Swiss Chard Paneer

I know what you're thinking, it doesn't look very good, but trust me when I tell you that this recipe is awesome. It's packed full of flavour, has a wonderful texture, and uses up lots of veggies from your CSA share. It makes great leftovers and if you left the cheese out I think it would freeze really well. This recipe is loosely based on a saag paneer recipe, which is traditionally made with spinach and paneer cheese, but instead this recipe calls for swiss chard and halloumi.

Swiss Chard Paneer 1 big bunch swiss chard, leaves roughly chopped and stalks chopped

1 package of halloumi cheese (because paneer is impossible to find in grocery stores)

1 green pepper, chopped into 1 inch pieces

2-3 tomatoes diced

1/2 onion, chopped

2 tbsp butter

2 tbsp olive oil

¼ cup garam masala

1 cup of stock (chicken or vegetable)

a squeeze of lemon (optional) Cut halloumi cheese into large slices and add to large non-stick frying pan, then turn burner on to medium. Brown the cheese on at least one side but don't let it burn. Transfer to a plate and set aside. In the pan you used for the cheese, heat olive oil and saute the onion. When it starts to soften add the masala spice and the green peppers, continue cooking until the onion is fully cooked and translucent. Add the swiss chard, tomato, and stock. The mixture should be about as wet as chili would be, maybe even a little more. Simmer with a lid on until the tomato and spinach is cooked, add water as required. Stir occasionally. Just before serving cube the cheese and add to the mix. Then stir in the butter and lemon. This is a very loose recipe, for instance if you don't have a lid to cover the pan, just simmer without a lid and add more water as required. I put butter in if I want a richer flavor.

1579 Hollowview Rd

Stirling, Ontario

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