Palak paneer is one of my favorite vegetarian indian dishes when I eat at a restaurant. Even though this recipe uses halloumi instead of real paneer cheese I really think this tastes just as good or even better!
If you have time you can try to make your own paneer.
Paneer (pronounced [pəniːr]) is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India and in Bangladesh.
And if you have time it is really great to serve Naan bread to this Palak paneer with halloumi. Here’s a recipe I found that sounds promising that I will try myself next time: Homemade Naan
Palak paneer with halloumi
- 4 servings rice
- olive oil
- 1 shallot
- 2 garlic cloves
- 2 tomatoes
- 2 tbsp ginger freshly minced
- 2 tbsp tomato paste
- 1 tbsp garam masala
- 400 g crushed tomatoes
- 100 ml white wine
- 200 ml cream
- 1 bouillon cube
- 200 g spinach
- 400 g halloumi
- 1/4 tsp salt
- Boil the rice according to package
- Quarter the onion and tomatoes and slice garlic thinly. Cut the halloumi in cubes
- Fry onion, garlic, ginger, tomato paste and garam masala for 4 min in a big pot
- Add tomatoes wine, cream and bouillon cube. Let it simmer for 7 min while you fry the halloumi in another pan until soft and it has gotten some color
- Add spinach, halloumi and salt to the pot and stir until spinach has wilted. Serve with rice.
Curious to find a solution to the ever present question on what should we eat for dinner?
There’s now an app that shows you recipes you can make with the ingredients you have at home. It just happens to be called IngredientMatcher and you can sign up for early access to IngredientMatcher here