Wild Mallow “Palak Paneer” with Tofu

A spring recipe with a forgotten Mediterranean green

This recipe is inspired by the classic Indian dish palak paneer, but with a seasonal twist.

Instead of spinach, I’m using wild mallow (Malva sylvestris), a plant that grows abundantly across the Mediterranean and many other parts of the world. Right now it’s in season here, and it grows everywhere — in gardens, fields, roadsides, and empty lots — yet most people walk past it without realizing it’s edible.

Wild mallow has been used as food and medicine for centuries. In traditional Mediterranean cooking, the leaves were commonly added to soups, stews, pies, and simple vegetable dishes. The flavor is very similar to spinach, but with a gentle silkiness that almost resembles okra, which makes it perfect for creamy sauces like this one.

Nutritionally, mallow is rich in vitamins A and C, minerals, and soothing mucilage compounds that have long been valued in herbal traditions for their digestive and anti-inflammatory properties.

Despite this long history, it has largely disappeared from modern kitchens and become one of those forgotten vegetables that now grow quietly as “weeds.”

In this recipe, the mallow replaces spinach in a vibrant green curry inspired by palak paneer. Instead of paneer, I use tofu, which makes the dish naturally plant-based and perfect for a simple Lenten meal.

If you can’t find wild mallow, spinach or Swiss chard works beautifully as well — but if you ever come across this humble plant growing nearby, it’s well worth rediscovering.

Ingredients

For the rice

1 cup white rice
Water (enough to cover by about 1–2 knuckles)
Pinch of salt

For the curry

1 block extra-firm tofu, cut into bite-size cubes

1 large onion, roughly chopped
1 whole head garlic, roughly chopped
2 inches fresh ginger, roughly chopped
1–2 green chilies, chopped
2 medium tomatoes, roughly chopped

½ cup raw cashews

1 kg wild mallow leaves (or spinach / Swiss chard greens)

Whole spices

2 tsp cumin seeds
1 tsp coriander seeds
3–4 green cardamom pods
5–6 cloves

Ground spice

1 heaping tbsp garam masala

Other

4–5 tbsp extra virgin olive oil
1 cup water (or blanching water from greens)
Salt to taste

Optional additions
1 cup cooked chickpeas

To serve
Fresh cucumber salad
Lime wedges
Fresh cilantro

Instructions

Cook the rice

Wash the rice well until the water runs mostly clear.

Place it in a pot and cover with water (about one knuckle above the rice).

Bring to a gentle simmer, cover, and cook on low heat for about 15 minutes.

Turn off the heat and let the rice rest covered for another 5 minutes so it absorbs the remaining moisture.

Prepare the greens

Bring a large pot of water to a boil.

Add the mallow leaves (or spinach/chard) and blanch for about 30 seconds.

Immediately transfer them into ice-cold water to stop the cooking.

Drain well and set aside.

Build the curry base

In a large pot or pan, heat 4–5 tablespoons olive oil over medium heat.

Add the whole spices:

• cumin seeds

• coriander seeds

• cardamom pods

• cloves

Let them sizzle in the oil for about 30 seconds, releasing their aroma.

Add the garlic, ginger, and chilies and sauté briefly.

Then add the onions and cook on gentle heat until they begin to soften and turn translucent.

Add the cashews and sauté together for a minute.

Stir in the garam masala, then immediately add the tomatoes.

Cook for a few minutes until the tomatoes begin to soften and break down.

Blend the sauce

Transfer the sautéed mixture to a blender.

Add:

• the blanched mallow leaves

• 1 cup water (preferably the blanching water)

Blend for about 1 minute, until the sauce is smooth and vibrant green.

Finish the curry

Return the blended sauce to a pot and bring it to a gentle simmer.

Add the cubed tofu and season with salt.

If you like, add cooked chickpeas as well for extra texture and protein.

Simmer gently for 5–10 minutes, stirring occasionally so the sauce doesn’t stick to the bottom.

Serve

Serve the curry hot over steamed white rice, making sure to spoon plenty of the creamy green sauce over the top.

A simple cucumber salad with cilantro and lime works beautifully on the side.