Description
Palak Paneer with Halloumi
Palak Paneer gets a tasty twist by replacing paneer with halloumi! The lightly salty and crispy halloumi gives this curry a unique and delicious flavor. It’s a perfect dish for curry lovers looking for something new and exciting. Serve it up with basmati rice or naan for a complete meal that’s sure to impress!
2 tbsp ghee or neutral oil
½ tsp mustard seeds (optional)
½ tsp cumin seeds
1 large onion, diced
15-20 g ginger
4 garlic cloves
2 medium tomatoes
1 tbsp tomato paste (optional)
250 g halloumi, roughly cubed
300 g fresh spinach
150 ml heavy cream (or coconut milk)
Spices:
1 tsp chili powder
½ tsp turmeric
2 tsp coriander powder
1 tsp garam masala
1 tsp paprika powder
½ tsp chili flakes
Others:
Extra heavy cream for garnish
Fresh cilantro
Chili flakes (optional)
Directions:
1. Wash spinach and blend with heavy cream until smooth.
2. Crush ginger and garlic into a paste. Cube halloumi.
3. Heat oil in a pan. Add cumin and mustard seeds, fry for 15 sec.
4. Add onion, cook until soft. Stir in ginger, garlic, spices, and tomato paste.
5. Add tomatoes, simmer until soft. Mix in spinach blend and water.
6. Fry halloumi until golden. Add to spinach sauce, stir gently.
Prep Time: 5 mins
Kcal: 360
Step-by-Step Guide
1. Prepare the Spinach Base: Thoroughly wash 300g fresh spinach. In a blender, combine the spinach with 150ml heavy cream and blend until completely smooth. Set aside.
2. Prepare Aromatics & Halloumi: Crush 15-20g ginger and 4 garlic cloves into a coarse paste. Roughly cube 250g of halloumi into bite-sized pieces.
3. Toast the Spices: Heat 2 tbsp ghee or oil in a large pan over medium heat. Add ½ tsp cumin seeds and ½ tsp mustard seeds (if using). Fry for 15 seconds until fragrant.
4. Build the Curry Base: Add 1 large diced onion to the pan. Cook until soft and translucent. Stir in the ginger-garlic paste, all the ground spices (chili powder, turmeric, coriander, garam masala, paprika, chili flakes), and 1 tbsp tomato paste. Cook for 1 minute.
5. Incorporate Tomatoes & Spinach: Add 2 medium chopped tomatoes. Simmer until they break down. Pour in the blended spinach-cream mixture and about 100ml of water. Stir well, bring to a gentle simmer, and cook for 5-7 minutes.
6. Cook the Halloumi: While the sauce simmers, heat a separate non-stick pan. Fry the cubed halloumi until golden brown on all sides. This step is crucial for texture.
7. Combine and Finish: Gently fold the fried halloumi into the spinach sauce. Stir carefully to avoid breaking the cheese. Simmer together for 2 final minutes.
Serving Suggestions
Serve this rich curry hot. It pairs perfectly with steamed basmati rice or warm, buttery naan bread to soak up the sauce. For a complete meal, add a side of cooling cucumber raita or a simple onion salad. Garnish with a drizzle of extra heavy cream, fresh cilantro leaves, and a sprinkle of chili flakes for extra heat.
How-to Summary
Blend spinach and cream. Sauté whole spices, then onions. Add ginger-garlic paste, ground spices, and tomato paste. Cook tomatoes, then stir in the spinach puree. Separately pan-fry halloumi cubes until golden. Gently combine the halloumi with the spinach curry and simmer briefly. Garnish and serve.
Frequently Asked Questions
Can I use frozen spinach? Yes. Thaw and thoroughly squeeze out all excess water before blending to prevent a watery sauce.
Is there a substitute for heavy cream? Absolutely. Full-fat coconut milk is an excellent dairy-free alternative that adds a subtle sweetness.
Why fry the halloumi separately? Frying creates a crispy exterior that helps the cheese maintain its texture in the sauce, preventing it from becoming rubbery.
Can I make this dish ahead of time? You can prepare the spinach sauce in advance, but add the fried halloumi just before serving to keep it crisp.
My sauce is too thick. What should I do? Thin it with a little water, vegetable broth, or extra cream until you reach your desired consistency.
Common Mistakes to Avoid
- Over-blending the Halloumi: Stir it into the sauce gently and briefly. Over-stirring can cause it to break apart and become mushy.
- Skipping the Halloumi Fry: Adding raw halloumi directly to the sauce will steam it, resulting in a soft, less flavorful texture.
- Not Cooking the Spices Enough: Sauté the ground spices with the aromatics for at least a minute to unlock their full flavor and avoid a raw, gritty taste.
- Using Wet Spinach: Ensure fresh spinach is thoroughly dried or frozen spinach is squeezed dry to prevent a diluted, watery curry.
Conclusion
This Halloumi Palak Paneer is a fantastic fusion that brings a delightful salty crunch to a classic creamy curry. By following the key steps—especially pan-frying the halloumi—you ensure a perfect texture contrast in every bite. It’s a simple yet impressive dish that’s ready in under 30 minutes, offering a delicious new take on a beloved favorite. Give this recipe a try for a weeknight dinner that feels truly special.