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2 x 200g packs Swiss chard, trimmed and roughly sliced
2 tbsp ghee or sunflower oil
226g pack paneer cheese, cut into cubes
4 shallots, sliced
2 cloves garlic, finely chopped or grated
35g fresh ginger, peeled and finely chopped or grated
1½ tsp Bart Roasted Bengal Masala mix
225g pack Pome Dei Moro Tomatoes, quartered
2½ tbsp double cream
28g pack coriander, roughly chopped
Warm chapatis or naan, to serve
1. Bring a large pan of salted water to the boil, add the chard and cook for 2-3 minutes until wilted. Drain the chard, then leave to steam dry in the sieve or colander.
2. Melt the ghee or oil in a large frying pan. Once hot add the paneer, fry each side until golden then set aside with a slotted spoon.
3. Return the pan to the heat and add the shallots, garlic and ginger. Fry for 5 minutes, then add the masala mix and cook for a further 2 minutes before adding the tomatoes for a further 3-4 minutes.
4. Return the chard and paneer to the pan and continue to cook for 10 minutes. Season, then stir in the cream. Sprinkle with coriander and serve with the warm bread.
Typical values per serving:
Including mini naan.
This recipe was first published in March 2020.