Description
Palak Paneer Spinach & Cheese Curry
Have you ever tried Palak Paneer with a twist? This classic North Indian curry, typically made with paneer, gets a delicious makeover with halloumi! The Cypriot cheese adds a salty kick and a fantastic caramelized texture that pairs perfectly with the vibrant spinach sauce. Whether you’re a curry connoisseur or just looking for a unique take on a favorite, this dish is a must-try for all the curry lovers out there!
500g spinach (thawed if frozen)
50g cashews
100ml water
375g halloumi, cubed
2 tsp cumin seeds
2 tsp garam masala
1 onion, diced
4 garlic cloves, diced
2.5cm ginger, diced
1 tomato, chopped
2 tbsp tomato paste
1 chilli, chopped
1/2 cup vegetable or chicken stock
Directions:
1. Cook spinach and cashews in water for 5 mins, then puree.
2. Fry halloumi until golden, set aside.
3. Dry fry spices, add oil, onion, garlic, ginger, tomatoes, paste, chilli. Cook 5 mins.
4. Add stock, spinach, simmer 5 mins, add halloumi.
Prep Time: 20 mins
Kcal: 250
Step-by-Step Guide
1. Prepare the Spinach Base: In a saucepan, combine 500g spinach, 50g 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 aside.
2. Cook the Halloumi: Pat 375g of cubed halloumi dry with a paper towel. In a large, non-stick pan over medium-high heat, fry the cubes until golden brown on all sides, about 2-3 minutes. Remove and set aside on a plate.
3. Build the Curry Base: In the same pan, dry toast 2 tsp cumin seeds for 30 seconds until fragrant. Add 1-2 tbsp of oil, then add 1 diced onion. Cook for 3-4 minutes until soft. Add 4 diced garlic cloves, 2.5cm diced ginger, 1 chopped tomato, 2 tbsp tomato paste, and 1 chopped chilli. Cook for 5 minutes, stirring frequently.
4. Combine and Simmer: Stir in 2 tsp garam masala, then pour in 1/2 cup of stock and the pureed spinach mixture. Bring to a simmer and cook for 5 minutes to allow the flavors to meld. Gently fold in the fried halloumi and heat through for 1-2 minutes.
Serving Suggestions
Serve this rich curry hot, accompanied by steamed basmati rice or warm, fluffy naan bread to soak up the sauce. A side of cooling cucumber raita or a simple kachumber salad (diced cucumber, tomato, and onion) provides a refreshing contrast. For a complete feast, pair it with other Indian dishes like dal or vegetable samosas.
How-to Summary
Puree cooked spinach and cashews. Pan-fry halloumi cubes until golden. In the same pan, toast cumin, then sauté onion, garlic, ginger, tomato, paste, and chilli. Add garam masala, stock, and the spinach puree. Simmer, then stir in the halloumi to heat through. Serve immediately.
Frequently Asked Questions
Can I use fresh spinach instead of frozen? Yes. Use about 250g of fresh spinach. It will wilt down significantly when cooked with the cashews.
What can I substitute for halloumi? Traditional paneer is the classic substitute. Firm tofu, pressed and cubed, works for a vegan version, though it will be less salty.
How can I make the curry creamier? Add 2-3 tablespoons of heavy cream or full-fat coconut milk at the end of cooking for a richer, creamier texture.
Is this dish very spicy? The heat is adjustable. Deseed the chilli for mild heat, use a milder pepper variety, or add a pinch of chilli powder to taste.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.
Common Mistakes to Avoid
- Not drying the halloumi: Pat it dry before frying to ensure a proper sear and golden crust.
- Over-blending the spinach: Puree until just smooth. Over-blending can incorporate too much air, affecting the sauce’s texture.
- Burning the spices: Toast dry spices like cumin for only 30 seconds over medium heat until fragrant, not smoky.
- Overcooking the halloumi after adding it back: Add the fried cheese at the very end and just warm it through to maintain its pleasant texture.
Conclusion
This Halloumi Palak Paneer offers a delightful and flavorful twist on a beloved classic. The salty, caramelized halloumi perfectly complements the creamy, spiced spinach gravy, creating a dish that is both comforting and exciting. With its straightforward steps and adaptable nature, it’s an excellent recipe to add to your culinary repertoire for a satisfying and impressive meal any night of the week.