Description
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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
