Homestyle Palak Paneer

Salt Gang has a crazy busy February planned so we’re stockpiling easy cupboard/freezer dinners that are quick, healthy and delicious. This quick vegetarian curry is one of our faves and uses a tonne of spinach.

Make sure you pickup some Indian pickles to serve with it, Mother’s Brand Punjabi Mixed pickle is our go to. Indian pickling techniques are really wild and differ significantly from most other traditions - utilising mustard oil and the hot sun, hopefully one day we get a chance to explore them ourselves.

If you’re feeling indulgent serve alongside some fried pani puri! Thank us later.

Ready in 20 minutes

Serves 4 people (leftovers!)

Ingredients

• 300g Halloumi or Paneer

• 500g Frozen spinach

• 1 large onion

• Garlic to taste (we like a lot)

• Knob of ginger

• 100ml ghee (3rd of jar)

• 1-3 shakes of Asafoetida (smells like farts, great flavour enhancer)

• 1-2 tsp of a dry masala curry mix or curry paste

• 1 teaspoon turmeric, or grated knob of fresh turmeric

• 1 tbsp Secret Weapon Soy Sauce

• (optional) They might have fresh curry leaves and/or frozen fenugreek leaves at the indian store near you, these are really nice additions.

• (optional) a splash of coconut cream at the end can be luxurios

• (optional) Smashed cucumbers in yogurt

Preparation

1. Cut the Halloumi into bite sized chunks and place in a mixing bowl. Melt the ghee in the microwave and combine with halloumi and dry spices.

2. Heat a fry pan on medium high heat. Once hot, scrape all the halloumi and ghee into the pan and fry on all sides until browned. About 5 minutes. Remove from the pan, but leave the ghee. Lower heat to medium low.

3. While the halloumi is frying, either mince your onion, garlic, ginger and turmeric if using, or blend them in a food processor with ½ cup of water.

4. Sweat these aromats until soft. Season with a little salt and pepper. About 5 minutes.

5. Meanwhile, defrost the spinach (and other greens) in the microwave and squeeze out excess moisture.

6. Turn the heat up and add the greens to the pan. Either add a little water or stock to loosen the mix, or coconut cream if using. About 3 minutes.

7. Add the halloumi back in to heat and combine. Serve with rice, pickles and yogurt.

Tips

Getting a good fry on the cheese is key to this dish, don’t skimp on the ghee and let the cheese sit and caramelise before moving it.