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Garlicky Spinach Halloumi – Palak Paneer Middle-Eastern Style

Crispy and squeaky halloumi pairs with a flavorful spinach purée in this delicious and easy version of palak paneer, Middle-Eastern style.
Prep Time20 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Middle-Eastern
Keyword: halloumi, Palak paneer
Servings: 3

Equipment

  • Blender

Ingredients

  • 70 g raw cashews
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 4 cloves garlic finely chopped
  • 60 ml water (¼ cup)
  • 225 g halloumi cubed into bite-size pieces
  • 1 tbsp lemon juice

Spinach mix:

  • 350 g frozen spinach
  • 2 tbsp tomato paste
  • 15 g cilantro (⅓ cup)
  • 1 clove garlic
  • 1 tsp chili paste or to taste (see note)
  • 2 tsp grated fresh ginger
  • ¼ tsp paprika
  • ¼ tsp ground cumin
  • 1 tbsp preserved lemon zest chopped
  • Scant ½ tsp salt
  • 120 ml water (½ cup)
  • 3 tbsp heavy cream

Instructions

  • Soak the raw cashews in hot water for at least 15 minutes to soften them. Drain the cashews after soaking.
  • Chop: While the cashews are soaking, finely chop the onion and 4 garlic cloves.
  • Heat 1 tbsp olive oil in a large pan that has a lid, and cook the onion and garlic over medium-low heat for about 2 minutes. Add ¼ cup water. Cover the pan, and cook over low heat for about 10 minutes, until the onions are soft. You are not trying to brown the onions.
  • While the onions are cooking, thaw the spinach. To avoid browning the spinach, thaw on low heat in the microwave until just thawed. Try to avoid getting the spinach hot. Do not drain the spinach.
  • Blend the spinach mixture: Place the thawed spinach and all the other spinach mixture ingredients plus the drained cashews in a blender. Purée until the mixture is smooth. If you want the texture of some cashew bits, it’s okay to purée a little less.
  • Cook the halloumi: Once the onions are cooked, move the onions off to the sides, and add the cubed halloumi to the pan. Cook over medium heat, and turn the halloumi occasionally so that it browns on at least a couple sides.
  • Add the spinach mixture to the pan. Cook for about 2 minutes, until well heated, but not turning brown. Off heat and add lemon juice.
  • Serve over rice or with a Middle-Eastern flatbread such as lavash or pita.

Notes

  1. Chili pastes such as Moroccan harissa or Thai sambal oelek work great. Other options to add a touch of heat would be ½ jalapeño pepper, seeded and chopped, or some Aleppo or cayenne pepper to taste.
  2. The amount of halloumi is approximate. 225 g was one whole block for me. Feel free to use more! An alternative to halloumi is bread cheese (juustoleipa), if that’s available near you.
  3. Thawing the spinach the night before in the refrigerator is preferable, but if you didn’t plan that far ahead, follow the instructions above for thawing in the microwave.