Palak Paneer Spinach & Cheese Curry (Made With Halloumi!)
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 20 minutes
- 500g/1.1lbs. chopped spinach (thawed frozen spinach works fine)
- 50g/1.7ozs. cashews
- 100ml/3.5flozs. water
- 375g/13.2ozs. halloumi, cut into bite sized pieces*
- 2 teaspoons cumin seeds
- 2 teaspoons garam masala
- 1 onion, peeled and diced
- 4 cloves garlic, peeled and diced
- 2.5cm/1inch ginger, peeled and diced
- 1 tomato, chopped
- 2 tablespoons tomato paste
- 1 chilli, chopped
- 1/2 cup vegetable or chicken stock
I realise that 375g of halloumi is perhaps an irritating amount as it is usually sold in 250g blocks but I felt that 250g was too little and 500g was too much. I just ate the extra halloumi as a snack!
Step 1 - Cook spinach and cashews in the water for 5 minutes until softened. Drain and puree the spinach and cashews and set aside.
Step 2 - Fry the halloumi pieces until golden on both sides adding a little oil to the pan if needed (you won't need much oil). Set aside.
Step 3 - Dry fry the cumin and garam masala in a frypan. Add oil and then add the onion, garlic, ginger, tomatoes, tomato paste and chilli and fry for 5 minutes. Add the stock and spinach and simmer for another 5 minutes. Add the halloumi and serve.