Chard Palak Paneer
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 640.2
- Total Fat: 19.6 g
- Cholesterol: 46.9 mg
- Sodium: 1,546.9 mg
- Total Carbs: 84.7 g
- Dietary Fiber: 12.6 g
- Protein: 38.1 g
View full nutritional breakdown of Chard Palak Paneer calories by ingredient
Introduction
Made a version of palak paneer with the ingredients we had at the house. Made a version of palak paneer with the ingredients we had at the house.Number of Servings: 4
Ingredients
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CHARD “PALAK PANEER”
Ingredients:
Panela Cheese (12 oz, part skim)
Fresh chard
Tomato
Lemon
Fresh ginger, garlic, onion, shallot
Plain, low fat yogurt
Olive oil
Powdered turmeric, powdered cumin
Black pepper
Salt
1.5 Tbsp olive oil
2 Tbsp ginger shredded
1 clove garlic minced
¼ c onion chopped
¼ c shallot chopped
1 medium pot filled loosely with rough chopped chard
Heat oil, throw in onion, shallot, ginger, garlic, and sauté/ soften.
Throw in chard, stir until all softened.
Add ½ c lowfat plain yogurt,
¾ tsp cumin,
¾ tsp turmeric,
1/8 tsp salt,
Squeeze in juice of ½ lemon
1 medium tomato, chopped,
Put this all into blender and puree.
Cube the panela cheese, set aside.
Pour contents of blender back into pot, then, add the cheese cubes.
Simmer for 5 minutes, cool, and serve.
I made a pot of basmati rice in the rice cooker, which I served it over. Cucumber salad was served on the side and watermelon for desert!
CUCUMBER SALAD
Ingredients:
Cucumber
Plain, low fat yogurt
Apple cider vinegar
Onion powder
Turmeric powder
Garlic
Soy sauce
3 C. cucumbers, sliced and halved
¼ C. Plain low fat yogurt
1 Tbsp Apple cider vinegar
1 tsp soy sauce
¼ tsp onion powder
¼ tsp turmeric powder
½ garlic clove, minced
Mix the ingredients and pour over cucumbers, stir, serve.
Tips
need a good blender or decent food processor to puree mixture. I took out the larger center parts of the chard and just used the more leafy parts.
Spinach was easier, as I just threw it in. Make sure to wash the greens to get rid of all the sand or dirt/debris from the garden.
Directions
Start rice in rice cooker.
Heat oil, throw in onion, shallot, ginger, garlic, and sauté/ soften.
Throw in chard, stir until all softened.
Add ½ c lowfat plain yogurt,
¾ tsp cumin,
¾ tsp turmeric,
1/8 tsp salt,
Squeeze in juice of ½ lemon
1 medium tomato, chopped,
Put this all into blender and puree.
Cube the panela cheese, set aside.
Pour contents of blender back into pot, then, add the cheese cubes.
Simmer for 5 minutes, cool, and serve.
Serving Size: Makes 4 good servings
Number of Servings: 4
Recipe submitted by SparkPeople user MELISSIAE.
Heat oil, throw in onion, shallot, ginger, garlic, and sauté/ soften.
Throw in chard, stir until all softened.
Add ½ c lowfat plain yogurt,
¾ tsp cumin,
¾ tsp turmeric,
1/8 tsp salt,
Squeeze in juice of ½ lemon
1 medium tomato, chopped,
Put this all into blender and puree.
Cube the panela cheese, set aside.
Pour contents of blender back into pot, then, add the cheese cubes.
Simmer for 5 minutes, cool, and serve.
Serving Size: Makes 4 good servings
Number of Servings: 4
Recipe submitted by SparkPeople user MELISSIAE.
