Description
Butter Halloumi Curry offers a rich and creamy Indian-inspired vegetarian dish featuring fried halloumi cheese simmered in a fragrant butter masala sauce. This quick and simple curry can be made in under 30 minutes, making it a perfect comforting meal that’s both indulgent and easy to prepare.
Ingredients
Halloumi
- 250 g (8.8 oz) block of halloumi, sliced
Spices and Aromatics
- 2 garlic cloves
- 1 tsp minced ginger
- 2 whole cloves
- 1 cardamom pod, seeded
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp mild chili powder (Kashmiri chili powder or paprika are good options)
Tomato Components
- 240 ml (1 cup) tomato passata
- 3 tbsp tomato paste
Other Ingredients
- 1 tbsp fresh lemon juice
- 80 ml (⅓ cup) cream
- 30 g (2 tbsp) butter, plus more for frying
- Light oil for frying halloumi
Instructions
- Sauté Aromatics: Melt a pat of butter in a pan over low heat. Add the minced garlic, ginger, cardamom seeds, and cloves. Fry gently for a few moments until the garlic softens and the mixture becomes fragrant.
- Toast Spices: Add ground coriander, turmeric, garam masala, and chili powder to the pan. Cook for about one minute to let the spices release their aroma.
- Add Tomato Paste: Mix in the tomato paste thoroughly with the spices. Cook for another two minutes, stirring frequently. Optionally add another pat of butter for extra richness.
- Add Liquids: Stir in the tomato passata and fresh lemon juice. Simmer the sauce over low heat, stirring occasionally.
- Fry Halloumi: Lightly oil a nonstick frying pan and heat it over medium. Test by placing one slice of halloumi; it should sizzle. Fry the halloumi slices 2 minutes per side until golden brown.
- Finish Sauce: Lower the heat and add butter and cream to the tomato sauce. Stir until the butter melts and the sauce is creamy and well combined.
- Combine Halloumi and Sauce: Add the fried halloumi slices to the sauce, mixing gently to coat all pieces evenly.
- Serve: Serve the butter halloumi curry immediately, ideally with steamed rice.
Notes
- For a richer sauce, add additional butter when cooking tomato paste.
- Use Kashmiri chili powder for mild heat and vibrant color; paprika is a good substitute.
- Cream can be substituted with coconut cream for a dairy-free but different flavor profile.
- Ensure the halloumi slices are patted dry to fry properly without sticking.
- This curry is best served fresh but can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian-inspired
