Chard Paneer

Chard Paneer

This recipe for Chard Paneer is a twist on my favourite Indian takeaway dish (Saag Paneer). Get the recipe below.

Fakeaway or takeaway?

I am a real creature of habit. There are certain times where all I want is an Indian takeaway and when I do, I know exactly what I’m going to order. Sure, I end up ordering half the menu but you can guarantee that Saag Paneer is going to be one of those dishes.

Saag Paneer is the perfect side dish. Most British Indian takeaway curries are incredibly rich, cooked in plenty of ghee and often as sweet as they are spicy. Whether its a vegetable curry packed full of fluffy potatoes, cauliflower and tomatoes or slow cooked meat, each mouthful simply melts. Served on the side, Saag Paneer provides some welcome bite from the salty, squeeky cheese and an earthy depth of flavour from the spinach.

As much as I love hanging up my apron and deciding to leave the cooking to someone else, I also like the challenge of trying to recreate my favourite takeaway dishes at home. By coming up with my own recipe for Chard Paneer I can control the levels of oil, salt and sugar in the dish. Who really knows what goes into their takeaway? A fakeaway has to be healthier right?

Chard Paneer / Saag Paneer Fakeaway

Leafy greens

Although in the UK Saag Paneer is almost always made with spinach, “saag” actually just means greens. When making it at home you can sub the spinach out for any leafy green vegetable you like. Given that I’ve been having a love affair with chard recently it was only a matter of time before I tried making Chard Paneer.

Unlike spinach, chard keeps its structure when it wilts. Fresh, green ribbons of chard become soft and velvety, not slimy or watery like wilted spinach. The flashes of yellow, red and white from using rainbow chard also make the dish all the more colourful! But, the main reason for using chard? It has so much more flavour that spinach!!! It’s just the better vegetable in so many ways.

Trust me, once you’ve made Saag Paneer with chard you won’t want it made with spinach ever again! Looks like you’re going to be having fakeaways more often…

Chard Paneer / Saag Paneer Fakeaway

The recipe

Chard Paneer / Saag Paneer Fakeaway

Chard Paneer

This recipe for Chard Paneer is a twist on my favourite Indian takeaway dish (Saag Paneer).

5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Indian
Servings 2 people
Calories 539.03 kcal


  • 2 tbsp sunflower oil
  • 1 onion thinly sliced
  • 1 pinch salt
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 2 cloves garlic minced
  • 1 inch ginger minced
  • 250 grams paneer cubed
  • 4 cups rainbow chard cut into ribbons
  • 1 tsp garam masala
  • 2 wedges lemon


  • 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.


Calories: 539.03kcalCarbohydrates: 13.5gProtein: 20.05gFat: 45.93gSaturated Fat: 20.27gCholesterol: 82.5mgSodium: 223.96mgPotassium: 425.87mgFiber: 3.31gSugar: 3.33gVitamin A: 4701.61IUVitamin C: 27.58mgCalcium: 660.76mgIron: 2.08mg
Keyword chard, chilli, garam masala, garlic, ginger, onion, paneer
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9 thoughts on “Chard Paneer”

  • This looks so good! There is no chance I can buy paneer where I live. Is there a similar cheese that I could use? Thanks.

    • It’s also easy to make paneer at home. I bring half a gallon of whole milk to a boil. Mix in 4 Tablespoons lemon juice and allow this to sit off the heat for about 10 minutes. You should see separation of whey and paneer. Strain the whey out with a cheesecloth-lines strainer. Save the whey for other uses (like cooking rice or beans. Once cool, You can weight it down and press more liquid out of it. I use a small springform pan set into a baking dish and weight it down with canned goods for a few hours. Hope this helps.

  • This looks so good! I love chard and I’m always looking for a new ways to get in my leafy greens. Going to give this one a try. Maybe sub tofu for the paneer.

  • This is such a great idea! I’m seriously drooling over that crispy paneer. Can’t wait to try this and I love that you’ve used rainbow chard instead of spinach.

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