Palak paneer is one of my favorite vegetarian indian dishes when I eat at a restaurant. Even though this recipe uses halloumi instead of real paneer cheese I really think this tastes just as good or even better!
If you have time you can try to make your own paneer.
Paneer (pronounced [pəniːr]) is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India and in Bangladesh.
And if you have time it is really great to serve Naan bread to this Palak paneer with halloumi. Here’s a recipe I found that sounds promising that I will try myself next time: Homemade Naan