Ameesha’s Palak Halloumi Kati Rolls with Chilli Chutney

Ameesha’s Palak Halloumi Kati Rolls with Chilli Chutney

Rajah Spices – Palak halloumi kati rolls recipe with yogurt & red chutney. Ameesha gives the classic Palak Paneer a twist by serving it on a kati roll and using halloumi instead of paneer.


4-6 people

Prep Time

15 mins

Cook Time

45 mins


  • 500g halloumi (chopped into chunky cubes)
  • 3 tbsp veg oil
  • 4cm ginger (grated)
  • 4 garlic cloves (minced)
  • 2 green chillies (deseeded & finely chopped)
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 2 medium onions (finely sliced)
  • 1 tbsp tomato purée
  • 300g fresh cherry tomatoes (halved)
  • 500g fresh spinach leaves

For the marinade:

  • 250g greek yoghurt
  • 1 tsp garam masala
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 lemon (zest & juice)
  • Salt to taste

For the chilli chutney dip:

  • 500g ripe tomatoes
  • 4 tbsp veg oil
  • 1 tsp cumin seeds
  • 8 dried red chillies
  • 8 garlic minced cloves
  • 1/2 inch grated ginger
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp mustard seeds
  • 3 bay leaves
  • 1/4 tsp chilli powder


For the halloumi rolls:

  1. Mix all the marinade ingredients in a bowl and use it to coat the halloumi chunks.
  2. Heat a large, heavy gauge pan with 2 tbsp of veg oil and fry the halloumi chunks until golden. Then set aside on a tray to keep warm.
  3. Wipe the pan clean and heat the remaining oil. Fry the ginger, garlic, chillies, spices, and onions for 3 mins. Stir in the tomato purée and cherry tomatoes and gently sauté for 10 mins until softened.
  4. Add the spinach leaves, one handful at a time, until they wilt. Stir through with the tomatoes.
  5. Add back in the halloumi chunks and heat through. Serve with a paratha and enjoy!

For the Chilli Chutney Dip:
(use either as a dip, or a base to add yoghurt to for a creamy chutney)

  1. Rinse the tomatoes under boiling water to blanch the skin and outer flesh. Slice them and remove the core. Set aside.
  2. Heat 1 tbsp of the oil in a heavy gauge pan on a medium-to-high heat and toast the cumin seeds. Then add 6 of the dried chillies, frying until they start to crisp. Next, stir in approx. 6 of the minced garlic cloves and all of the ginger, frying for a further 2 mins.
  3. Turn the heat down to low/medium, add the tomatoes and turmeric and cook until the tomatoes soften and the juices reduce. Remove from the heat to cool.
  4. Once cooled, blitz the tomatoes and spice mixture then season with salt. Set aside.
  5. Wipe the frying pan clean, then heat 1 tbsp of the oil on a low heat with the mustard seeds. Add in the chilli powder and remaining garlic, tear up the chillies and bay leaves, and gently fry everything for 3 mins.
  6. Add back in the blitzed spicy tomatoes to the pan, sauté and stir together for 5 mins.
  7. Cool the chutney and store in a sterilised jar covered with a tbsp of oil. Lasts for up to 4 weeks.