Saag Halloumi with Cherry Tomatoes
over Ginger Rice
Cooking time
20 minutes
Servings
2/4
Calories
/serving
We’re putting one of your favourite Indian restaurant orders within easy reach. Saag paneer is a big star on the vegetarian side of the menu. Remade with seared halloumi cheese, it delivers all those wonderfully creamy green sensations—without actually waiting for delivery.
We will send you:
- 15ml Ginger paste
- 140g Cherry tomatoes
- 15ml Minced garlic
- 120g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 160g White rice
- 60ml Heavy cream
- 125g Halloumi
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Cook the rice
- In a medium pot, heat a drizzle of oil on medium.
- Add ⅓ of the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, rinse the halloumi and pat dry; cut into medium cubes.
Sear the halloumi
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the halloumi and sear, 30 sec. to 1 min. per side, until browned.
- Transfer to a plate and reserve the pan.
Sauté the vegetables
- In the same pan, heat a drizzle of oil on medium.
- Add the tomatoes, garlic, spices, remaining ginger and S&P.
- Sauté, 3 to 5 min., until beginning to soften.
- Add the spinach and sauté, 1 to 2 min., until wilted.
Make the saag
- To the pan, add the cream, ¼ cup water (double for 4 portions) and black pepper.
- Simmer, stirring occasionally, 2 to 3 min., until thickened.
- Add the halloumi; stir well.
Plate your dish
- Divide the ricebetween your bowls.
- Top with the saag. Bon appétit!
