Ingredients
Palak Paneer - cyprus style
- 500 g spinach, fresh or frozen (or silverbeet)
- 1 tsp cumin seed
- 1/2 sticks cinnamon quill, (or cinnamon powder)
- 3 pods cardamom pod
- 1 bay leaf
- 1 brown onion, quartered
- 2 cloves garlic, peeled
- 4 cm ginger, peeled and quartered
- 1 chilli, fresh, green or red
- 40 g Ghee, or oil
- 400 g canned tomatoes
- 1 tsp salt
- 1 tbsp Vegetable stock paste
- 100 g cream, (optional)
- 1 tsp garam masala
- 250 g Halloumi cheese, cubed (1cm)
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Wash fresh spinach/silverbeet leaves thoroughly and steam or boil for 5 minutes (this can be done in the TMX basket or on the stove). If using frozen, extend cooking time till cooked through.
- Drain spinach (placeing it in cold water is supposed to keep the green colour... I just keep it drained in the pot).
- Add cinnamon, cumin, bay leave and cardamom pods int bowl and roast 4 min / Varoma / Sp 2 (MC out).
- Mill 30 sec / sp 9. Scrape down sides of bowl.
- Add onion, garlic, ginger and chilli and blitz 10 sec / sp 9. Scrape down sides.
- Add ghee / oil and saute 8 min / Varoma / sp 2 (MC out).
- Add the tomatoes, salt and veggie stock paste. Cook 10 min / Varoma / sp 2 (MC loosely on top, alternatively use simmering basket).
- Add cream and garam masala and cook another 2 min / Varoma / sp 2 (MC in).
- Add the spinach leaves and blend 20-30 sec on sp 5-6 (start on sp 5, then increase to 6). Cook for another 2 min / Varoma / sp 2 to reheat.
- Add the cubed halloumi and gently mix in with the spatula, or stir 30sec /
"Counter-clockwise operation" / sp 1.
Spinach
Curry base
Palak curry
Tip
Serve with rice or naan.
Obviously, palak paneer is meant to be made with paneer cheese, but my kids don't like that. The halloumi adds some real nice saltiness to the dish!
The idea for this comes from Thermo.Kitchen, but I believe that I have modified it enough to call this my own version.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Soooo tasty! I doubled the spices and used 120ml cream and it was enough to completely cover 900g of halloumi which I had diced up and put in the thermoserver. I added the sauce qnd stirred to combine qnd let it sit for 10min. I didnt add any salt and it was salty enough. Served it with saffron rice.
My daughter says its a 'cook it again' recipe (a big complent).