Rainbow Chard Saag Paneer

Rainbow Chard Saag Paneer

4

Paneer is a pressed, fresh cheese used in Indian cooking. Kennebec Cheesery in Sidney makes paneer and sells it at the Saturday farmers market in Portland as well as at the Portland Food Co-op.

12 ounces paneer cheese

Vegetable oil

½ teaspoon turmeric

½ teaspoon kosher salt

½ cup panko breadcrumbs

2 large bunches rainbow chard

1 medium onion, peeled and chopped

1-inch piece ginger, peeled and chopped

1 small green or red chile, seeded and chopped

1 tablespoon curry powder

1 teaspoon ground cumin

1 cup lite coconut milk

1 cup roasted cherry tomatoes

3 cups cooked basmati rice

Preheat oven to 375°F. Line a baking sheet with a silicone mat. Cut paneer into 1-inch cubes and place in a bowl. Add 2 tablespoons oil, turmeric, salt, and breadcrumbs. Toss so that all sides of the cheese cubes are coated. Spread the cheese onto the prepared baking sheet and cook, turning once, until each cube of cheese is golden brown on 2 sides, about 20 minutes.


While the cheese cooks, tear the leaves of the chard from their ribs into bite-sized pieces. Slice the ribs very thinly like you would stalks of celery. In a large skillet over medium heat, warm 3 tablespoons oil. Add onions and sliced chard ribs. Cook, stirring often, until the vegetables have softened, about 10 minutes. 


Add ginger, chile, and curry and cumin powders. Stir to coat the vegetables with the spices. Add chard leaves and coconut milk. Bring to a simmer and cook until the leaves are wilted, about 5 minutes. Stir in tomatoes and reduce heat to low. Remove paneer from the oven. Add to the skillet with the sauce and stir to combine. Serve hot over basmati rice.

From Issue

No. 11 / Winter 2020

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 17 / Summer 2021

No. 17 / Summer 2021

Recent Recipes

The Italian on the Beach

The Italian on the Beach

The Spritz-Oh

The Spritz-Oh

The Honey Don’t… 
Forget Your Mask

The Honey Don’t…
Forget Your Mask

The Tongue Wiggler

The Tongue Wiggler

Cape Air Flight to P-Town

Cape Air Flight to P-Town

The Barrens

The Barrens

Homemade Sweet Vermouth

Homemade Sweet Vermouth

Oysters with Cucumber Radish Mignonette

Oysters with Cucumber Radish Mignonette

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Fresh Corn Salad with Peas and Herbs

Fresh Corn Salad with Peas and Herbs

Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

Young Carrots with Lemon, Thyme, and Olive Oil

Young Carrots with Lemon, Thyme, and Olive Oil

Recent eM Blog Posts

1/4