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–+ servings

Saag Halloumi

Creamy spinach curry topped with golden halloumi in a cast iron dish
This saag halloumi is a delicious twist on saag paneer, made with golden fried halloumi cubes in a smooth spinach, tomato and yoghurt sauce. Serve as a veggie side dish or as a main course with rice or flatbreads.
Harriet Young Start Cooking in Cook Mode
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 4 People

Equipment

  • Large frying pan or sauté pan
  • Chopping board
  • Sharp knife
  • wooden spoon
  • Stick blender, soup maker or blender

Ingredients

  • 1 tbsp vegetable oil
  • 225 g halloumi
  • 1 onion
  • 3 cloves garlic
  • 10 g ginger
  • 1 tsp garam masala
  • ½ tsp cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • 4 tomatoes
  • 120 g spinach
  • 2 tbsps plain yoghurt
  • Pinch of salt
US Customary - Metric

Instructions

  • Cut the halloumi into 1-2cm cubes. Heat the vegetable oil in a large pan and fry the halloumi until golden on the outside. Transfer to a plate and set aside.
  • Finely chop the onion, garlic and ginger. Add them to the same pan and cook gently for 7-8 minutes, until the onion is soft.
  • Roughly chop the tomatoes. Add them to the pan with the garam masala, cumin, ground coriander and turmeric. Cook, stirring regularly, until the tomatoes break down.
  • Add the spinach and a pinch of salt. Cook until the spinach has wilted.
  • Blend the sauce until smooth using a stick blender, soup maker or blender.
  • Return the sauce to the pan and stir in the yoghurt.
  • Top with the fried halloumi and serve with rice, naan or as part of a bigger curry spread.
Nutrition Facts
Saag Halloumi
Amount per Serving
Calories
263
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
4
g
Cholesterol
 
1
mg
0
%
Sodium
 
712
mg
31
%
Potassium
 
548
mg
16
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
15
g
30
%
Vitamin A
 
3852
IU
77
%
Vitamin C
 
28
mg
34
%
Calcium
 
632
mg
63
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • Halloumi is naturally salty, so don’t add too much extra salt before tasting.
    For the best texture, fry the halloumi separately and add it at the end rather than simmering it in the sauce.
  • If making ahead, prepare the sauce in advance and fry the halloumi fresh just before serving.
  • If the sauce is too thick after blending, add a splash of water to loosen it.
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