Palak Paneer with Tomato and Halloumi

How to make it

1. 1

   Cook the rice according to the packet instructions.

2. 2

   Cut the halloumi into cubes. Dice the fresh tomatoes and finely chop the onion and garlic.

3. 3

   Heat 1 tbsp olive oil in a frying pan and fry the halloumi cubes until golden all over. Remove from the pan and set aside.

4. 4

   Add the remaining 1 tbsp olive oil to the same pan. Sauté the onion, garlic and grated ginger over a medium heat for about 3 minutes until the onion has softened.

5. 5

   Stir in the tomato purée and garam masala and fry for 1 minute to release the aromas of the spices.

6. 6

   Add the chopped tinned tomatoes, diced tomatoes, water and crumbled vegetable stock cube. Cover and simmer for about 7-8 minutes to reduce.

7. 7

   Stir in the whipping cream and fresh spinach. Simmer for a couple of minutes until the spinach has fully wilted.

8. 8

   Roughly blend the sauce with a stick blender if you prefer a smoother texture, or leave it rustic.

9. 9

   Fold the fried halloumi into the sauce and season with salt. Serve hot with freshly cooked rice.