Chard Saag with Paneer and Toasted Cumin Rice

Ingredients

• 750 g Swiss chard, stems and leaves separated, leaves roughly torn, stems finely sliced
• 250 g paneer, cut into 2cm cubesfirm tofu works for a vegan version
• 3 tbsp gheeneutral oil for dairy-free
• 2 onion, finely sliced
• 5 cloves garlic, finely grated
• 3 cm fresh ginger, finely grated
• 2 green chillies, finely chopped
• 1½ tsp whole cumin seeds
• 1½ tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp garam masala
• 200 g tinned chopped tomatoes
• 60 ml double cream
• 1½ tsp fine sea salt
• 300 g basmati rice, rinsed
• 1 tsp whole cumin seeds for rice
• 1 tbsp neutral oil

Contains: milk.

Method

1. Start the rice. Heat 1 tbsp neutral oil in a medium saucepan over a medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant. Add the rinsed rice and stir to coat. Pour in 540ml cold water and 0.75 tsp salt. Bring to the boil, then reduce to the lowest heat, cover tightly and cook for 12 minutes. Remove from the heat and leave, covered, to steam for 10 minutes.About 25 min
2. While the rice cooks, heat 1 tbsp ghee in a large, deep frying pan or wide saucepan over a medium-high heat. Add the paneer cubes and fry for 2–3 minutes per side until golden. Remove with a slotted spoon and set aside.About 6 min
3. Add the remaining 2 tbsp ghee to the same pan over a medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the sliced onions and cook, stirring regularly, for 10 minutes until soft and beginning to colour.About 10 min
4. Add the garlic, ginger and green chillies. Cook for 2 minutes, stirring constantly. Add the ground coriander, turmeric and garam masala and stir for 1 minute.About 3 min
5. Add the sliced chard stems and stir to coat in the spices. Cook for 3 minutes. Add the tinned tomatoes, stir well and cook for 5 minutes until the sauce thickens slightly.About 8 min
6. Add the chard leaves in three batches, stirring each batch until wilted before adding the next. Once all the leaves are in, cook for a further 5 minutes over a medium heat.About 7 min
7. Using a hand blender, partially blitz the chard mixture — you want a rough, textured purée with some pieces still intact, not a smooth soup. Stir in the double cream, taste and adjust seasoning.About 2 min
8. Gently fold in the fried paneer and warm through for 2 minutes. Serve alongside the cumin rice.About 2 min