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North Indian Style Saag Halloumi

North Indian Style Saag Halloumi

with Roasted Potatoes and Yoghurt

Recipe Development TeamUpdated on May 08, 2026

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Calories

:

763 kcal

Protein

:

34.2g protein

Total

:

35 minutes

Difficulty

:

Medium

Veggie

Allergens:

Milk

An Indian recipe that is fragrant and flavoursome, saag paneer is a well-loved vegetarian dish and our variation takes just 25 minutes prep. Our take on saag paneer using brings together wilted spinach and halloumi cheese, which has a mild flavour that goes beautifully with tasty Indian spices like curry powder, ginger and chilli in this recipe.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

450 grams

Potatoes

225 grams

Halloumi

(Contains: Milk)

2 unit(s)

Intense™ Tomato

15 grams

Ginger Puree

1 sachet(s)

North Indian Style Spice Mix

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

40 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

1 tbsp

Olive Oil

100 milliliter(s)

Water for the Curry

Nutrition Values

Energy (kJ)3194 kJ

Energy (kcal)763 kcal

Fat37.4 g

of which saturates19.8 g

Carbohydrate68.2 g

of which sugars21.6 g

Dietary Fibre7.4 g

Protein34.2 g

Salt4.3 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Pan

Instructions

Roast the Potatoes

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Halloumi Time

2

Meanwhile, cut the halloumi into 2cm chunks. Cut the tomatoes into 2cm chunks

Heat the olive oil (see pantry for amount) in a large frying pan on medium-high heat.

Once hot, add the halloumi to the pan. Fry until golden all over, 5-7 mins. Turn regularly to brown it evenly.

Stir through half of the mango chutney and cook for 30 secs more.

Spice Things Up

3

Stir the ginger puree and North Indian style spice mix into the pan until the paneer is well coated.

Add the tomatoes and cook for 30 secs, then stir in the veg stock paste and water for the curry (see pantry for amount).

Add the Spinach

4

Bring to the boil, stirring to combine, then lower the heat to a simmer for 2-3 mins.

Stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Finishing Touches

5

Stir through the remaining mango chutney, then season to taste with salt and pepper.

Serve

6

When everything's ready, share the roasted potatoes between your bowls and top with the saag halloumi.

Finish with a dollop of yoghurt.

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