Description
Halloumi Tikka Masala
This Halloumi Tikka Masala is a unique twist on a classic vegetarian curry, combining Indian flavors with the salty goodness of halloumi. Originally inspired by paneer curries, this version uses halloumi for its chewy texture and rich taste, perfect for a quick weeknight meal. With a creamy tomato-based sauce and a touch of spice, this dish is ready in just 30 minutes, making it a fantastic option for busy days!
225 g halloumi, cut into 1-inch pieces
1 red or green pepper, diced
3 tbsp tikka curry powder
3 tbsp yogurt
1 tbsp groundnut oil
1 medium onion, finely chopped
1 tbsp grated ginger
3 garlic cloves, minced
1 tbsp tomato puree
400 g passata
100 ml double cream
Fresh coriander, for garnish
Directions:
1. Preheat oven to 200°C (395°F). Line a baking tray.
2. Mix halloumi, pepper, yogurt, and 1 tbsp curry powder. Spread on tray, bake 15-20 mins.
3. Heat oil in a pan, fry onion until golden. Add garlic, ginger, and 2 tbsp curry powder. Cook briefly.
4. Stir in tomato puree, then add passata. Simmer for 15-20 mins.
5. Add cream, stir in baked halloumi and pepper. Cook 1-2 mins.
Prep Time: 30 mins
Kcal: 333 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect Halloumi Tikka Masala. First, preheat your oven to 200°C (395°F) and line a baking tray with parchment paper. In a medium bowl, combine the halloumi pieces, diced pepper, yogurt, and one tablespoon of the tikka curry powder. Toss until evenly coated, then spread the mixture in a single layer on the prepared tray. Bake for 15-20 minutes until the halloumi is golden and the peppers are tender.
While the halloumi bakes, heat the groundnut oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and cook for 5-7 minutes until soft and golden. Add the minced garlic, grated ginger, and the remaining two tablespoons of curry powder. Cook for one minute until fragrant, being careful not to burn the spices.
Stir in the tomato puree and cook for another minute. Pour in the passata, bring the sauce to a gentle simmer, then reduce the heat. Allow it to simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Finally, stir in the double cream, then gently fold in the baked halloumi and peppers. Heat through for 1-2 minutes before serving.
Serving Suggestions
This rich and creamy curry pairs beautifully with several sides. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up the delicious sauce. For a lighter option, try it with quinoa or a simple side salad of cucumber and red onion. Garnish generously with fresh coriander leaves for a burst of color and freshness.
How-to Summary
To make Halloumi Tikka Masala: Marinate halloumi and pepper in yogurt and curry powder, then bake. Sauté onion, garlic, ginger, and more curry powder to form the flavor base. Create a creamy sauce with tomato puree, passata, and double cream. Combine the sauce with the baked halloumi, heat through, and garnish with coriander.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can prepare the sauce a day in advance. Store it separately from the baked halloumi and combine when reheating to maintain the halloumi’s texture.
What can I use instead of double cream? For a lighter version, full-fat coconut milk or plain Greek yogurt (added off the heat) are excellent substitutes.
Is this recipe spicy? The heat level depends on your tikka curry powder. For a milder curry, use a mild powder; for more heat, add a chopped fresh chilli with the onions or a pinch of cayenne pepper.
Can I use a different cheese? Halloumi is ideal for its high melting point. For a similar result, you could use paneer. Other cheeses will melt into the sauce.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.
Common Mistakes to Avoid
- Over-baking the halloumi: Keep a close eye on it in the oven. Overcooked halloumi can become too chewy and rubbery.
- Burning the spices: When adding the curry powder to the onions, cook it only for about a minute. Burnt spices will make the sauce taste bitter.
- Adding the cream too early: Stir in the double cream at the very end, after the sauce has simmered. Adding it too soon can cause it to split or curdle.
- Cutting the halloumi too small: Use 1-inch cubes. Smaller pieces may dry out during baking.
Conclusion
This Halloumi Tikka Masala is a brilliantly flavorful and satisfying vegetarian meal that proves quick dinners don’t have to be boring. By baking the halloumi first, you achieve a fantastic texture that stands up beautifully in the rich, spiced tomato sauce. In just 30 minutes, you can create a restaurant-worthy curry that is sure to become a regular in your weekly rotation. Enjoy the delicious fusion of Cypriot cheese and Indian spices!