Halloumi Makhani
Golden, pan-fried halloumi cheese folded into a rich and creamy spiced tomato makhani sauce. A high-protein vegetarian main thats bold, satisfying, and ready in 30 minutes.
Ingredients
Scale
- 7 oz halloumi cheese cubed and patted dry
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 1.75 cups tomato puree passata, plain and unseasoned
- 0.33 cup heavy cream or full-fat coconut cream for dairy-free
- 2 tbsp butter or ghee ghee preferred for richer flavor
- 1 tsp garam masala
- 1 tsp cumin
- 0.5 tsp paprika
- 0.5 tsp chili powder adjust to taste
- salt and pepper to taste
- fresh cilantro for garnish
Instructions
- Melt the butter or ghee in a large skillet over medium heat. Add the finely chopped onion and cook for 5 to 7 minutes, stirring occasionally, until soft and fully translucent.
- Add the minced garlic and grated ginger. Stir and cook for about 1 minute until fragrant. Watch closely so the garlic does not burn.
- Combine the garam masala, cumin, paprika, and chili powder in a small bowl. Add the spice blend to the pan and toast for 30 to 60 seconds, stirring constantly, until the mixture smells warm and aromatic.
- Pour in the tomato puree, season with salt and pepper, and stir well. Bring to a gentle simmer, reduce heat to low, cover, and cook for 10 minutes.
- While the sauce simmers, heat a separate non-stick pan over medium-high heat. Add the halloumi cubes in a single layer. Pan-fry for 2 to 3 minutes per side without moving them until deep golden brown. If the halloumi sticks when you try to flip, let it cook another 30 seconds and try again. Remove from pan and set aside.
- Remove the sauce from heat briefly and stir in the heavy cream until fully combined. Return to low heat.
- Gently fold the fried halloumi cubes into the creamy makhani sauce. Cook together for 2 to 3 minutes until the halloumi is heated through.
- Remove from heat, taste for seasoning, garnish with fresh cilantro, and serve immediately.
Notes
Pat halloumi dry before frying for the best golden crust. For a lighter sauce, substitute heavy cream with plain Greek yogurt added off the heat to prevent curdling. Freezing is not recommended as the cream sauce may separate. Store leftovers in an airtight container in the fridge for up to 3 days.