Palak Paneer Halloumi
Ingredients
- 200g Halloumi, Charalambides Christis, cubed (instead of paneer)
- 125ml Organic Goat Yoghurt, Charalambides Christis
- 400g Fresh Spinach
- 100g Fresh Coriander, plus more for garnish
- 1 tsp Cumin Seeds
- 3 tbsp Raw Walnuts, lightly crushed
- 1 Medium Yellow Onion, finely chopped
- 1 Tomato, deseeded and finely chopped
- 1 Clove Garlic, minced
- 1-inch Ginger, grated
- 1 Green Chili, finely chopped
- 1 tsp Dry Coriander, ground
- 1 tsp Mild Curry Powder
- ½ tsp Paprika, smoked
- 2 tbsp EVOO, Extra Virgin Olive Oil
- 1 tsp Fine Sea Salt
Instructions
1. Place a frying pan on medium heat and pour 1 tbsp of oil. Allow to heat up for a minute or so and drop in the halloumi cubes. Fry until golden on all sides, remove from the pan and keep aside.
2. Add in the pan the other tbsp of oil and drop in the cumin seeds and the walnuts frying for 2’. Add the onions, garlic, ginger and chili and fry for about 4’ and until nicely coloured.
3. Add the dry coriander, curry powder and paprika, give it a good stir and after a minute or so add the fresh spinach and coriander and allow to wilt. Remove from the pan and once cooled add into a bowl of a a food processor with the metal blade attached along with 100ml of water and pulse until a coarse paste is created.
4. Bring back the paste to the pan on low heat, add the salt, add the yoghurt and mix well. Add the chopped tomatoes, cover the pan with its lid and simmer for 3-4’. If too thick then drop in some water.
5. Remove from the pan to a deep serving plate, add on top the fried halloumi cubes, garnish with some coriander leaves and serve with the pitta bread and rice.
