Description
Palak Halloumi
Palak Halloumi is a delicious fusion of Indian and Mediterranean flavors. This dish blends the earthy richness of spinach (palak) with the chewy, golden goodness of fried halloumi cheese. If you love palak paneer, give this unique twist a try! It’s perfect as a vegetarian main or a flavorful side dish. The dish is also keto-friendly, gluten-free, and packed with protein, making it a satisfying meal for all.
8 oz halloumi cheese, cubed
1 cup defrosted spinach
1 small onion, finely chopped
4 cloves garlic, minced
2 jalapenos, deseeded and chopped
1 tbsp fresh ginger, grated
1 tbsp lemon juice
4 tbsp heavy cream
2 tbsp olive oil
¼ tsp turmeric
½ tsp salt
1 tsp ground coriander
½ tsp cumin
1 tsp garam masala
½ tsp dried red chili
Directions:
1. Mix spices in a large bowl, toss halloumi cubes in the mixture.
2. Heat olive oil in a skillet, fry halloumi until golden. Set aside.
3. Sauté onion, ginger, garlic, and jalapenos for 5 min.
4. Add spinach, lemon juice, and cream. Stir for 2 min.
5. Add halloumi, simmer for 2 min. Serve warm.
Prep Time: 10 min
Kcal: 644 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect Palak Halloumi every time. First, ensure your spinach is thoroughly defrosted and squeezed of excess water to prevent a watery sauce. Pat your halloumi cubes dry with a paper towel before tossing them in the spice mixture; this helps the spices adhere and promotes better browning. When frying the halloumi, use medium-high heat and avoid overcrowding the pan to achieve a crisp, golden crust on all sides. For the spinach base, cook the onions until they are soft and translucent before adding the aromatics. Finally, when simmering the halloumi in the sauce, keep it brief—just long enough to warm the cheese through without making it rubbery.
Serving Suggestions
This versatile dish pairs beautifully with various sides. For a low-carb or keto meal, serve it over cauliflower rice or alongside a crisp green salad. To make it a more traditional Indian-style feast, pair it with warm naan bread, fluffy basmati rice, or whole-wheat roti. Garnish with a drizzle of extra cream, a sprinkle of fresh cilantro, or a few thin slices of fresh jalapeño for added color and freshness. It also makes an excellent, protein-rich side dish for grilled meats like tandoori chicken.
How-to Summary
In summary, Palak Halloumi is made by coating halloumi cubes in a blend of turmeric, coriander, cumin, garam masala, and chili, then pan-frying until golden. A creamy spinach sauce is created by sautéing onions, ginger, garlic, and jalapeños, then stirring in spinach, lemon juice, and heavy cream. The fried halloumi is added back to this sauce and simmered briefly before serving.
Frequently Asked Questions
Can I use fresh spinach instead of frozen? Yes. Use about 5-6 cups of fresh spinach leaves. Blanch them in boiling water for 1 minute, then drain, cool, and blend into a puree before adding to the sauce.
Is there a substitute for heavy cream to make it lighter? For a lighter version, full-fat coconut milk or plain Greek yogurt (added at the very end off the heat) work well. Avoid low-fat dairy as it may curdle.
My halloumi turned out rubbery. What went wrong? Halloumi becomes tough if overcooked. Fry it just until golden on the outside and add it to the simmering sauce for only 1-2 minutes to warm through.
Can I make this dish ahead of time? You can prepare the spinach sauce in advance, but for best texture, fry the halloumi and combine it with the sauce just before serving.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the cheese from becoming too tough.
Common Mistakes to Avoid
- Not squeezing excess water from defrosted spinach, resulting in a watery sauce.
- Overcooking the halloumi, making it tough and chewy instead of crispy on the outside and soft inside.
- Adding the cream at too high a heat, which can cause it to separate or curdle.
- Using too much salt early on, as halloumi is already quite salty. Always taste before final seasoning.
- Blending the spinach into too fine a puree, which changes the dish’s traditional texture.
Conclusion
Palak Halloumi is a brilliant fusion dish that successfully marries the creamy, spiced comfort of Indian palak with the salty, satisfying bite of Mediterranean halloumi. It’s surprisingly simple to prepare, nutritionally robust, and adaptable to various dietary needs. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal at home. This dish is sure to become a new favorite for anyone seeking a flavorful, vegetarian-centric recipe that doesn’t compromise on taste or substance. Give it a try and enjoy the delicious blend of cultures in every bite.