Spinach and Chard are similar enough in flavor and texture to combine in this recipe. You can substitute Tofu for Paneer.
Boil a large pot of water.
Rinse and drain 1/2 lb. Spinach twice. Wash 1 bunch of Chard, then separate the leaves and stems. Set the stems aside, then chop the leaves roughly.
Drop the greens into the pot and turn the water off. Drain the water or remove the greens into a colander, and cool with cold running water. Squeeze as much liquid out of the greens as you can.
Transfer the greens to a cutting board and chop finely.
Clean and then finely mince 1 leek. Mince fresh ginger to make 1 T. Peel and mince 4 cloves of garlic. Add 1 T. chopped jalapeno or 1/2 t. crushed red chili flakes (optional). Mince Chard stems to make 3 T. (optional).
Heat 2 T. ghee, butter, olive oil, or a mix of olive oil and butter in a large skillet. Add the leeks and saute on low heat until they are soft, then add the ginger, garlic, and chili. Continue to saute, stirring frequently, for 15 minutes. You can add a little water if necessary to keep it from burning.
While the aromatics are cooking, you can fry 12 oz. paneer or cubed firm tofu in a non-stick pan in 1 T. vegetable oil. Use a tongs to turn them so that they are browned on at least two sides.
Add 1/2 t. garam masala, 1 t. coriander powder, and 2 t. cumin powder. Saute another 3-5 minutes.
Add the spinach/Chard mixture and stir to combine with the spice paste. Add 1/2 t. salt and 1/2 C. of water and stir in. Raise the heat to medium and cook another 5 minutes.
Add the cooked paneer or tofu, then season to taste with salt and lemon juice.
Serve over rice.