Butter halloumi – A recipe for creamy vegetarian butter halloumi with garam masala.
I serve butter halloumi with rice, flat bread without yeast, and freshly chopped spinach. You can also serve butter halloumi with tortilla pancakes. Enjoy!
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500 g halloumi, diced
50 g butter
1 tsp. freshly grated ginger
1 tsp. cumin
1 tsp. curry
1 large tbsp. garam masala
2 onions, diced
3 cloves garlic, crushed
100 g tomato purée
1 tine chopped tomatoes
25 ml cooking cream
Season with salt, pepper, sugar, and lemon juice
Flat bread, e.g. these
Fresh spinach, finely chopped
Fry the halloumi in a pan without fat until it is brown and crispy. Set it aside.
Melt the butter in a pan and add the ginger, cumin, curry, and garam masala. “Burn” off the spices. Add the onion and garlic and let them fry. Add the tomato paste, chopped tomatoes, and cooking cream. Let it simmer on a medium heat, covered with a lid, for 15 minutes. Add the halloumi and season with salt, pepper, sugar, and lemon juice. Let the sauce simmer a little longer while you stir it.
Serve butter halloumi with rice, flatbread, and chopped spinach. Enjoy!