Description
Palak Paneer Halloumi Spinach Curry
Love Palak Paneer? Try this twist: we use halloumi instead of paneer! This Cypriot cheese brings a perfect salty kick, especially after a quick pan fry to achieve those crispy, caramelized edges. This classic Punjabi dish made with a modern twist is sure to impress curry lovers everywhere!
500g chopped spinach (frozen works too!)
50g cashews
100ml water
375g halloumi, bite-sized
2 tsp cumin seeds
2 tsp garam masala
1 onion, diced
4 garlic cloves, diced
1 inch ginger, diced
1 tomato, chopped
2 tbsp tomato paste
1 chilli, chopped
1/2 cup vegetable/chicken stock
Directions:
1. Boil spinach and cashews for 5 mins, drain and puree.
2. Pan fry halloumi until golden.
3. Dry fry spices, add remaining ingredients, and cook for 10 mins.
4. Add halloumi, and serve.
Prep Time: 20 mins
Kcal: 320
Step-by-Step Guide
1. Prepare the Spinach-Cashew Puree: In a pot, bring water to a boil. Add the chopped spinach and cashews. Boil for 5 minutes until the spinach is wilted and bright green. Drain thoroughly, reserving a splash of the liquid. Transfer the spinach and cashews to a blender or food processor. Add the 100ml of water (or a bit of the reserved cooking liquid) and blend until completely smooth. Set aside.
2. Pan-Fry the Halloumi: Pat the halloumi cubes dry with a paper towel. Heat a tablespoon of oil in a non-stick pan over medium-high heat. Add the halloumi in a single layer and fry for 2-3 minutes per side until deeply golden and crispy. Remove and set aside on a plate.
3. Build the Curry Base: In the same pan, lower the heat to medium. Add the cumin seeds and dry toast for 30 seconds until fragrant. Add a splash of oil, then the diced onion. Cook for 5-6 minutes until soft. Add the ginger, garlic, and chopped chilli, cooking for another minute.
4. Simmer the Sauce: Stir in the chopped tomato, tomato paste, and garam masala. Cook for 2-3 minutes until the tomatoes break down. Pour in the vegetable stock and bring to a gentle simmer. Let it cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Final Assembly: Reduce the heat to low. Stir in the vibrant green spinach-cashew puree until fully incorporated. Gently fold in the pan-fried halloumi cubes. Heat through for 2-3 minutes, then serve immediately.
Serving Suggestions
This rich and creamy curry is best served hot. For a complete meal, pair it with steamed basmati rice or warm, fluffy naan bread to soak up every bit of sauce. A side of cooling cucumber raita or a simple kachumber salad (diced onions, tomatoes, and cucumber with lemon) provides a refreshing contrast to the dish’s savory depth.
How-to Summary
Create a smooth puree from boiled spinach and cashews. Pan-fry halloumi cubes until crispy. In the same pan, toast cumin, then cook onions, ginger, garlic, and chilli. Add tomatoes, paste, garam masala, and stock to simmer. Finally, stir in the spinach puree and fried halloumi to heat through.
Frequently Asked Questions
Can I use fresh spinach instead of frozen? Absolutely. Use about 250g of fresh spinach leaves. Simply wilt them in a pan with a little water before blending with the cashews.
Is there a substitute for halloumi if I can’t find it? Paneer is the traditional choice and works perfectly. For a different salty, firm texture, try fried cubes of extra-firm tofu or even grilled chicken.
How can I make this dish less spicy? Simply omit the fresh chilli. The garam masala provides warmth without intense heat. You can also remove the seeds from the chilli if using it.
Can I make the spinach puree ahead of time? Yes, you can prepare the spinach-cashew puree 1-2 days in advance. Store it in an airtight container in the refrigerator.
Why is my curry watery? This usually happens if the spinach wasn’t drained well enough after boiling. Ensure you press out excess water. You can also simmer the final curry for a few extra minutes to thicken.
Common Mistakes to Avoid
Avoid overcrowding the pan when frying the halloumi, as this will steam it instead of creating a crispy crust. Do not skip the step of dry-toasting the cumin seeds, as it unlocks their essential flavor. Finally, ensure you blend the spinach and cashews until completely smooth for the signature creamy texture of the dish.
Conclusion
This Palak Paneer Halloumi Spinach Curry successfully marries tradition with innovation. The salty, crispy halloumi offers a delightful contrast to the velvety, spiced spinach sauce, creating a restaurant-quality dish that is surprisingly simple to make at home. It’s a guaranteed way to add excitement to your curry night and impress anyone at your table.