Spinach and Cheese Curry
This spinach and cheese curry is a little different from the saag paneer enjoyed in many restaurants as this curry is made using halloumi cheese. Halloumi adds a salty pop and chewier texture than paneer which can be quite mild.
This dish is quick to prepare and can be in a large batch to be frozen and enjoyed in the future.
Serve this dish as a main for lunch or as a side with your favourite curries such as Dhaba chicken and dahl, spiced rice (pulau) and a few nan breads (I'm hungry just writing this!)
This spinach and cheese curry is perfect as a vegetarian side to your Indian feast!
- 1 tbsp vegetable oil
- 1 Indian bay leaf
- 10 whole black peppercorns
- 1/2 medium onion chopped
- 2 tsp garlic ginger paste (grind together equal quantities of garlic and ginger)
- 2 whole green chilis slit halfway along length
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1 tsp coriander powder
- 1 tbsp curry powder (e.g. Kitchen King)
- 1/2 cup water
- 300 g frozen minced spinach
- 1/2 fresh tomato seeded and chopped
- 2 tbsp yoghurt
- halloumi cheese
- salt to taste
Add 1 tbsp of oil, bay leaf and peppercorns to a frying pan. Turn on to a medium heat and fry until the aroma is released (be careful not to burn the bay leaf).
Add the onions to the pan and fry until the onions start to soften. Add 1 tsp of garlic ginger paste and the green chilis and fry for 1 minute.
Add 1/2 tsp of turmeric and chili, 1 tsp of coriander and 1 tbsp of curry powder to the pan. Fry for 30 seconds stirring to ensure the spices don’t burn. Add the water and stir vigorously (be careful of the steam released at this stage).
Add the spinach to the pan and simmer until defrosted.
At this stage add the yoghurt and tomato. Stir and then simmer for 10 minutes.
While the spinach is simmering cook the halloumi. Slice the halloumi block into 1 cm slices. Place each slice in a dry non-stick frying pan (do not add oil). Turn the pan onto a medium heat and cook the halloumi until it browns. Don't worry if a lot of liquid escapes - that's why we use the non-stick pan.
You will need to turn each piece and move the pieces around the pan to ensure they are evenly cooked on each side.
When cooked remove the halloumi from the pan and leave to cool. Chop each halloumi slice into eight pieces.
Add the halloumi to the spinach curry and stir to ensure everything is combined. Remove from the heat and check for seasoning.
Taste for seasoning with a piece of halloumi as it is quite salty and can affect the seasoning levelsServe with your favourite curries such as Dhaba chicken, spiced rice and breads.