This recipe for Chard Paneer is a twist on my favourite Indian takeaway dish (Saag Paneer).
Heat 1 tablespoon of sunflower oil in a frying pan and add the onions and salt.
Fry the onions on a moderate heat for 5-8 minutes, stirring regularly.
Once the onions are beginning to soften add in the turmeric, chilli powder, garlic and ginger: gently heat the spices along with the softened onions.
In a separate pan, heat the remaining sunflower oil before adding the paneer cubes.
Turn the paneer cubes over in the pan as and when their edges begin to brown and go crispy (roughly 5-8 minutes).
Once the paneer is cooked, add to the onions.
Next add the chard to the pan along with the garam masala and a splash of water.
Cover with a lid and let the chard wilt (roughly 5 minutes).
Serve with the wedges of lemon.