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Yields:
2
Total Time:
40 mins
For this delightful version of the classic Indian dish of spinach and cheese, try replacing paneer with halloumi, the salty, firm Greek cheese.
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Ingredients
- 3 Tbsp. canola oil
- 8 oz. halloumi cheese or paneer
- 3/4 cup finely chopped white onion
- 3 clove garlic
- 2 tsp. finely grated peeled fresh ginger
- 1 Tbsp. unsalted butter
- 1 1/2 tsp. garam masala
- 1/4 tsp. freshly grated nutmeg
- 2 bag leafy spinach
- kosher salt
- Freshly ground pepper
- 2 Tbsp. heavy cream
- 2 tsp. lemon juice
- Steamed basmati rice
Directions
- Step 1In a large nonstick skillet, heat 2 tablespoons of the oil. Add the cheese and cook over moderate heat, turning frequently, until golden on all sides, 3 minutes. Using a slotted spoon, transfer the cheese to a plate.
- Step 2Add the remaining 1 tablespoon of oil to the skillet along with the onion, garlic, and ginger and cook over moderately low heat until the onion is softened, 5 minutes. Add the butter, garam masala, and nutmeg; cook, stirring, for 1 minute. Add the spinach in batches, stirring often, until the spinach wilts. Season with salt and pepper. Add 1/2 cup of water, cover, and simmer until the spinach is very tender, about 5 minutes. Uncover and cook until most of the liquid has evaporated, about 5 minutes. Stir in the cream, lemon juice, and cheese and serve with rice.
Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
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