This twist on the classic Indian dish, saag paneer, includes a healthy dose of sauteed rainbow swiss chard, and turmeric fried paneer cheese, in case you missed it... I just said greens with fried cheese! Serve with toasted naan bread and basmati rice for a complete vegetarian meal.
5cupsswiss chardabout 1 large bunch, remove leaves from stems and chop
2tbspwater
1/4cupcoconut milkyou may need up to 1/2 cup more
Instructions
Prepare Paneer: Cut paneer into 1" cubes. In a shallow bowl combine 1 tsp turmeric, 1 tsp garam masala, and a pinch of cayenne. Toss paneer in spices and set aside
Fry Paneer: In a skillet over medium-high heat melt ghee (or butter), fry paneer until crispy at edges, about 1-2 minutes. Remove paneer from pan and set aside.
Toast Spices and Aromatics: In the same skillet, toast mustard seeds, and cumin seeds for 30 seconds or until fragrant (if pan is dry add more ghee). Add finely diced garlic, jalapeno, and ginger and saute for 3 minutes stirring constantly until softened and fragrant. Add tomato, garam masala, turmeric, and cayene. Stir for 2 more minutes.
Saute Swiss Chard: Add swiss chard and 1/4 water to pan and saute for 10 minutes or until tender. The greens shoud still have some life to them, a bit of a bite and vibrant green.
Add Coconut Milk + Paneer: Add in coconut milk, start with 1/4 cup and add more as needed (I like it super creamy so I typically end up with 1/2 cup total coconut milk. If your bunch of swiss chard is smaller or larger you may need to adjust the amount of coconut milk). Add paneer back in and stir, being cautious to not break the paneer. Serve immediately.
Notes
Paneer is an Indian-style cheese, called a "fresh, acid-set" cheese. It is milk and super creamy. Paneer is a non-melting cheese, making it perfect for frying and cubing in recipes. The only substitute for paneer would be another non-melting cheese like halloumi cheese, farmers' cheese, or queso fresco.