Merge Rainbow Swiss Chard and Indian Paneer and you get "Curried Color" - at least that's what I'm calling this dish. Not only is this recipe Gluten Free but it is also a Vegetarian dish (not Vegan just Vegetarian).
Paneer is an Indian cheese - in texture it is similar to feta cheese but in taste it is very bland which makes it perfect for curry. Paneer absorbs all of the wonderfully exotic flavors of Indian cooking. Paneer is a good source of protein (which is why it is a good ingredient for Vegetarian dishes) and it is high in calcium (again - I'm not a doctor - please see my "disclaimer" at the bottom of this post).
I make my own Paneer (I will share the easy steps with you in another post later) but it is also available in specialty international grocery stores or online here: Buy Paneer online
3/4 to 1 cup paneer (chopped & sautéed in a little butter until golden in color- set aside for later -see pictures above - it will stick, so make sure you spray or oil your pan first)
8 cups Swiss Chard (rinsed & chopped)
1 large Vidalia onion (peeled & chopped)
2 large tomatoes (washed & chopped)
1 cup peas (I used edible pea pods - washed & chopped)
1 tablespoon ginger garlic paste
2 whole cayenne peppers (dried or fresh)
2 teaspoons whole cumin seed
dash of fenugreek seeds
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
1/2 teaspoon garam masala
salt to taste
salt to taste
1/2 teaspoon + ground hot red chili pepper (this is an Indian chili pepper not the kind that you would use for American Chili)
Cilantro (optional for garnish)
1/2 cup yogurt OR heavy cream (I have also used sour cream)
olive oil for sauteing
olive oil for sauteing
Prepare the ingredients as listed above. In a large frying pan heat 2 tablespoons of olive oil and add the onions, garlic/ginger paste, whole cayenne pepper, cumin & fenugreek - sauté for about 5 minutes (see picture below).
Now add the pea pods (or whole fresh/frozen peas), turmeric, coriander, garam masala,salt to taste, ground chili pepper & the chopped tomatoes, stir - cover & sauté for another 5 minutes. Add the Swiss Chard, cover and continue cooking for another 7 minutes (open half way through to stir). Add the previously sautéed Paneer and finally the cream - gently stirring all the time (see picture below).
Serve immediately over a bed of rice, garnish with Cilantro & ENJOY!!
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Thank you for sharing the recipe.ReplyDelete
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Is paneer made with cow dairy then? I just found out that I can no longer have cow dairy-- but can have other dairy and I am trying to find some new options.ReplyDelete
Thanks for sharing on A Humble Bumble's Healthy Tuesdays Blog Hop- I hope you will join us again next week!
Kerry from Country Living On A Hill
I make it with cow milk but I don't know - maybe you could make it with goats milk too - not sure (sorry).Delete
Ooooh... Looks so tasty! Thank you for sharing this recipe at Tuesdays with a Twist! -Marci @ Stone Cottage AdventuresReplyDelete
You cook like I do, with whatever's on hand. Thanks for sharing on the HomeAcre Hop. Please come back and join us again this week: http://everythinghomewithcarol.com/the-self-suffi…homeacre-hop-9/ReplyDelete