I’ve made a chicken version of this curry some time ago and you probably don’t come across this particular curry in the Indian restaurants often. Lamb and spinach curry, maybe. However, what’s common is palak paneer which can be found under the vegetarian section on the menu.
“Geeze Emily, why the specification of the location of the dish on the menu?” one may ask. Or maybe not.
I just feel that Indian food is not just about butter chicken, chicken tikka masala and/or rogan josh. There are so many varieties other than the rich and creamy kind that we all seem to be obsessed with. There are beans and lentil curries, dosa (think a big crispy pancake filled with dry potato curry), beriyani and pulao, and last but not least, saag (spinach and/or mustard leaf-based curry). Home-styled chicken and red meat curries don’t usually cook with cream. The most Indian mamas would cook with is yoghurt. This is based on reliable intel from a couple of Indian mamas that I’m friends with. ;P I’m just saying… home cooked curries are not the same as restaurant curries. I just need to get this out my system, ha!
Now back to my spinach and haloumi…