Saag Halloumi Recipe
If you love traditional saag, you’ll enjoy it even more with halloumi. This Saag Halloumi recipe mixes the classic British-Indian dish with the Mediterranean style. It focuses on freshness and lightness which will make it a favorite for vegetarians. I love to eat the traditional version at a curry house on Friday nights but it’s too rich for a weekday dinner. The home version of recipe used the Halloumi instead of the paneer.
This recipe uses halloumi instead of paneer because its saltiness enhances the spices’ flavor.
Ingredients for Saag Halloumi Recipe:
| Quantity of the Ingredients | Name of the Ingredients |
| 2 tablespoons | Olive Oil |
| 250 g | Halloumi, Cut into cubes ( cubes size should be 2cm) |
| 1 | Onion ( sliced ) |
| 2 | Garlic Cloves ( Chopped) |
| 1 piece | Fresh Ginger ( should be 4cm, granted) |
| 1 tablespoon | Ground Coriander |
| 1 tablespoon | Ground Cumin |
| 1 tablespoon | Turmeric |
| 1 / 2 tablespoon | Chili Powder |
| 250 g | Spinach |
| 200 | Cherry tomatoes ( Cut in half ) |
| The quantity depends on you. | Fine sea salt |
How to prepare the ingredients for the Saag Halloumi Recipe?
1. Take a deep-sided frying or sauté pan, add 1 tablespoon of oil, and heat it over high temperature. You will see the oil shimmer as soon as it is ready. When the oil shimmers, add the halloumi and fry it, tossing it frequently. A few minutes later, when the cheese is deeply browned, tip the halloumi into a bowl lined with kitchen paper. Place the frying pan back over the heat along with the remaining oil and the onion. Toss the pan frequently to prevent burning. Continue this until the onion is lightly charred and somewhat softened, about 4 minutes. I prefer to keep some crunch in the onion to contrast with the soft halloumi.
2. After that, the next step is to add the garlic and spices to the pan and fry them for a minute. Then, add the cherry tomatoes and 3 tablespoons of water. Cover the pan and let the tomatoes cook until they soften and lose their shape, about 5 minutes. Please make sure to stir it frequently to prevent sticking to the pan.
3. Congratulations! The last and final step of the recipe has come: reduce the heat to medium and stir the halloumi into the curry, which should be much drier by now. Add the spinach (usually in one or two batches, allowing it to wilt before adding the next). Once the spinach has wilted, remove it from the heat, taste, and season as required.
For perfect taste, serve immediately. Try this recipe once; believe me, it will make you famous as a chef in your social circle.
How to serve Saag Halloumi ?
This is the pure vegetarian dish you can serve with Naan, rice or any flatbreads.
Other side dishes that go well with halloumi curry.
- Tomato zaatar soup
- Pasta with cherry tomatoes and mint
- Couscous salad
- Rice Pilaf
- Grilled Vegetables Roasted potatoes
- Sweet chili mayo.
