Description
A delightful fusion of crispy Halloumi cheese in a creamy tomato sauce, spiced with fresh herbs and a hint of sweetness.
Ingredients
Scale
- 250 g Halloumi cheese (cubed)
- 2 tbsp oil (vegetable oil or ghee)
- 1 large onion (finely chopped)
- 2–3 cloves garlic (minced)
- 1 tsp freshly grated ginger
- 1 tsp cumin
- 1 tsp coriander powder
- 0.5 tsp garam masala
- 1 tsp paprika
- 400 g canned tomatoes (pureed)
- 200 ml cream
- 1 tsp sugar (optional)
- Salt and pepper (to taste)
- Fresh cilantro (for garnish)
Instructions
- Cut the Halloumi into approximately 2 cm cubes. Heat a large pan with some oil and fry the Halloumi cubes until golden brown. Set them aside.
- Add the chopped onion to the same pan over medium heat. Sauté until translucent and fragrant, about 5 minutes.
- Stir in the minced garlic and fresh ginger, cooking for about a minute until fragrant.
- Include all spices (cumin, coriander powder, garam masala, paprika) into the pan and toast for about 30 seconds to enhance their flavors.
- Pour in the pureed tomatoes and let it simmer for about 10 minutes until a thicker sauce forms.
- Reduce the heat and slowly add the cream to the sauce, stirring continuously to prevent curdling.
- Carefully introduce the fried Halloumi back into the sauce and let it simmer for another 5 minutes to absorb the flavors.
- Season the dish with salt, pepper, and a pinch of sugar, garnishing with fresh cilantro.
Notes
Store leftover Halloumi Makhani in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, stirring constantly.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg