Ingredients:

  • 1 lb (450g) Swiss chard, stems removed and leaves coarsely chopped
  • 1 tbsp (15ml) lemon juice
  • 14 oz (400g) paneer, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 large (150g) yellow onion, finely diced
  • 1 tbsp (15g) ginger paste
  • 1 tbsp (15g) garlic paste
  • 2 (5g) green serrano chilies, slit lengthwise
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) garam masala
  • 1/2 tsp (3g) turmeric powder
  • 1/2 cup (120ml) plain Greek yogurt
  • Salt to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Drop in the chopped Swiss chard leaves for exactly 60 seconds.
  2. Immediately drain the leaves and plunge them into a bowl of ice water to lock in color.
  3. Squeeze out excess water and transfer to a blender. Add lemon juice and pulse until a coarse paste forms.
  4. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Fry paneer cubes for 2-3 minutes per side until golden brown, then remove and set aside.
  5. In the same pan, add the remaining oil and sauté diced onions until translucent and slightly caramelized.
  6. Stir in the ginger paste, garlic paste, and green chilies. Cook for 2 minutes until fragrant.
  7. Add cumin, garam masala, and turmeric, stirring for 1 minute before incorporating the Swiss chard paste and Greek yogurt, then folding in the seared paneer.