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Palak Halloumi

Yes, I am obsessed with #halloumi. I'm replacing paneer and tofu with it left and right. Here's the latest.

Palak Halloumi

Source: Not Quite Nigella | Serves: | Time: 30 min

Changes: Believe it or not, I used less halloumi than suggested. Measurements are generally off here and there because I had to change everything to U.S. standards.

Note: if you're good at multi-tasking this is relatively quick and easy.


1 lb chopped #spinach

1/3 cup #cashews

1/3 - 1/2 cup water

1 block halloumi, cut into bite sized pieces

2 tsp cumin seeds

2 tsp garam masala

1 onion, peeled and diced

4 cloves garlic, peeled and diced

1 inch ginger, peeled and diced

1 tomato, chopped

2 tablespoons tomato paste

1 chilli, chopped

1/2 cup vegetable stock (homemade to reduce sodium)


Cook spinach and cashews in the water for 5 minutes until softened. Drain and puree the spinach and cashews and set aside.

Fry the halloumi pieces until golden on both sides adding a little oil to the pan if needed (you won't need much oil). Set aside.

Dry fry the cumin and garam masala in a frypan. Add oil and then add the onion, garlic, ginger, tomatoes, tomato paste and chilli and fry for 5 minutes. Add the stock and spinach and simmer for another 5 minutes. Add the halloumi and serve.

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