Chard Paneer

7 ounces paneer, in half-inch cubes

2 tablespoons vegetable oil (or ghee or coconut oil)

Salt

1 large bunch chard, rinsed thoroughly, stems removed and leaves chopped

1 medium yellow onion, diced

1 1/2 teaspoons minced fresh ginger

1/2 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon paprika

3/4 cup yogurt or greek yogurt

1/4 cup whole milk

Juice of half a lemon

Melt or heat the oil in a wide skillet over a medium flame until it shimmers. Add the cheese cubes in a single layer, turn the heat down to medium-low, and let the cheese brown on the first side, 3-5 minutes. It will spit and hiss, so be careful. Loosen the cheese with a thin, metal spatula, and flip each cube onto a second side. Let brown on the second side, 3-5 more minutes, then sprinkle with a bit of salt and remove the cheese to drain on a double layer of paper towels. 

If the oil in the pan burned or smoked, pour it out, wipe out the pan, and add another tablespoon of oil; otherwise, you can leave the oil in the pan for the next step. 

Heat the oil over a medium flame until it shimmers, then add the onion, ginger, cumin, turmeric and paprika. Saute, stirring occasionally, 5 minutes.  Add the chopped leaves and 1/4 cup water to the pan, cover with a lid, and cook, stirring occasionally, until the leaves are tender, 5 to 10 minutes.  Stir in the yogurt, milk, and cheese cubes, gently heat over a low flame, then remove from the heat and add the lemon juice. Taste, adding more salt or lemon juice if needed to bring up the flavors.

Serve over rice or with naan, garnished with cilantro and lemon wedges to squeeze over the top.

Makes about 4 servings.

From The Bojon Gourmet blog, with changes