Go Back
Creamy halloumi makhani in a skillet with golden pan-fried halloumi in spiced tomato cream sauce garnished with cilantro

Halloumi Makhani

A creamy vegetarian curry with golden pan-fried halloumi cheese simmered in a richly spiced tomato cream sauce. Bold, comforting, and ready in 45 minutes.
Print Recipe Save to My Pins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 9 oz halloumi cheese cut into 1-inch cubes, patted completely dry
  • 2 tbsp vegetable oil or ghee ghee preferred for richer flavor
  • 1 large onion finely diced
  • 2 garlic cloves finely minced
  • 1 tsp fresh ginger grated
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 0.5 tsp garam masala
  • 1 tsp paprika
  • 14 oz crushed tomatoes
  • 0.75 cup heavy cream full-fat recommended
  • 1 tsp sugar optional, to balance acidity
  • salt and pepper to taste, add at the end as halloumi is naturally salty
  • fresh cilantro for garnish

Equipment

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

Method
 

  1. Heat oil or ghee in a large skillet over medium-high heat. Add halloumi cubes in a single layer without crowding and cook 2 to 3 minutes per side until golden brown on all sides. Remove and set aside.
  2. Reduce heat to medium. Add diced onion and cook for about 5 minutes, stirring occasionally, until soft and translucent. Do not rush this step.
  3. Add minced garlic and grated ginger. Stir constantly for about 1 minute until fragrant.
  4. Add cumin, coriander powder, garam masala, and paprika all at once. Toast the spices for 30 seconds, stirring constantly.
  5. Pour in the crushed tomatoes and stir to combine. Simmer on medium heat for 10 minutes until the sauce visibly thickens and deepens in color.
  6. Reduce heat to low. Slowly stir in the heavy cream a little at a time, stirring continuously to keep the sauce smooth. Never add cream over high heat.
  7. Gently add the pan-fried halloumi back into the sauce. Simmer on low for 5 minutes so the cheese absorbs all the spiced flavors.
  8. Taste and season carefully with salt, pepper, and sugar if needed. Halloumi is naturally salty so add salt last. Garnish with fresh cilantro and serve immediately.

Notes

Pat halloumi completely dry before frying for the best golden crust. Do not crowd the pan or the cheese will steam instead of sear. Let the tomato sauce reduce fully before adding cream. Add cream slowly over low heat only to prevent curdling. Leftovers keep in the refrigerator for up to 4 days. Freezing is not recommended for cream-based sauces.