Palak paneer with halloumi
A creamy Indian spinach curry with tomato, ginger and garam masala, made with golden fried halloumi instead of paneer and served with basmati rice. Paneer works just as well, and use less chilli for a milder curry.
- 35 minTime
- 30 minHands-on
- 4Portions
- ≈ 34 krper portion
- 740kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 3 clovesGarlic
- 1 tbspGinger, grated
- 1Chili, green
- 2Tomatoes
- 2 tbspRapeseed oil
- 2 tspGaram masala
- 1 tspCumin, ground
- 3 mlTurmeric
- 450 gFrozen leaf spinach, thawed
- 2 dlCooking cream
- to tasteSalt
- 400 gHalloumi
On the side
- 3 dlRice, basmati
Method
- Peel and chop the onion and garlic, and peel and grate the ginger. Deseed and finely chop the chilli and chop the tomatoes.
- Bring the rice to the boil with water and salt according to the packet instructions.
- Cook the rice under a lid over a low heat for about 18 minutes.
- Fry the onion in half the oil in a large saucepan until soft and golden. Add the garlic, ginger, chilli, garam masala, cumin and turmeric and fry for another minute.
- Stir in the tomatoes and cook for 3 minutes until they break down. Add the spinach and cream and simmer for 5 minutes.
- Blend the sauce until smooth with a stick blender and season with salt.
- Cut the halloumi into 2 cm cubes and fry them in the rest of the oil in a frying pan until golden all over.
- Stir the halloumi into the spinach sauce and serve with the rice.
The cost is estimated from Swedish grocery prices.
