Description
A comforting and creamy dish that pairs Halloumi cheese with a rich tomato-based Makhani sauce, perfect for autumn evenings.
Ingredients
- 250–300 g Halloumi, in 1 cm thick slices
- 2 EL neutral oil (e.g., sunflower or canola oil)
- 1 EL butter
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 EL freshly grated ginger
- 1 TL cumin powder
- 1 TL coriander powder
- 1 TL smoked paprika or regular paprika
- 1/2–1 TL garam masala
- 400 g crushed tomatoes (one can)
- 120 ml cream or coconut cream for a lighter version
- 1 TL sugar or honey
- Salt and freshly ground black pepper
- Fresh coriander for garnish
- Optional: a splash of lemon juice
Instructions
- Prepare Halloumi: Slice Halloumi and pat dry with kitchen paper. In a hot pan, sear in 1 EL oil on both sides until golden (1–2 minutes each). Remove and set aside.
- Sauté Onion: In the same pan, heat butter and remaining oil. Sauté onions until translucent (about 5–7 minutes).
- Add Garlic and Ginger: Add garlic and ginger, sauté briefly until fragrant.
- Toast Spices: Add cumin, coriander, and paprika, toasting for 30–60 seconds to release flavors.
- Stir in Tomatoes: Incorporate crushed tomatoes, bring to a boil, then simmer for 8–10 minutes until sauce thickens.
- Finish: Stir in cream or coconut cream, adding sugar, salt, and pepper. If sauce is too sour, add more sugar.
- Add Halloumi: Gently place Halloumi slices into the sauce and heat for 2–3 minutes to absorb flavors.
- Serve: Garnish with garam masala, fresh coriander, and a squeeze of lemon juice. Serve immediately with warm flatbread, rice, or roasted vegetables.
Notes
Make sure the pan is hot when frying Halloumi for a crispy exterior and soft interior. Adjust the sauce’s acidity with sugar or cream as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying and simmering
- Cuisine: Indian