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highlyeccentricI pulled some paneer out of the back of my shelf in the fridge, and the hermetically sealed packet had expanded with mystery gases. That was clearly no longer food. Faced with a choice between Palak Aloo, Palak Feta and Palak Halloumi, I chose the latter.
And it was pretty great, actually. Definitely better than Pallak Feta, more satisfying than Palak Aloo, and, I reckon, better than BAD Palak Paneer. (Probably because of the salt quotient in halloumi.)
And unlike pretty much every other halloumi dish I cook, the cheese was fine when reheated! Amazing discovery.
(I also adulterated it by adding a can of cannellini beans, and about a cup of pre-cooked brown lentils. We might be talking about spinach-and-pulses tomato-based stew with curry spices and halloumi at this point. But it was pretty great, so... No regrets.)
And it was pretty great, actually. Definitely better than Pallak Feta, more satisfying than Palak Aloo, and, I reckon, better than BAD Palak Paneer. (Probably because of the salt quotient in halloumi.)
And unlike pretty much every other halloumi dish I cook, the cheese was fine when reheated! Amazing discovery.
(I also adulterated it by adding a can of cannellini beans, and about a cup of pre-cooked brown lentils. We might be talking about spinach-and-pulses tomato-based stew with curry spices and halloumi at this point. But it was pretty great, so... No regrets.)