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Halloumi Makhani

Golden pan-fried halloumi cheese simmered in a rich, deeply spiced Indian tomato cream sauce. A hearty vegetarian take on classic butter chicken ready in 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Indian, Mediterranean Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 9 oz halloumi cheese cut into 3/4-inch cubes, patted dry before frying
  • 2 tbsp vegetable oil or ghee ghee preferred for more authentic flavor
  • 1 large onion finely diced
  • 2 cloves garlic finely chopped
  • 1 tsp freshly grated ginger
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 0.5 tsp garam masala
  • 1 tsp paprika
  • 14 oz crushed tomatoes or passata passata gives a smoother sauce
  • 0.75 cup heavy cream add slowly over low heat only to prevent sauce from breaking
  • 1 tsp sugar optional, balances tomato acidity
  • 1 pinch salt and pepper to taste
  • 1 handful fresh cilantro for garnish

Equipment

  • Large pan
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method
 

  1. Heat 1 tbsp of oil or ghee in a large pan over medium-high heat. Add halloumi cubes in a single layer and fry for 2 to 3 minutes per side until deeply golden. Do not crowd the pan. Transfer to a plate and set aside.
  2. Reduce heat to medium and add remaining oil to the same pan. Add diced onion and cook for 6 to 8 minutes, stirring occasionally, until soft, translucent, and lightly golden.
  3. Add chopped garlic and grated ginger. Stir constantly for 1 minute until the raw smell fades and the aroma turns warm and fragrant.
  4. Add cumin, coriander powder, garam masala, and paprika all at once. Stir and toast the spices for 30 to 60 seconds, pressing them against the pan until they smell intensely fragrant.
  5. Pour in the crushed tomatoes and stir well. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
  6. Reduce heat to low. Pour in the heavy cream slowly while stirring continuously. Keep the temperature low throughout this step to prevent the cream from breaking.
  7. Gently nestle the fried halloumi into the sauce. Simmer for 5 minutes so the cheese warms through and absorbs the spices while keeping its firm texture.
  8. Taste and season with salt, pepper, and a pinch of sugar if the sauce tastes sharp. Garnish with fresh cilantro and serve hot with basmati rice or warm naan.

Notes

Pat halloumi dry before frying for the best golden crust. Do not rush the onion stage as it builds the flavor base. Toast the spices briefly before adding tomatoes for maximum depth. Add cream over low heat only to prevent breaking. This dish tastes even better the next day. Not ideal for freezing due to the cream base, but stores well in the refrigerator for up to 4 days.