Saag Halloumi

Saag Halloumi

by calum
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Saag Halloumi

Authentic Punjabi-style … just swapped out Paneer for Halloumi 🙂
Course Side Dish
Cuisine Indian
Diet vegetarian
Recipe Type Curry
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

For the saag (greens base):

  • 300 g fresh spinach or 250g frozen spinach
  • 100 g mustard greens or kale optional, adds earthy depth
  • 1 green chilli adjust to taste
  • 1 inch ginger
  • 2 –3 cloves garlic
  • Water for blanching

For the curry:

  • 250 g paneer cubed
  • 1 medium onion finely chopped
  • 2 tomatoes finely chopped or pureed
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • ¼ tsp red chilli powder optional
  • Salt to taste
  • 1 –2 tbsp ghee or oil
  • 1 tbsp cornmeal or besan optional thickener
  • 1 tbsp butter or ghee for finishing

Instructions

Prep the greens

  • Blanch spinach (and mustard/kale if using) in boiling water for 1–2 minutes.
  • Drain, rinse with cold water to preserve colour.
  • Blend with green chilli, ginger, garlic into a coarse purée.

Cook paneer (optional)

  • Lightly pan-fry paneer cubes in a little oil until golden. Set aside on paper towel.

Make the curry base

  • Heat ghee/oil in a pan, add cumin seeds.
  • Add onion, sauté until golden brown.
  • Add tomatoes, turmeric, coriander, chilli powder, and cook until soft and reduced.
  • Stir in the cornmeal/besan and cook 1 minute to avoid raw taste.

Add the saag

  • Add blended greens to the pan.
  • Cook uncovered for 10–12 minutes on medium-low, stirring occasionally.
  • Add butter and garam masala, stir well.

Add paneer

  • Gently fold in paneer cubes.
  • Simmer for 5 more minutes. Adjust salt and thickness with hot water if needed.
  • 🌿 Garnish:
  • A dollop of butter or ghee
  • Optional: crushed kasuri methi or sliced onions