halloumi is good for grilling and putting in wraps, salads it's just too salty and rubbery for sabji . I using put in with lemon, fresh mint and olive oil dressing .
as for the paneer actually if you leave it in the rehydrated tardka it soaks up flavour and becomes firmer without too much hassle.
kale saag do you mean cavolo nero /kale based ?
if you are in a saag emergency you can cut tardka tomato cook down time by using sundried tomato puree NOT regular tomato puree.or just want to add flavour of cooked toms to dhal without tardka add some to the dhal before closing and boiling
Any one into kardi ...Doves organic gram flour is really good quality ...
Tamatar in saag??!! Now that is sacrilege!! Lol!
Have you ever made kale saag? It's pretty good.
Tilla paneer doesn't have the right texture either really. But each to their own. It just sort of breaks up if you leave it unfried, no?
I tired making palak halloumi once but it didn't work so well haha.
tips for making palak saag paneer outstanding
1. cook the saag along side in a seperate patila needs only minimal time so use tardka cooking time to time it
2 . In another parallel pan add mustardseed to tardka or better still use mustard oil to enhance the sarson flavour .
3. after getting tardka to point of almost ready to add to saag i.e. tomatoes cooked down and the oil beading out add water about a cup and cook the paneer in the tardka until water evaporates . meanwhile add aalan to the saag , cook both then add the whole infused shebang to the saag .
4. add juice of one lemon to the saag paneer, stir and switch off .
p.s. I never fry my paneer , some may consider this sacrilege but it saves so much additional calories and the sqeaky result