Description
This Halloumi Makhani presents a delightful vegetarian take on a classic Indian curry. Pan-seared halloumi cheese cubes are gently simmered in a velvety, rich tomato and cashew-based sauce, fragrant with a blend of traditional aromatic spices. A swirl of fresh cream and a sprinkle of cilantro complete this dish, offering a harmonious balance of savory, tangy, and subtly sweet flavors with a satisfying texture.
Ingredients
- Halloumi cheese: 250g, cut into 1-inch cubes
- Ghee or unsalted butter: 2 tablespoons
- Onion: 1 medium, finely chopped
- Garlic paste: 1 teaspoon
- Ginger paste: 1 teaspoon
- Canned crushed tomatoes: 400g (or 1.5 cups tomato puree)
- Cashews: 1/4 cup, soaked in warm water for 15 minutes
- Water: 1/2 cup (or as needed)
- Heavy cream: 1/4 cup, plus extra for garnish
- Fresh cilantro: 2 tablespoons, chopped, plus extra for garnish
- Sugar: 1 teaspoon (or to taste)
- Salt: To taste
- Kashmiri red chili powder: 1 teaspoon (or regular chili powder, less if preferred)
- Turmeric powder: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Garam masala: 1 teaspoon
- Fenugreek leaves (Kasuri Methi): 1 teaspoon, crushed (optional)
Instructions
- **Prepare Halloumi:** Pat the halloumi cubes dry with paper towels. Heat 1 tablespoon of ghee or butter in a non-stick pan over medium heat. Add the halloumi cubes and sear until golden brown on all sides. Remove and set aside.
- **Sauté Aromatics:** In the same pan, add the remaining 1 tablespoon of ghee or butter. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the garlic paste and ginger paste, cooking for another minute until fragrant.
- **Build the Sauce Base:** Add the crushed tomatoes, Kashmiri red chili powder, turmeric powder, coriander powder, and cumin powder. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate from the mixture.
- **Blend for Smoothness:** Drain the soaked cashews and add them to the tomato mixture. Stir well. Transfer the mixture to a blender and blend until completely smooth. If needed, add a splash of water to aid blending.
- **Simmer the Curry:** Pour the blended sauce back into the pan. Add 1/2 cup of water, sugar, and salt to taste. Bring to a gentle simmer. Cover and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld.
- **Finish the Makhani:** Stir in the garam masala and crushed fenugreek leaves (if using). Gently fold in the seared halloumi cubes. Simmer for another 2-3 minutes to allow the halloumi to absorb some of the sauce's flavor.
- **Add Cream and Garnish:** Remove from heat. Stir in the heavy cream. Garnish generously with fresh chopped cilantro and an extra swirl of cream, if desired. Serve hot.
Notes
For an extra smooth sauce, pass the blended mixture through a fine-mesh sieve before simmering.
Adjust the spice level by increasing or decreasing the Kashmiri red chili powder according to your preference.
Serve Halloumi Makhani with basmati rice, naan bread, or roti for a complete and satisfying meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 450 kcal
- Fat: 30g
- Carbohydrates: 30g
- Protein: 20g