Saag Halloumi
Authentic Punjabi-style ... just swapped out Paneer for Halloumi :-)
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