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Paneer with radish greens

Paneer with radish greens

Published on October 25, 2020 | In | By
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For some time now we have been unsuccessful at growing radish at the farm. For some reason or the other this particular root vegetable exhibits displeasure at putting down roots in our farm soil !

A few years ago a healthy harvest of radish with greens at my sister-in-law’s home resulted in me having the opportunity to cook these vibrant radish tops. Thankfully my family eats up all manner of greens so no stress there in experimenting with leafy produce.

The flavour of mullangi leaves or radish greens is incredible.It’s not earthy or herbaceous or bitter but rather a delicious savoury almost mild lemony flavour. To be on the safe side,we first cooked this with paneer substituting these native greens with the more popular palak and it was such a hit!

I think the plants may have whispered to the winds about my radish angst because last week we got an unexpectedly rich harvest of radishes at our farm. The farmers having listened to me go on and on about the deliciousness of the leaves decided to do me a big favour. Once the vegetable was harvested, the leaves were carefully cut to be handed over to me and the roots were divided among themselves and some sold at below market rate to the company employees.

I had to laugh ! Serves me right for sounding like an excited goat in search of green munchies. This recipe was again gobbled up with gusto and just had to be shared…story and all.

Do experiment with different kinds of native greens. They are truly delicious.

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Ingredients

  • Radish greens - 3 C chopped
  • Paneer-200 gms cubes
  • Tomato puree- 1 C (thick)
  • Cardamom-3
  • Onion-1 finely chopped
  • Green chillies-3 slit and deseeded
  • Red chilli powder-1 tsp or to taste
  • Turmeric powder-1/2 tsp
  • Black pepper powder-1/2 tsp
  • Salt to taste
  • Coriander leaves-2 Tbsp finely chopped
  • Ginger and garlic paste-3/4 tsp
  • Ghee or any native oil- 2 Tbsp
  • Garam masala powder -1/2 tsp
  • Cumin powder-1 tsp

Instructions

  1. Heat the ghee or oil in a deep wok and add the cardamom. Once it sizzles, add the chopped onion and allow it to sweat until it is translucent.
  2. Add the g&g paste and saute' for a few seconds. Add the green chillies and the paneer cubes and keep mixing until it turns slightly golden. Add the turmeric powder, red chilli powder, cumin powder and mix gently.
  3. Add the chopped greens and mix well. The greens will sweat out water and this will soften the paneer. Add salt and let cook until dry.
  4. Add the tomato puree and black pepper and let it cook for a few minutes until the raw smell of the tomatoes go.
  5. Add a little water if you want it to be a little more of a saucy consistency. Check seasoning.
  6. Add the coriander leaves, garam masala powder and mix.Take off fire.
  7. Serve with phulka.

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