Paneer Swiss Chard Recipe – Authentic Indian Palak Paneer Alternative

Last Updated on 4 months by Neha Deshmukh

Paneer Swiss Chard Recipe – Authentic Indian Palak Paneer Alternative

Hey everyone! I’m so excited to share this recipe with you. It’s a little twist on a classic – a vibrant and delicious take on Palak Paneer, but using Swiss chard instead of spinach. I first stumbled upon this when trying to incorporate more variety into my veggie intake, and honestly, it’s become a regular in my kitchen. It’s just as comforting, flavorful, and satisfying, but with a slightly different, wonderfully earthy taste. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Swiss Chard is a fantastic way to enjoy a healthy and flavorful Indian meal. It’s quicker to make than you might think, coming together in about 20 minutes. Plus, Swiss chard is packed with nutrients – we’ll talk more about that later! It’s a brilliant alternative to Palak Paneer, offering a unique taste while still delivering that creamy, comforting goodness we all crave.

Ingredients

Here’s what you’ll need to make this delightful dish:

• 1 bunch Swiss chard
• 200g paneer, cut into cubes
• 1 tbsp ginger garlic paste
• 1 medium onion, finely chopped
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp Kashmiri chili powder (for color and mild heat)
• 1 tbsp tomato paste
• ¼ cup heavy cream
• 1 tbsp lemon juice

Ingredient Notes

Let’s chat about a few key ingredients to make sure you get the best results:

• Swiss Chard: Don’t underestimate this leafy green! It’s a nutritional powerhouse, loaded with vitamins A, C, and K, as well as iron and antioxidants. It has a slightly earthy flavor that works beautifully in this dish.
• Ghee vs. Oil: I always recommend ghee for authentic Indian cooking. It adds a beautiful nutty flavor that oil just can’t replicate. However, if you prefer, you can use a neutral-flavored oil like sunflower or vegetable oil.
• Paneer: I like to use a firm, non-melting paneer for this recipe. It holds its shape well during cooking. You can find it at most Indian grocery stores, or even some well-stocked supermarkets. If you can’t find paneer, firm tofu (pressed to remove excess water) can work in a pinch, though the texture will be different.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Paneer Swiss Chard:

1. First, prepare the paneer. Cut it into bite-sized cubes and lightly fry in ghee until golden brown. This gives it a lovely texture and prevents it from falling apart. Set it aside for later.
2. Now, let’s tackle the Swiss chard. Remove the tough stalks (you can save these for a vegetable stock!). Steam the leaves for about 5 minutes until wilted. Then, blend them into a smooth puree. Don’t worry if it’s not perfectly smooth – a little texture is nice!
3. Heat a little more ghee in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Then, add the ginger garlic paste and finely chopped onion. Sauté until the onion is golden brown and softened.
4. Time for the spices! Add the turmeric powder, Kashmiri chili powder, and tomato paste. Cook for a few minutes, stirring constantly, until the oil starts to separate from the mixture. This is a sign that the spices are nicely roasted and ready to go.
5. Pour in the blended Swiss chard puree and mix well. Simmer for 5-7 minutes, allowing the flavors to meld together.
6. Stir in the heavy cream and lemon juice. Gently add the fried paneer cubes. Cover the pan and cook for another 3-4 minutes, allowing the paneer to absorb all those delicious flavors.
7. Finally, give it a taste and adjust the seasoning as needed. Serve hot with basmati rice or roti.

Expert Tips

Want to take your Paneer Swiss Chard to the next level? Here are a few tips I’ve learned along the way:

• Swiss Chard Puree Consistency: If your puree is too thick, add a splash of water to thin it out. If it’s too thin, simmer it for a few extra minutes to reduce the liquid.
• Preventing Rubbery Paneer: Don’t overcook the paneer! Frying it lightly beforehand helps, and adding it towards the end of the cooking process ensures it stays soft and tender.
• Spice Level: Kashmiri chili powder provides color and a mild heat. If you like things spicier, add a pinch of cayenne pepper or a finely chopped green chili.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the ghee for a plant-based oil, and use coconut cream instead of heavy cream. You can also use a vegan paneer alternative. My friend, Priya, swears by the tofu version!
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your tomato paste doesn’t contain any hidden gluten.
• Spice Level Adjustment:
  • Mild: Reduce the chili powder to ½ tsp or omit it altogether.
  • Medium: Use the 1 tsp of Kashmiri chili powder as written.
  • Hot: Add ¼ tsp of cayenne pepper or a finely chopped green chili.
• Regional Variations: While this is a fairly standard North Indian-inspired recipe, you could add a touch of mustard seeds and curry leaves for a South Indian twist.

Serving Suggestions

This Paneer Swiss Chard is fantastic on its own, but here are a few ideas for a complete meal:

• Serve with fluffy basmati rice.
• Enjoy with warm roti or naan.
• Pair it with a side of raita (yogurt dip) to cool things down.
• A simple salad with a lemon vinaigrette makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The texture of the Swiss chard might change slightly upon reheating, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

• Is Swiss chard a good substitute for spinach/palak? Absolutely! It’s a fantastic alternative, offering a similar nutritional profile and a slightly different, but equally delicious, flavor.
• Can I use frozen Swiss chard? Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before blending it into a puree.
• What type of paneer works best in this recipe? A firm, non-melting paneer is ideal.
• How can I adjust the tanginess of the dish? Add more or less lemon juice to taste.
• Can this dish be made ahead of time? You can prepare the Swiss chard puree and the spice base ahead of time. Store them separately in the refrigerator and combine them when you’re ready to cook.