one block of paneer, cubed, with two tbsp of vegetable oil, a pinch of salt, coriander seeds and cumin seeds.
Add the hot paneer to the silverbeet curry.
Stir and keep warm while cooking the rice.
Use the same pot where you fried the paneer: keep the leftover cumin and coriander seeds, add a few chili flakes if you like and then the rice.
Add Basmti rice, rinsed a few times, and coat with the oily spices, then cover with water, a pinch of salt, and steam. Serve the hot rice with the silver beet Paneer.
Photos and Recipes by Alessandra Zecchini ©