Description
A delicious creamy dish combining Halloumi with a rich, spiced tomato sauce, perfect for any occasion.
Ingredients
Scale
- 250 g Halloumi cheese, cubed
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 2–3 cloves of garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1 teaspoon paprika
- 400 g crushed tomatoes
- 200 ml cream
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
- Cut the Halloumi into cubes about 2 cm large. Heat a hot pan with some oil and fry the Halloumi cubes until golden brown. Remove and set aside.
- In the same pan, sauté the chopped onion over medium heat. Stir regularly until soft and translucent.
- Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Stir in the spices (cumin, coriander, garam masala, and paprika) and roast briefly to intensify the flavors.
- Pour in the crushed tomatoes and let the sauce simmer for about 10 minutes until it thickens slightly.
- Reduce the heat and slowly stir in the cream to prevent curdling, stirring continuously.
- Gently add the fried Halloumi back into the sauce and let everything simmer together for about 5 minutes.
- Season with salt, pepper, and a pinch of sugar, then garnish with fresh coriander before serving hot.
Notes
Halloumi Makhani can be made ahead and stored in the refrigerator for up to 3 days. For longer storage, freeze in portions.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg