Description
Palak Halloumi Spinach Curry
Palak Paneer is a beloved North Indian curry, traditionally made with paneer cheese and spinach. But have you ever tried substituting halloumi for paneer? This version brings a new twist to the classic, with pan-fried halloumi adding a delightful texture and a salty kick. Perfectly paired with roti, naan, or rice, it’s a must-try for curry lovers looking to add a little twist to their weeknight dinner routine!
500g chopped spinach
50g cashews
100ml water
375g halloumi, cut into pieces
2 tsp cumin seeds
2 tsp garam masala
1 onion, diced
4 cloves garlic, diced
2.5cm ginger, diced
1 tomato, chopped
2 tbsp tomato paste
1 chili, chopped
1/2 cup vegetable stock
Directions:
1. Cook spinach and cashews in water for 5 mins. Puree and set aside.
2. Fry halloumi until golden. Set aside.
3. Dry fry cumin & garam masala. Add oil, onion, garlic, ginger, tomato, paste, and chili. Fry for 5 mins.
4. Add stock and spinach, simmer for 5 mins. Stir in halloumi and serve.
Prep Time: 20 mins
Kcal: 350 per serving
Step-by-Step Guide
1. Create the Spinach Base: In a saucepan, combine the chopped spinach, cashews, and 100ml water. Cook over medium heat for 5 minutes until the spinach is wilted. Transfer the mixture to a blender and puree until completely smooth. Set this vibrant green puree aside.
2. Prepare the Halloumi: Pat the halloumi pieces dry. Heat a tablespoon of oil in a large pan or skillet over medium-high heat. Fry the halloumi for 2-3 minutes per side until beautifully golden brown. Remove and set aside on a plate.
3. Build the Curry: In the same pan, dry toast the cumin seeds and garam masala for 30 seconds until fragrant. Add a splash of oil, then the diced onion. Cook for 3-4 minutes until softening. Add the garlic, ginger, chopped tomato, tomato paste, and chili. Fry this mixture for 5 minutes, stirring frequently, until the tomatoes break down.
4. Combine and Finish: Pour in the vegetable stock and the reserved spinach-cashew puree. Stir well, bring to a simmer, and cook for 5 minutes to let the flavors meld. Gently stir in the pan-fried halloumi pieces, heat through for 1-2 minutes, and serve immediately.
Serving Suggestions
This rich and creamy curry is incredibly versatile. Serve it over a bed of fluffy basmati rice or with warm, buttery naan bread to soak up every bit of sauce. For a lighter option, pair it with roti or chapati. Garnish with a drizzle of cream, a sprinkle of fresh cilantro, or extra chili flakes for heat. A side of cooling cucumber raita perfectly balances the spices.
How-to Summary
This dish involves four key stages: pureeing cooked spinach and cashews for the base, pan-frying halloumi until golden, building a spiced tomato-onion gravy, and finally combining everything with stock to create a luxurious, flavorful curry ready in about 30 minutes.
Frequently Asked Questions
Can I use frozen spinach instead of fresh? Absolutely. Use about 300g of frozen chopped spinach. Thaw and squeeze out all excess water before cooking with the cashews to prevent a watery curry.
Is there a substitute for cashews for a nut-free version? Yes. Soaked sunflower seeds or a tablespoon of unsweetened creamy sunflower seed butter can provide similar richness without nuts.
My halloumi turned rubbery. How can I avoid this? Ensure your pan is hot before adding the cheese and avoid overcrowding. Fry in a single layer until golden, then remove immediately—prolonged cooking or simmering can make it tough.
Can I make this curry ahead of time? You can prepare the spinach sauce and spice base ahead. Store separately and reheat together, adding the pan-fried halloumi just before serving to maintain its texture.
How can I adjust the spice level? Control the heat by removing the seeds from the chili or omitting it entirely. For more heat, add a pinch of cayenne pepper with the dry spices.
Common Mistakes to Avoid
- Not squeezing excess moisture from frozen spinach, resulting in a thin, diluted sauce.
- Overcooking the halloumi in the final simmer, causing it to become tough and chewy.
- Burning the dry spices. Toast them only for 30 seconds until fragrant before adding oil.
- Blending the spinach and cashews while too hot without caution, which can cause steam pressure to blow the blender lid off.
Conclusion
This Palak Halloumi Spinach Curry is a brilliant and satisfying twist on a classic. The salty, firm halloumi offers a delightful contrast to the creamy, spiced spinach sauce, creating a dish that is both familiar and excitingly new. With its straightforward steps and flexible ingredients, it’s an achievable gourmet experience perfect for any night of the week. Give this fusion recipe a try—it might just become your new favorite way to enjoy a curry.