Description
Palak Paneer with a Twist: Halloumi Spinach Curry!
Palak Paneer is a beloved North Indian classic, but have you tried it with halloumi instead of paneer? Halloumi’s salty, firm texture makes it the perfect substitute, bringing a new depth of flavor when pan-fried to golden perfection. This twist on the traditional curry combines the richness of spinach with the irresistible chewiness of halloumi—it’s the ultimate comfort food that’s also packed with nutrients!
500g chopped spinach
50g cashews
100ml water
375g halloumi, cubed
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 chilli, chopped
1/2 cup vegetable stock
Directions:
1. Cook spinach & cashews in water for 5 mins. Drain & puree.
2. Fry halloumi until golden. Set aside.
3. Dry fry spices, then add onion, garlic, ginger, tomato, paste, & chilli. Cook for 5 mins. Add stock & spinach. Simmer 5 mins, add halloumi & serve.
Prep Time: 20 mins
Kcal: 350
Step-by-Step Guide
1. Prepare the Spinach Puree: In a large pan, combine the chopped spinach, cashews, and 100ml of water. Cook over medium heat for 5 minutes until the spinach is completely wilted. Drain any excess liquid and transfer the mixture to a blender. Blend until you achieve a smooth, vibrant green puree. Set aside.
2. Cook the Halloumi: Pat the cubed halloumi dry with a paper towel. Heat a tablespoon of oil in a non-stick pan over medium-high heat. Fry the halloumi cubes for 2-3 minutes per side until they are golden brown and crispy. Remove from the pan and set aside on a plate.
3. Build the Curry Base: In the same pan, add the cumin seeds and dry toast for 30 seconds until fragrant. Add a splash of oil, then the diced onion. Cook until soft and translucent. Add the garlic, ginger, and chopped chilli, cooking for another minute. Stir in the chopped tomato, tomato paste, and garam masala, cooking for 5 minutes until the tomatoes break down.
4. Combine and Simmer: Pour in the vegetable stock and the prepared spinach-cashew puree. Stir well to combine. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed.
5. Finish and Serve: Gently fold the pan-fried halloumi cubes into the simmering spinach curry. Let it heat through for 1-2 minutes. Serve immediately.
Serving Suggestions
This hearty curry is best served hot. For a complete meal, pair it with steamed basmati rice or warm, fluffy naan bread to soak up the creamy sauce. A side of cooling cucumber raita or a simple onion salad provides a refreshing contrast to the rich, spiced flavors. It also makes an excellent filling for wraps or a topping for baked potatoes.
How-to Summary
Create a smooth spinach-cashew puree. Pan-fry halloumi cubes until golden. Toast cumin, then cook onions, garlic, ginger, tomato, and spices to form a flavorful base. Add stock and spinach puree, simmer, then stir in the halloumi to heat through. Serve warm with rice or bread.
Frequently Asked Questions
Can I use frozen spinach instead of fresh? Yes, you can. Use 500g of frozen chopped spinach. Thaw and squeeze out all excess water thoroughly before cooking with the cashews to prevent a watery curry.
Is halloumi a good substitute for paneer? Absolutely. Halloumi holds its shape beautifully when fried and adds a delicious salty, briny flavor that complements the spinach. It does not melt, making it ideal for curries.
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 you use it.
Can I make this curry ahead of time? You can prepare the spinach curry base ahead and store it in the fridge for up to 2 days. However, fry and add the halloumi just before serving to maintain its perfect texture.
What can I use instead of cashews for a nut-free version? For a creamy texture without nuts, use 2-3 tablespoons of heavy cream, coconut cream, or a paste made from soaked sunflower seeds.
Common Mistakes to Avoid
Avoid overcrowding the pan when frying the halloumi, as this will steam the cubes instead of creating a crispy exterior. Do not skip draining the cooked spinach thoroughly, as excess water will dilute the curry sauce. Be careful not to burn the dry spices when toasting; they should become fragrant quickly. Finally, add the fried halloumi at the very end to prevent it from becoming tough or rubbery from overcooking in the sauce.
Conclusion
This Halloumi Spinach Curry is a fantastic and flavorful twist on a classic dish. It successfully marries the familiar comfort of palak paneer with the unique, salty chew of halloumi, resulting in a nutritious and deeply satisfying meal. Simple enough for a weeknight yet impressive for guests, this recipe is sure to become a new favorite. Give it a try and experience how one simple swap can transform a traditional recipe into something excitingly new.