Saag Halloumi (Aka Saag Paneer but with Halloumi)

Saag Paneer with Halloumi

Serve 4 

This twist on the classic saag paneer swaps paneer for crispy halloumi, making it salty, rich, and absolutely delicious. It’s a great way to enjoy a comforting curry with minimal effort.

Ingredients:

• 500g frozen spinach (defrosted and squeezed dry)
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 green chili, diced
• 1–2 tablespoons fresh coriander, chopped
• ½ can chopped tomatoes
• 1 block of halloumi
• 1/4 cup of coconut milk (or cream it will just be a bit thicker)
• ½ teaspoon of curry powder
• ¼ teaspoon turmeric
• ¼ teaspoon chili powder
• ¼ teaspoon onion seeds
• 1 teaspoon ground coriander
• 1 teaspoon garam masala

• A drizzle of vegetable oil
• ½ teaspoon curry powder
• ¼ teaspoon turmeric

Instructions

Step 1: Marinate the Halloumi

• Cut the halloumi into chunks and toss it with a drizzle of oil, ½ teaspoon of curry powder, and ¼ teaspoon of turmeric. Set it aside to marinate while you make the sauce.

Step 2: Start the Saag Sauce

• Heat some oil and 25g of butter in a pan over medium heat.
• Add the onion, garlic, and green chili, and sauté for 4–5 minutes until softened.
• Stir in 1 teaspoon of salt and the chopped coriander.

Step 3: Build the Flavors

• Add ½ teaspoon of curry powder, ¼ teaspoon turmeric, ¼ teaspoon chili powder, ¼ teaspoon onion seeds, 1 teaspoon ground coriander, and 1 teaspoon garam masala.
• Cook the spices for 2 minutes to release their aroma.

Step 4: Add Tomatoes and Spinach

• Stir in the chopped tomatoes and cook for a few minutes.
• Add the spinach and cook it down for 5 minutes, adding a splash of water if needed to help everything come together.
• Stir in ¼ cup of coconut milk and let it cook for another few minutes.

Step 5: Blend and Finish the Sauce

• Blend ¾ of the spinach mixture until smooth, then mix it back in with the remaining chunky bits for a nice texture. If need you can add another dash of coconut milk.

Step 6: Cook the Halloumi

• In a separate pan, fry the marinated halloumi over medium heat until it develops a golden crust on all sides.

Step 7: Combine and Serve

• Add the crispy halloumi to the spinach mixture. Taste the dish and adjust seasoning if needed—but remember, halloumi is salty, so check with a bite of everything together before adding more salt.

This saag halloumi is perfect served with rice, flatbreads, or any other curry accompaniments you like.

Enjoy, Del x