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Halloumi Tikka Masala Recipe

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4.2 from 2 reviews

This Halloumi Tikka Masala is a delightful vegetarian twist on the classic Indian dish, combining the chewy texture of halloumi cheese with vibrant tikka spices and a rich creamy tomato sauce. Ready in just 30 minutes, it makes for a quick and flavorful meal perfect for any weeknight dinner.

Ingredients

For the Halloumi and Pepper

  • 1 x 225 g (½ lb) block halloumi, cut into 1-inch pieces
  • 1 red or green pepper, diced
  • 3 tablespoons medium tikka curry powder, divided
  • 3 tablespoons yoghurt

For the Curry Sauce

  • 1 tablespoon groundnut oil
  • 1 medium onion, finely chopped
  • 1 tablespoon grated ginger
  • 3 garlic cloves, minced
  • 1 tablespoon tomato purée
  • 400 g (14 oz) passata
  • 100 ml (½ cup) double cream
  • Fresh coriander, to serve

Instructions

  1. Preheat the Oven: Heat the oven to 200°C (395°F) and line a baking tray with baking paper to prepare for roasting the halloumi and peppers.
  2. Marinate Halloumi and Pepper: In a bowl, combine the halloumi pieces and diced pepper with 1 tablespoon tikka curry powder and the yoghurt. Mix thoroughly to coat evenly with the marinade.
  3. Roast Halloumi and Pepper: Spread the marinated mixture on the lined baking tray in a single layer. Place it on the top rack of the oven and roast for 15-20 minutes, until the pepper is tender and the halloumi is golden brown.
  4. Prepare Curry Sauce: Meanwhile, heat the groundnut oil in a large pan over medium heat. Fry the finely chopped onion for 2-3 minutes until slightly golden. Add the minced garlic and grated ginger and cook for another minute until fragrant. Stir in 2 tablespoons of tikka curry powder and cook for 30 seconds more.
  5. Add Tomato Base: Mix in the tomato purée and cook for one minute. Then pour in the passata, bring the mixture to a boil, then reduce heat and let it simmer gently for 15-20 minutes until the sauce thickens.
  6. Finish the Dish: Stir in the double cream, then add the roasted halloumi and pepper mixture to the curry sauce. Mix well and cook for another 1-2 minutes to combine the flavors before turning off the heat.
  7. Serve: Garnish the curry with fresh coriander if desired and serve hot with basmati rice, brown rice, or naan bread.

Notes

  • Use medium tikka curry powder for balanced spice; adjust according to your spice preference.
  • Groundnut oil is preferred for frying due to its high smoke point, but you can substitute with vegetable oil.
  • For a lighter version, swap double cream for a low-fat cream or coconut milk.
  • Halloumi can be replaced with paneer if you want a softer texture.
  • Serve with rice or naan to complement the rich sauce and ensure a filling meal.

Find it online: https://recipeplenty.com/halloumi-tikka-masala-recipe/