Lately I have been subbing in halloumi for paneer in some dishes and I have to admit I may like it better. It just has this salty, rich flavor that is more assertive than paneer. I know that notion is sacrilege to those that worship at the temple of paneer but give this a try and let me know what you think!
Serves 4
Ingredients
1 TB canola or sunflower oil
8.8 oz halloumi, cubed or flat discs
1 jar Brooklyn Delhi Cashew Butter Masala
handful of greens (i.e. baby spinach or kale)
Method
Turn heat to medium-high. In a non-stick pan, add the oil. Add in halloumi in a single layer. Sauté for about 5-7 minutes until golden brown, flipping cubes to evenly brown.
Add 1 jar Brooklyn Delhi Cashew Butter Masala sauce to the fried halloumi. Simmer until heated through. Stir in greens and cook until just wilted, a minute or so. Adjust salt.
Serve with rice or naan and Brooklyn Delhi Achaar or Mango Chutney.
For Serving
rice or naan
yogurt, optional
Brooklyn Delhi Tomato Achaar, Roasted Garlic Achaar or Mango Chutney
In this recipe
