Cook and Scale
Palak Halloumi
4 servings · 40 min total
A silky spiced spinach curry studded with golden fried halloumi. A vegetarian take on the beloved palak paneer.
Ingredients
- 600 g spinach
- 250 g halloumi, cubed
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 5 garlic, crushed
- 25 g fresh ginger, grated
- 1–2 fresh chilli, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1 dl heavy cream
- salt to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Purée the spinach — Blanch the spinach in boiling water for 2 minutes, then drain, cool under cold water, and blend to a smooth purée.
- 2.
Fry the halloumi cubes — Fry the halloumi cubes in half the oil for 5 minutes until golden on all sides, then set aside.
- 3.
Build the spice base — In the remaining oil, cook the onion for 7 minutes. Add garlic, ginger, and chilli and fry 2 minutes, then stir in the cumin, coriander, turmeric, and garam masala.
- 4.
Simmer the spinach sauce — Stir in the spinach purée and cream and simmer 6 minutes. Fold in the halloumi to warm through, season with salt, and serve.