Saag Halloumi
Curry of cooked spinach with halloumi, tomato, yogurt and naan bread
Ingredients
- Halloumi Cheese
- Baby Spinach
- Yellow Onion(s)
- Fresh Chili Pepper
- Tomato(es)
- Greek Yogourt 2%
- Naan Bread
- Spice Mix (garam massala powder,cumin powder)
- Garlic Clove(s)
Necessary elements
pan, bowl, hand blender or food processor
1. Warning, spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for less heat. Crush the garlic. Chop the onion. Cut the tomato in small dice. Cut the halloumi into cubes. Thinly slice the chili pepper.
2. Heat a drizzle of oil in a pan over medium-high heat. Cook the halloumi cubes 4-5 minutes until most of the sides are golden brown. Remove from the pan.
3. Add a drizzle of oil to the pan if necessary. Add the onion, chili pepper, garlic and spices and cook 3-4 minutes. Add the spinach and cook for 1-2 minutes. Add salt and pepper.
4. Transfer the spinach mixture to a container or food processor with 1/4 2P | 1/3 3P cup of oil. Reduce everything to a sauce.
5. If desired, reserve 1-2 tbsp of yogurt for serving. Mix the spinach curry with the yogurt and tomato. Adjust salt and pepper to taste. Heat for 2 minutes in the pan over low heat. Meanwhile, warm up the naan bread.
6. Add the halloumi to the spinach sauce. Serve with the naan bread. Bon appétit!