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

Global Cuisines

DIY Takeout

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 Seasoning, 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

Directions

Step 1 To toast: 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 2 To blend: to the blender, also add 1 can tomatoes, honey, lemon juice, and Mayan Sea Salt. Blend for 60 seconds until smooth.

Step 3 To simmer: 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 4 To grill: 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 5 To finish: 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.