Palak halloumi is a fusion dish that combines the flavors of Indian spinach with the Mediterranean cheese, halloumi. If you enjoy palak paneer, try this other version with halloumi cheese for a low carb and high protein vegetarian dish.
Palak Halloumi can be served as a standalone dish, accompanied by fragrant cauliflower rice or keto flatbread. It is a versatile and satisfying meal with bold and inventive flavor combinations.
I am a big fan of paneer cheese and palak paneer, but wanted to try the same spices with halloumi cheese as it's a firm cheese which is great for frying. This dish did not disappoint and disappeared before the Chief Taster came home from work.
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What is halloumi cheese?
Halloumi cheese is a semi-hard, brined cheese originating from Cyprus, although it's widely consumed in various parts of the Middle East, Mediterranean, and beyond. It's a staple in Cypriot cuisine and has gained popularity worldwide due to its unique taste and versatility in cooking.
Halloumi cheese is typically made from a mixture of goat's and sheep's milk, or sometimes cow's milk, although traditional halloumi is made primarily from sheep's milk. The cheese has a distinctive texture that is semi-soft and somewhat rubbery, allowing it to be grilled or pan-fried without melting completely. This characteristic makes halloumi a popular choice for grilling or frying, as it develops a golden-brown crust while maintaining a soft, slightly chewy interior.
Ingredients
Grab your spices, halloumi and spinach for a tasty dish. All the ingredients for palak paneer with the cheese swapped for halloumi cheese.
- Spinach - we used defrosted spinach but you could use fresh spinach.
- Halloumi - packs of halloumi are usually 225g to 250g in size, which is just over 8 ounces. Halloumi cheese has a high melting point, so it can withstand high heat without completely melting, making it ideal for cooking methods like grilling or frying.
- Lemon juice - adds acidity to the dish.
- Heavy cream - adds to the cream sauce.
- Onion - just one small onion.
- Garlic - add more cloves of garlic if you wish.
- Olive oil - this can be substituted with ghee or coconut oil.
- Jalapenos - adds a touch of heat.
- Fresh ginger - peeled and grated.
- Spices - a mix of salt, turmeric, cumin, coriander, red chili and garam masala make a spicy palak. Add more red chili for increased heat.
How to make paneer halloumi
You make this recipe just as you would make palak paneer, just with a change of firm cheese.
Toss the halloumi cheese in the spices.
Fry the halloumi in a skillet until golden.
Cook onions, garlic, ginger, lemon juice, heavy cream and add the remaining spices.
Return the halloumi cheese cubes.
Recipe tips
Use a blend of traditional Indian spices such as cumin, coriander, turmeric, and garam masala to season the spinach. Adjust the seasoning according to your taste preferences, and don't be afraid to experiment with additional spices or herbs for extra flavor complexity.
Garnish the Palak Halloumi with fresh herbs, such as cilantro or mint, for a pop of color and added freshness.
Feel free to customize the recipe to your liking by adding ingredients such as tomatoes, chili peppers, or coconut milk for additional flavor and texture variations.
If you want a meatier dish, try our palak chicken recipe. It's the same spice mix, just with chicken in place of cheese.
Storage
Allow any leftover Palak Halloumi to cool to room temperature before refrigerating. Place the dish in an airtight container to keep it fresh and prevent it from absorbing other odors in the fridge.
When reheating Palak Halloumi, it's best to do so gently to prevent the halloumi cheese from becoming too tough or rubbery. You can reheat the spinach portion in a microwave or on the stovetop until heated through, and then add the halloumi slices on top just before serving to retain their texture.
What to serve with palak halloumi
Palak halloumi makes a great keto vegetarian main dish but can also be served as a side. Try it with chicken pasanda, butter chicken or tandoori chicken skewers and add to a side of coconut cauliflower rice.
More keto halloumi recipes
Love halloumi cheese? We have plenty more recipes with it for you to enjoy!
Palak Halloumi
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Ingredients
- 8 oz halloumi cheese
- 1 cup defrosted spinach
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 jalapenos, deseeded and chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemon juice
- 4 tablespoons heavy cream
- 2 tablespoons olive oil
Spice Mixture
- ¼ teaspoon turmeric
- ½ teaspoon salt
- 1 teaspoon ground coriander
- ½ teaspoon cumin
- 1 teaspoon garam masala
- ½ teaspoon dried red chili
Instructions
- In a large mixing bowl, add the dried spices and mix.
- Cut the halloumi cheese into squares and toss in the dried spice mixture.
- Add the olive oil in a large skillet on a medium heat and add the halloumi chunks. Cook until golden and firm, turning over the cubes for even cooking. Remove and set aside.
- Add the chopped onion and cook for 5 minutes until soft.
- Add the ginger, garlic and jalapeno and cook for 2 minutes.
- Add the remaining spices from the seasoned halloumi with the spinach, lemon juice and heavy cream. Stir well and cook for 2 minutes.
- Add the halloumi cheese and stir into the spinach mixture. Simmer for 2 minutes.
- Serve warm and enjoy.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
