Name: Halloumi Tikka Masala
Prep time: 20 minutes
Cook time: 1 hour
Yield: 4 servings
Ingredients: 4 Tbsp. ghee or unsalted butter, divided; 1 yellow onion, sliced thin; 4 cloves garlic, minced; 1 (2-inch) knob ginger, peeled and minced; 2 (14.5 oz.) cans diced tomatoes; ¼ cup honey; ¼ cup lemon juice; 1 (12 oz.) can tomato paste; 1 (15 oz.) can chickpeas; 1 green bell pepper, diced; 1 lb. halloumi cheese, sliced into thin planks; 1 cup heavy cream; Fresh basil, to garnish

Home | Recipes | Halloumi Tikka Masala

Halloumi Tikka Masala

Recipe by Michael Kimball, Savory Spice Test Kitchen

All-Purpose Cooking

Quick & Easy Meals

Grilling & BBQ

Fusion

Unlock layers of flavor by toasting whole spices in this rich, silky, vegetarian curry.

Jump to Recipe

Serves 4 servings

Prep Time 20 minutes

Cooking Time 1 hour

Email Share

Ingredients

4 Tbsp. ghee or unsalted butter, divided 1 yellow onion, sliced thin 4 cloves garlic, minced 1 (2-inch) knob ginger, peeled and minced

1 tsp. Coriander Seeds

1 tsp. Cumin Seeds

¼ tsp. Inner Cardamom Seeds 2 Tbsp. Garam Masala, divided

1 tsp. Guajillo Chile Powder

1 tsp. Ground Turmeric

2 (14.5 oz.) cans diced tomatoes ¼ cup honey ¼ cup lemon juice

4 tsp. Mayan Sea Salt, plus more to taste

1 (12 oz.) can tomato paste 1 (15 oz.) can chickpeas 1 green bell pepper, diced 1 lb. halloumi cheese, sliced into thin planks 1 cup heavy cream Fresh basil, to garnish

Garam Masala Seasoning

Directions

Step 1 Toast

Step 2 In a large Dutch oven, heat 2 Tbsp. ghee over medium heat. Add onion and stir frequently for 7 to 9 min. until soft and lightly caramelized. Add garlic, ginger, Coriander Seeds, Cumin Seeds, and Inner Cardamom Seeds. Sauté until toasted and fragrant, about 2 to 3 min. Remove from heat and add 1 Tbsp. Garam Masala, Guajillo Chile Powder, and Ground Turmeric. Stir for 20 to 30 seconds and transfer mixture to a blender.

Step 3 Blend

Step 4 To the blender, also add 1 can tomatoes, honey, lemon juice, and Mayan Sea Salt. Blend for 60 seconds until smooth.

Step 5 Simmer

Step 6 Return Dutch oven to medium-high heat with remaining 2 Tbsp. ghee. Add tomato paste and remaining 1 can tomatoes. Cook, stirring often, for 2 to 3 min. Add chickpeas, bell pepper, and onion mixture from blender and stir until combined. Bring to a boil then reduce heat to a simmer. Simmer for 30 min. to allow flavors to meld.

Step 7 Grill

Step 8 Preheat grill pan over high heat. Pat halloumi dry with a paper towel. Grill halloumi planks for 1 to 2 min. per side until they are slightly melty with defined grill marks. Transfer to a cutting board and cut into squares.

Step 9 Finish

Step 10 Add heavy cream, remaining 1 Tbsp. Garam Masala, and grilled halloumi to Dutch oven. Stir until combined. Add additional Mayan Sea Salt to taste. If needed, add water, 1/4 cup at a time, to reach a flowing consistency. Garnish with fresh basil.