Ingredients:

  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 medium yellow onion, finely diced
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 medium tomato, finely diced
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp Kashmiri chili powder
  • 1/2 tsp salt
  • 1 lb Swiss chard, stems and leaves separated and chopped
  • 1 tbsp fresh lemon juice
  • 8 oz paneer, cubed

Instructions:

  1. Heat the ghee in a large heavy-bottomed skillet over medium heat. Add cumin seeds and sauté for about 30 seconds until they sizzle and turn deep brown.
  2. Stir in the diced onion and sauté for 5–7 minutes until translucent and golden.
  3. Add the minced ginger and garlic, cooking for 60 seconds until fragrant.
  4. Stir in the diced tomatoes, turmeric, garam masala, and Kashmiri chili powder. Cook for 3–4 minutes, stirring frequently, until the tomatoes break down into a thick paste.
  5. Increase heat to medium-high. Add the chopped Swiss chard stems and sauté for 4–5 minutes until tender-crisp.
  6. Fold in the Swiss chard leaves in handfuls, stirring gently until wilted.
  7. Stir in the paneer cubes and finish with fresh lemon juice before serving.