I made this Swiss Chard Paneer early this month. Its an adaptation of Saag or Palak (Spinach) Paneer that you often find at South Asian take-aways and restaurants.
The rainbow chard came from my garden. There is still plenty to harvest.
The pan roasted paneer made for a change. I normally just throw it in the dish and let it warm through, but fancied being a little bit naughty. You can see the brand of paneer cheese I used if you visit my In My Kitchen blog post. This was a gorgeous dish to eat with rice, the chard had softened so much that it coated the paneer like silk.
So this recipe is my contribution to the last edition of Eat Your Greens challenge that I co-hosted with The VegHog. There is still time to join in if you want. Follow this link on how to participate.
Paneer Swiss Chard
4 tablespoons oil1 large onion, peeled and finely sliced
2 cloves garlic, crushed
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
Optional: 2 green chillies, finely sliced
1 tablespoon tomato puree
1 large potato, peeled and diced
500g Chard including stalks, washed and roughly chopped
For the paneer or tofu
1 tablespoon oil
1 packet of paneer cheese or tofu, diced
In a wide pan, heat the oil then stir in the onions and cook until tender.
When the onions begin to soften, stir in the garlic and the spices and cook for a couple of minutes, before stirring in the optional sliced green chillies and tomato puree.
Cook for a few minutes, then stir in the chopped chard and its stalk and cook for 25 minutes on medium heat for the flavours to mingle and the greens to breakdown.While the dish is cooking.
Method for the paneer or tofu
In a frying pan, heat the oil until hot, then pan fry the paneer or tofu until golden.
Remove with slotted spoon and transfer to a plate.
When the dish is cooked, gently stir in the paneer or tofu.
Taste and adjust seasoning if necessary.Turn off the heat and serve with plain rice.