3 tablespoons canola oil
8 ounces halloumi cheese or paneer, cut into 3/4-inch cubes
3/4 cup finely chopped white onion
3 garlic cloves, minced
2 teaspoons finely grated peeled fresh ginger
1 tablespoon unsalted butter
1 1/2 teaspoons garam masala
1/4 teaspoon freshly grated nutmeg
Two 10-ounce bags of leafy spinach, stemmed
Kosher salt
Freshly ground pepper
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
Steamed basmati rice, for serving
Ingredients
- 3 tbsp canola oil
- 8 oz halloumi cheese or paneer, cut into 3/4-inch cubes
- 3/4 cup finely chopped white onion
- 3 garlic cloves, minced
- 2 tsp finely grated peeled fresh ginger
- 1 tbsp unsalted butter
- 11/2 tsp garam masala
- 1/4 tsp freshly grated nutmeg
- 2 10-ounce bags of leafy spinach, stemmed
- kosher salt
- freshly ground pepper
- 2 tbsp heavy cream
- 2 tsp fresh lemon juice
- steamed basmati rice, for serving
Directions
- In 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.
- Add 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.
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Recipe Credit: Kay Chun
Image Credit: Chris Court
