20 Flavorful Swiss Chard Recipes Indian Style

Welcome to a world where Swiss chard meets the vibrant spices of India, transforming this leafy green into a star ingredient for your kitchen adventures! Whether you’re craving quick dinners, seasonal favorites, or a touch of comfort food with an exotic twist, our roundup of 20 Flavorful Swiss Chard Recipes Indian Style is your ticket to delicious discoveries. Dive in and let these dishes inspire your next meal!

Swiss Chard and Potato Curry

You’ve probably got those days when you’re craving something hearty, yet not too heavy, right? This Swiss Chard and Potato Curry is your go-to for a comforting meal that’s packed with flavor and nutrients.

Ingredients

• 2 tablespoons of fragrant coconut oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced to release their aroma
• 1 tablespoon of freshly grated ginger
• 1 teaspoon of vibrant turmeric powder
• 1 teaspoon of earthy cumin seeds
• 2 medium potatoes, diced into hearty chunks
• 1 bunch of Swiss chard, stems and leaves separated and chopped
• 1 can (14 oz) of creamy coconut milk
• 1 cup of vegetable broth, for a rich base
• Salt, to enhance all the flavors

Instructions

1. Heat the coconut oil in a large pot over medium heat until it’s shimmering.
2. Add the onion, garlic, and ginger, sautéing until the onion turns translucent, about 5 minutes.
3. Stir in the turmeric and cumin seeds, letting them toast for 30 seconds to unlock their flavors.
4. Toss in the potatoes, coating them well with the spice mixture.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
6. Cover and cook for 15 minutes, or until the potatoes are just tender.
7. Add the Swiss chard stems first, cooking for another 5 minutes.
8. Finally, stir in the leaves, cooking until they’re wilted but still vibrant, about 2 minutes.
9. Season with salt, adjusting as needed to bring all the flavors together.

This curry is a delightful mix of creamy and hearty, with the Swiss chard adding a slight bitterness that balances the sweetness of the coconut milk. Try serving it over a bed of fluffy basmati rice or with a side of warm naan for a complete meal.

Spicy Swiss Chard Stir-Fry with Mustard Seeds

Ever find yourself staring at a bunch of Swiss chard in your fridge, wondering what to do with it? This spicy Swiss chard stir-fry with mustard seeds is your answer—quick, flavorful, and packed with nutrients.

Ingredients

• 1 tbsp vibrant yellow mustard seeds
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to aromatic perfection
• 1 large bunch Swiss chard, stems and leaves separated and chopped into bite-sized pieces
• 1 tsp crushed red pepper flakes, for a spicy kick
• 1/2 tsp sea salt, finely ground
• 1 tbsp fresh lemon juice, for a bright finish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the mustard seeds to the skillet. Cook, stirring constantly, until they start to pop, about 30 seconds. Tip: Keep a lid handy to avoid mustard seed escapees.
3. Toss in the minced garlic and red pepper flakes. Stir for about 20 seconds until fragrant but not browned.
4. Add the Swiss chard stems to the skillet. Cook, stirring occasionally, for 3 minutes until slightly softened.
5. Mix in the Swiss chard leaves and sea salt. Cook for another 2 minutes, stirring, until the leaves are wilted but still vibrant green. Tip: Don’t overcook to maintain that beautiful color and texture.
6. Remove from heat. Drizzle with fresh lemon juice, tossing to combine. Tip: The lemon juice brightens the dish, so don’t skip it.

Kick back and enjoy this stir-fry’s bold flavors and satisfying crunch. Serve it over steamed rice or alongside grilled chicken for a complete meal that’s as nutritious as it is delicious.

Swiss Chard Dal with Coconut Milk

Ready to dive into a dish that’s as nourishing as it is flavorful? This Swiss Chard Dal with Coconut Milk combines earthy greens with creamy coconut for a comforting bowl that’s perfect any day of the week.

Ingredients

• 1 cup dried red lentils, rinsed and drained
• 1 bunch fresh Swiss chard, stems removed and leaves roughly chopped
• 1 can (13.5 oz) full-fat coconut milk, creamy and rich
• 2 tbsp virgin coconut oil, fragrant and unrefined
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric, vibrant and earthy
• 1 tsp cumin seeds, toasted and aromatic
• 4 cups water, for a perfectly soupy consistency
• Salt, to season

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the cumin seeds and toast for 30 seconds, or until they start to pop and smell nutty.
3. Stir in the onion, garlic, and ginger, cooking for 5 minutes until soft and golden.
4. Sprinkle in the turmeric, stirring for 1 minute to release its aroma.
5. Pour in the lentils and water, bringing to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes.
6. Add the Swiss chard and coconut milk, stirring well. Simmer uncovered for another 10 minutes, or until the lentils are tender and the chard is wilted.
7. Season with salt to your liking, remembering the coconut milk adds its own sweetness.

Finished with a silky texture and a balance of earthy and sweet flavors, this dal is a dream when served over steamed basmati rice or with a side of warm naan for dipping.

Indian-Style Swiss Chard Pakoras

Did you know that Indian-Style Swiss Chard Pakoras are the perfect way to turn a simple leafy green into something irresistibly crispy and flavorful? You’ll love how these bite-sized fritters bring a little spice and a lot of crunch to your table.

Ingredients

• 1 cup chickpea flour, finely sifted
• 1/2 teaspoon turmeric powder, vibrant and earthy
• 1/2 teaspoon red chili powder, for a gentle heat
• 1/2 teaspoon cumin seeds, toasted and aromatic
• 1/2 teaspoon salt, to enhance all flavors
• 1/2 cup water, chilled for a lighter batter
• 2 cups Swiss chard leaves, freshly washed and finely chopped
• 1 small onion, thinly sliced for sweetness
• 1 green chili, finely chopped for an extra kick
• 1/4 cup cilantro leaves, freshly chopped for brightness
• Oil for deep frying, preferably peanut for its high smoke point

Instructions

1. In a large mixing bowl, combine the chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt. Mix well to ensure the spices are evenly distributed.
2. Gradually add the chilled water to the dry ingredients, stirring continuously to avoid lumps. The batter should be thick enough to coat the back of a spoon.
3. Fold in the chopped Swiss chard, sliced onion, green chili, and cilantro into the batter. Ensure the greens are evenly coated for uniform flavor in every bite.
4. Heat the oil in a deep fryer or a heavy-bottomed pan to 350°F. A drop of batter should sizzle and rise to the surface immediately when the oil is ready.
5. Carefully drop tablespoon-sized portions of the batter into the hot oil. Do not overcrowd the pan to ensure each pakora cooks evenly and becomes crispy.
6. Fry the pakoras for 2-3 minutes on each side or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.
7. Serve the pakoras hot with your favorite chutney or dip. They’re best enjoyed right out of the fryer when they’re at their crispiest.

Munch on these pakoras and you’ll be greeted with a delightful crunch followed by the earthy flavors of Swiss chard and spices. Try serving them alongside a cooling mint yogurt dip for a contrast in temperatures and tastes.

Swiss Chard and Chickpea Masala

Believe it or not, this Swiss Chard and Chickpea Masala is the cozy, flavorful dish you’ve been craving. It’s packed with vibrant colors and spices that’ll make your kitchen smell amazing.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 bunch Swiss chard, stems removed and leaves chopped
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup coconut milk
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Add the cumin, coriander, turmeric, and cayenne pepper, stirring to coat the onions.
5. Mix in the chickpeas and cook for 2 minutes to let them absorb the spices.
6. Fold in the Swiss chard leaves, stirring until they begin to wilt, about 3 minutes.
7. Pour in the diced tomatoes and coconut milk, bringing the mixture to a simmer.
8. Reduce heat to low and let it simmer uncovered for 15 minutes, stirring occasionally.
9. Season with salt to taste and garnish with fresh cilantro before serving.

Creamy coconut milk balances the earthy spices, while the Swiss chard adds a slight bitterness that’s just right. Serve it over a bed of fluffy basmati rice or with warm naan for scooping up every last bit.

Swiss Chard Paneer Bhurji

You’ve probably heard of paneer bhurji, but have you tried it with Swiss chard? It’s a game-changer, adding a fresh, slightly earthy twist to the classic Indian scrambled cheese dish.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1 green chili, finely chopped (adjust to taste)
• 1 bunch Swiss chard, stems removed and leaves chopped
• 1 cup crumbled paneer, homemade or store-bought
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium heat until shimmering.
2. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Stir in the onion, garlic, ginger, and green chili, cooking until the onion is translucent, about 5 minutes.
4. Add the Swiss chard leaves, stirring occasionally until wilted, about 3 minutes.
5. Sprinkle in the turmeric powder and salt, mixing well to combine.
6. Gently fold in the crumbled paneer, letting it warm through for about 2 minutes. Tip: Don’t overmix to keep the paneer from becoming too mushy.
7. Remove from heat and garnish with fresh cilantro leaves. Tip: For extra flavor, squeeze a bit of lemon juice over the top before serving.
8. Serve hot with roti or toast. Tip: This dish also makes a great filling for wraps or sandwiches.

Zesty and vibrant, this Swiss chard paneer bhurji is a delightful mix of textures, from the creamy paneer to the tender greens. Perfect for a quick lunch or a light dinner, it’s a dish that’s as nutritious as it is delicious.

Swiss Chard and Lentil Stew

Mmm, there’s nothing like a hearty stew to make your kitchen smell amazing and your belly happy. This Swiss Chard and Lentil Stew is your go-to for a cozy, nutritious meal that’s as easy to make as it is delicious.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 bunch Swiss chard, stems removed and leaves chopped
• 4 cups vegetable broth, low-sodium
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 1 tbsp fresh lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the lentils, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
5. Stir in the Swiss chard and continue to simmer for another 10 minutes, or until the lentils are tender and the chard is wilted.
6. Season with salt, pepper, and lemon juice. Tip: The lemon juice brightens the flavors, so don’t skip it!
7. Let the stew sit for 5 minutes off the heat before serving. Tip: This allows the flavors to meld together beautifully.

Just imagine the creamy lentils against the slight bite of the Swiss chard, all brought together with a hint of smokiness from the paprika. Serve it with a slice of crusty bread for dipping, and you’ve got a meal that’s both comforting and vibrant.

Swiss Chard Paratha with Spiced Yogurt

Very few dishes bring the comfort and versatility of a homemade paratha, especially when it’s packed with the earthy goodness of Swiss chard and paired with a tangy spiced yogurt. You’re going to love how these flavors come together in a simple yet satisfying meal.

Ingredients

• 2 cups whole wheat flour, plus extra for dusting
• 1 cup finely chopped Swiss chard, stems removed
• 1/2 cup plain yogurt, creamy and slightly tangy
• 1/4 cup water, lukewarm
• 2 tbsp ghee, rich and aromatic
• 1 tsp cumin seeds, freshly toasted
• 1/2 tsp turmeric powder, vibrant and earthy
• 1/2 tsp red chili powder, for a gentle heat
• Salt, to taste

Instructions

1. In a large mixing bowl, combine the whole wheat flour, salt, and 1 tbsp of ghee. Rub the ghee into the flour until the mixture resembles coarse crumbs.
2. Gradually add lukewarm water, kneading until a soft, pliable dough forms. Cover with a damp cloth and let it rest for 15 minutes to relax the gluten.
3. While the dough rests, heat a skillet over medium heat. Add the remaining ghee and toast the cumin seeds until fragrant, about 30 seconds.
4. Add the chopped Swiss chard to the skillet, sautéing until wilted. Stir in turmeric and red chili powder, cooking for another minute. Remove from heat and let cool slightly.
5. Divide the dough into 4 equal portions. Roll each into a ball, then flatten into a disc on a lightly floured surface.
6. Place a spoonful of the Swiss chard mixture in the center of each disc. Gather the edges to enclose the filling, then roll out gently into a 6-inch circle.
7. Heat a tawa or non-stick pan over medium heat. Cook each paratha for 2 minutes on each side, applying a little ghee until golden brown spots appear.
8. Serve hot with a side of spiced yogurt, made by mixing the remaining yogurt with a pinch of cumin and chili powder.

Perfectly flaky with a hint of spice, these parathas are a delight. Try tearing off a piece and dipping it into the yogurt for an extra burst of flavor.

Swiss Chard and Tomato Rice Pilaf

This Swiss Chard and Tomato Rice Pilaf is the kind of dish that turns a simple meal into something special. You’ll love how the flavors come together in this easy-to-make recipe.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 tablespoons rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 bunch Swiss chard, stems removed and leaves chopped into ribbons
• 1 cup diced ripe tomatoes, with their juices
• 2 cups chicken or vegetable broth, warmed
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the chopped Swiss chard leaves in batches, stirring until wilted before adding more.
5. Mix in the diced tomatoes and their juices, cooking for 2 minutes to soften.
6. Pour in the rinsed rice, stirring to coat it with the vegetable mixture.
7. Add the warmed broth, black pepper, and sea salt, bringing to a gentle boil.
8. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and liquid is absorbed.
9. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Just imagine the tender rice, vibrant chard, and juicy tomatoes in every bite. Serve it as a hearty side or top with a fried egg for a satisfying meal.

Swiss Chard Coconut Curry

Unbelievably easy to whip up, this Swiss Chard Coconut Curry is your ticket to a cozy, flavor-packed dinner. You’ll love how the creamy coconut milk balances the earthy greens, making every bite a little adventure.

Ingredients

• 1 bunch of fresh Swiss chard, stems finely chopped and leaves roughly torn
• 1 can (13.5 oz) of creamy, full-fat coconut milk
• 2 tbsp of fragrant, golden curry powder
• 1 tbsp of rich, extra virgin olive oil
• 1 medium yellow onion, thinly sliced into sweet, translucent ribbons
• 3 cloves of garlic, minced into a pungent paste
• 1 tsp of freshly grated ginger, for a spicy kick
• 1/2 tsp of coarse sea salt, to enhance all the flavors

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add the onion, garlic, and ginger, sautéing until the onion turns translucent and the mixture smells irresistible, roughly 3 minutes.
3. Sprinkle in the curry powder and salt, stirring constantly to toast the spices for 30 seconds—this unlocks their full aroma.
4. Pour in the coconut milk, stirring to combine, and bring the mixture to a gentle simmer. Let it bubble away for 2 minutes to thicken slightly.
5. Toss in the Swiss chard stems first, cooking for 2 minutes to soften, then add the leaves in batches, wilting each addition before adding more.
6. Once all the chard is incorporated and tender, about 5 minutes total, remove from heat. Tip: If the curry seems too thick, a splash of water can loosen it up.
7. Serve hot over a bed of fluffy basmati rice or with warm, crusty bread to soak up every last drop of the creamy sauce. Tip: A squeeze of lime juice right before serving adds a bright contrast to the rich curry.

You’ll marvel at how the Swiss chard holds its slight crunch against the velvety coconut curry, offering a delightful texture contrast. For an extra pop of color and freshness, garnish with thinly sliced red chili or cilantro leaves.

Swiss Chard and Moong Dal Khichdi

Got a craving for something comforting yet nutritious? This Swiss Chard and Moong Dal Khichdi is your go-to dish, blending wholesome grains, protein-packed lentils, and vibrant greens into one satisfying meal.

Ingredients

• 1 cup split yellow moong dal, rinsed and drained
• 1 cup basmati rice, rinsed and drained
• 2 cups fresh Swiss chard, roughly chopped
• 1 tbsp ghee, rich and aromatic
• 1 tsp cumin seeds, earthy and fragrant
• 1/2 tsp turmeric powder, vibrant and warm
• 1/2 tsp red chili powder, for a gentle heat
• 4 cups water, for cooking
• Salt, to season

Instructions

1. Heat the ghee in a pressure cooker over medium heat until melted.
2. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant.
3. Stir in the rinsed moong dal and basmati rice, coating them well with the ghee and cumin.
4. Add the turmeric powder, red chili powder, and salt, mixing everything together.
5. Pour in the water and bring the mixture to a boil.
6. Once boiling, add the chopped Swiss chard, stirring it into the mixture.
7. Close the pressure cooker lid and cook on high heat until the first whistle, then reduce to low and cook for another 2 whistles.
8. Turn off the heat and let the pressure release naturally before opening the lid.
9. Fluff the khichdi gently with a fork, ensuring the grains and dal are perfectly cooked and blended.

Comforting and hearty, this khichdi has a creamy texture with bursts of freshness from the Swiss chard. Serve it with a dollop of yogurt or a side of pickles for an extra flavor kick.

Swiss Chard Raita with Roasted Cumin

Oh, you’re going to love this Swiss Chard Raita with Roasted Cumin. It’s a refreshing twist on the classic yogurt-based side, perfect for cooling down any spicy meal or just enjoying on its own.

Ingredients

• 1 bunch of vibrant Swiss chard, stems removed and leaves finely chopped
• 1 cup of creamy, whole-milk yogurt
• 1 tablespoon of golden, roasted cumin seeds
• 1 small garlic clove, minced to a paste
• 1/2 teaspoon of freshly ground, aromatic black pepper
• 1/4 teaspoon of fine sea salt
• 1 tablespoon of fresh, zesty lemon juice
• 1 tablespoon of rich extra virgin olive oil

Instructions

1. Heat a small skillet over medium heat. Add the cumin seeds and roast for 1-2 minutes, until fragrant and slightly darker. Tip: Keep shaking the skillet to prevent burning.
2. In a large bowl, whisk the yogurt until smooth. Tip: Using whole-milk yogurt gives the raita a richer texture.
3. Add the minced garlic, black pepper, sea salt, and lemon juice to the yogurt. Mix well.
4. Heat the olive oil in a pan over medium heat. Add the chopped Swiss chard and sauté for 3-4 minutes, until wilted but still bright green. Tip: Don’t overcook the chard to keep its vibrant color and slight crunch.
5. Let the Swiss chard cool for a few minutes, then fold it into the yogurt mixture.
6. Sprinkle the roasted cumin seeds over the top and gently stir to combine.

Fresh and tangy, this raita has a delightful crunch from the Swiss chard and a warm, nutty flavor from the cumin. Serve it alongside grilled meats or as a dip with warm naan for a satisfying contrast.

Swiss Chard and Sweet Potato Sabzi

Zesty and vibrant, this Swiss Chard and Sweet Potato Sabzi is your go-to for a quick, nutritious side that packs a punch of flavor. You’ll love how the sweetness of the potatoes balances the earthy greens, making it a hit any day of the week.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 bunch Swiss chard, stems removed and leaves roughly chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili flakes
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the cumin seeds and let them sizzle for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Toss in the sweet potato cubes, stirring to coat them in the oil and cumin. Cook for 5 minutes, stirring occasionally, until they start to soften.
4. Sprinkle the turmeric and red chili flakes over the sweet potatoes, mixing well to evenly distribute the spices.
5. Add the chopped Swiss chard to the skillet, stirring gently to combine with the sweet potatoes. Cover and cook for 3 minutes, allowing the chard to wilt.
6. Remove the lid, stir the mixture, and cook for an additional 2 minutes uncovered to let any excess moisture evaporate.
7. Season with salt to taste, give it one final stir, and remove from heat.

Out of the skillet, this sabzi boasts a delightful contrast between the tender sweet potatoes and the slightly crisp chard. Serve it alongside warm naan or over a bed of quinoa for a hearty meal that’s as pleasing to the eye as it is to the palate.

Swiss Chard and Fenugreek Curry

Let’s dive into a dish that’s as nutritious as it is flavorful, perfect for those evenings when you’re craving something hearty yet healthy. This Swiss Chard and Fenugreek Curry combines earthy greens with aromatic spices for a meal that’s sure to comfort.

Ingredients

• 1 bunch of fresh Swiss chard, stems finely chopped and leaves roughly torn
• 1 cup of fresh fenugreek leaves, tightly packed
• 2 tbsp of rich extra virgin olive oil
• 1 large onion, finely diced
• 3 cloves of garlic, minced
• 1 inch of ginger, grated
• 1 tsp of ground turmeric
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• 1/2 tsp of red chili powder
• 1 cup of coconut milk, full-fat for creaminess
• Salt, to your liking

Instructions

1. Heat the olive oil in a large pan over medium heat until shimmering.
2. Add the diced onion, sautéing until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Mix in the turmeric, cumin, coriander, and chili powder, toasting the spices for 30 seconds to unlock their flavors.
5. Add the chopped Swiss chard stems, cooking for 3 minutes until they begin to soften.
6. Toss in the Swiss chard leaves and fenugreek leaves, stirring until they wilt, about 2 minutes.
7. Pour in the coconut milk, bringing the mixture to a gentle simmer. Let it cook for 10 minutes, allowing the flavors to meld.
8. Season with salt, then taste and adjust the seasoning if needed.

Once ready, this curry boasts a velvety texture with a balance of earthy and spicy notes. Serve it over a bed of steamed rice or with warm, crusty bread to soak up every last bit of the delicious sauce.

Swiss Chard and Spinach Saag

Feeling like you need a hearty, healthy dish that’s packed with greens? This Swiss Chard and Spinach Saag is your go-to for a flavorful, nutrient-rich meal that’s as satisfying as it is simple to make.

Ingredients

• 1 bunch of fresh Swiss chard, stems removed and leaves roughly chopped
• 2 cups of fresh spinach leaves, tightly packed
• 2 tablespoons of rich extra virgin olive oil
• 1 medium onion, finely diced
• 3 cloves of garlic, minced
• 1 teaspoon of freshly grated ginger
• 1 teaspoon of ground cumin
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of red chili powder
• 1/2 cup of heavy cream
• Salt to taste

Instructions

1. Heat the olive oil in a large pan over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Mix in the ground cumin, turmeric, and red chili powder, toasting the spices for 30 seconds to release their aromas.
5. Add the chopped Swiss chard and spinach to the pan, stirring to combine with the spice mixture.
6. Cover the pan and let the greens wilt down for about 5 minutes, stirring occasionally.
7. Once the greens are fully wilted, remove the lid and continue to cook for another 2 minutes to evaporate any excess moisture.
8. Pour in the heavy cream, stirring well to incorporate, and simmer for an additional 3 minutes.
9. Season with salt to taste, then remove from heat.

Zesty and vibrant, this saag boasts a creamy texture with a hint of spice that lingers pleasantly. Serve it over steamed basmati rice or with warm naan bread for a complete meal that’s sure to impress.

Swiss Chard Stuffed Naan Bread

Vibrant and packed with flavor, this Swiss Chard Stuffed Naan Bread is your next kitchen adventure. You’ll love how the earthy greens and soft bread come together for a bite that’s both comforting and exciting.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tsp sugar, for a hint of sweetness
• 1/2 tsp salt, to enhance flavors
• 1/2 cup plain yogurt, creamy and tangy
• 1/4 cup warm water, to activate the yeast
• 1 tbsp active dry yeast, for fluffy naan
• 2 tbsp rich extra virgin olive oil, plus more for brushing
• 2 cups Swiss chard, finely chopped and stems removed
• 1/2 cup feta cheese, crumbled for salty goodness
• 1 garlic clove, minced for a pungent kick
• 1/2 tsp red pepper flakes, for a subtle heat

Instructions

1. In a large bowl, mix flour, sugar, salt, yogurt, water, yeast, and olive oil until a dough forms. Tip: The dough should be sticky but manageable.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover and let it rise in a warm place for 1 hour, or until doubled in size.
3. While the dough rises, heat olive oil in a pan over medium heat. Add Swiss chard, garlic, and red pepper flakes, sautéing for 3 minutes until chard is wilted. Stir in feta cheese and remove from heat.
4. Divide the dough into 4 equal parts. Roll each into a circle, place 1/4 of the chard mixture in the center, and fold the edges over to seal.
5. Heat a skillet over medium-high heat. Brush each stuffed naan with olive oil and cook for 2 minutes per side, or until golden brown and puffed.

Hearty and flavorful, these stuffed naans boast a crispy exterior with a soft, cheesy center. Serve them warm with a side of cool tzatziki for a delightful contrast.

Swiss Chard and Cauliflower Curry

Got a craving for something hearty yet healthy? This Swiss Chard and Cauliflower Curry is your go-to for a comforting meal that’s packed with flavor and nutrients. You’ll love how the spices meld together with the veggies for a dish that’s both satisfying and simple to make.

Ingredients

• 1 tablespoon of fragrant coconut oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon of freshly grated ginger
• 1 teaspoon of ground turmeric
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 can (14 oz) of creamy coconut milk
• 1 small head of cauliflower, cut into bite-sized florets
• 1 bunch of Swiss chard, stems removed and leaves roughly chopped
• Salt to taste

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the turmeric, cumin, and coriander, cooking for another minute until fragrant.
4. Pour in the coconut milk, stirring to combine with the spices.
5. Add the cauliflower florets, ensuring they’re submerged in the liquid. Cover and simmer for 10 minutes.
6. Tip: Don’t stir too often to keep the florets intact.
7. Fold in the Swiss chard leaves, cooking uncovered for another 5 minutes until wilted.
8. Tip: Add a splash of water if the curry seems too thick.
9. Season with salt, then taste and adjust the spices if needed.
10. Tip: Let the curry sit for 5 minutes off the heat to allow the flavors to deepen.

Unbelievably creamy with a slight crunch from the cauliflower, this curry is a delightful contrast of textures. Serve it over a bed of fluffy rice or with warm naan for a meal that’s sure to impress.

Swiss Chard and Black-Eyed Pea Stir-Fry

Kickstart your week with this vibrant Swiss Chard and Black-Eyed Pea Stir-Fry, a dish that’s as nutritious as it is colorful. You’ll love how the earthy flavors come together in this quick, one-pan meal.

Ingredients

• 1 bunch of fresh Swiss chard, stems finely chopped and leaves roughly torn
• 1 cup of cooked black-eyed peas, drained and rinsed
• 2 tablespoons of rich extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 cloves of garlic, minced
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of crushed red pepper flakes
• Salt to taste

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
2. Add the thinly sliced yellow onion and sauté for about 5 minutes, until soft and translucent.
3. Stir in the minced garlic, smoked paprika, and crushed red pepper flakes, cooking for 1 minute until fragrant.
4. Add the chopped Swiss chard stems to the skillet, cooking for 3 minutes to soften.
5. Toss in the torn Swiss chard leaves and cooked black-eyed peas, stirring gently to combine.
6. Cover the skillet and let the mixture cook for 5 minutes, until the chard leaves are wilted but still bright green.
7. Season with salt to taste, then give everything a final stir to evenly distribute the flavors.

You’ll adore the tender-crisp texture of the Swiss chard against the creamy black-eyed peas, with a smoky, slightly spicy kick. Serve it over a bed of fluffy quinoa or alongside crusty bread for a satisfying meal.

Swiss Chard and Coconut Chutney

Mmm, you’re going to love this vibrant Swiss Chard and Coconut Chutney. It’s a fresh, flavorful twist on traditional chutney that’s perfect for spicing up any meal.

Ingredients

• 1 bunch of fresh Swiss chard, stems removed and leaves roughly chopped
• 1 cup of unsweetened shredded coconut, toasted to golden perfection
• 2 tablespoons of rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves of garlic, minced to release their aromatic flavor
• 1 teaspoon of cumin seeds, lightly toasted for a nutty aroma
• 1/2 teaspoon of red chili flakes, for a subtle heat
• 1/2 cup of water, to adjust consistency
• Salt, just a pinch to enhance all the flavors

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cumin seeds, cooking for another minute until fragrant.
4. Tip: Toasting the cumin seeds before adding them will deepen their flavor.
5. Add the chopped Swiss chard to the skillet, stirring to combine with the onion mixture.
6. Cook until the chard is wilted and tender, about 5 minutes, adding a splash of water if needed.
7. Tip: Don’t overcrowd the skillet to ensure the chard cooks evenly.
8. Transfer the chard mixture to a blender, add the toasted coconut, chili flakes, and a pinch of salt.
9. Blend until smooth, adding water as necessary to reach your desired consistency.
10. Tip: For a chunkier texture, pulse the blender a few times instead of blending continuously.
11. Once blended, taste and adjust seasoning if needed.

Out of this world, this chutney boasts a creamy texture with a kick of heat and a nutty undertone. Serve it alongside grilled meats or as a bold spread on your morning toast.

Swiss Chard and Carrot Halwa

Now, imagine combining the earthy tones of Swiss chard with the sweet, comforting essence of carrot halwa. You’re in for a treat that’s both nutritious and indulgent, perfect for those days when you crave something a little different.

Ingredients

• 2 cups finely chopped Swiss chard, stems removed for tender leaves
• 3 cups grated carrots, for a sweet, vibrant base
• 1 cup whole milk, for richness and creaminess
• 1/2 cup granulated sugar, to sweeten the deal
• 1/4 cup ghee, for that irresistible aroma and depth
• 1/2 tsp cardamom powder, for a warm, floral note
• 2 tbsp chopped almonds, for a crunchy finish

Instructions

1. Heat 1/4 cup ghee in a large pan over medium heat until melted and shimmering.
2. Add 3 cups grated carrots to the pan. Stir frequently for about 10 minutes, until they soften and release their sweetness.
3. Mix in 2 cups finely chopped Swiss chard. Cook for another 5 minutes, until the chard wilts and blends with the carrots.
4. Pour in 1 cup whole milk, stirring continuously to prevent sticking. Cook until the milk is fully absorbed, about 15 minutes.
5. Add 1/2 cup granulated sugar and 1/2 tsp cardamom powder. Stir well and cook for another 10 minutes, until the mixture thickens.
6. Garnish with 2 tbsp chopped almonds for texture and serve warm.

Final touch: This halwa boasts a velvety texture with a hint of crunch from the almonds. The Swiss chard adds a subtle bitterness that balances the sweetness beautifully. Try serving it with a dollop of vanilla ice cream for an unexpected twist.

Summary

Just like that, we’ve explored 20 vibrant Swiss chard recipes with an Indian twist that promise to spice up your mealtime! Whether you’re a seasoned chef or a curious cook, these dishes are your ticket to a flavorful adventure. Don’t forget to try them out, drop a comment with your favorite, and share the love on Pinterest. Happy cooking!