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Butter Haloumi Curry
  • Prep
  • Total
  • Serving

Butter Haloumi Curry

A flavourful and decadent twist on this popular Indian inspired dish! Haloumi is grilled and mixed into a butter masala sauce for a tasty vegetarian curry that all your customers can agree on. 

Haloumi is renowned for its unique trait of not melting, making it perfect for grilling, pan-searing, or serving hot or cold. Beyond its rich, savoury taste, Haloumi is a nutritional powerhouse, packed with high protein content. It's an excellent choice for flexitarians and vegetarians looking to amp up their protein intake.

Recipe courtesy of Chef Alex Chen


  • 6 oz Saputo Haloumi Block Format (1.6 kg)
  • 1 tbsp Olive Oil, drizzled

Spice Sachet (cheesecloth bundle)

  • 1/2 Cinnamon stick
  • 2 Green cardamom pods
  • 2 Bay Leaves
  • 1 tbsp Kasuri methi leaves


  • 1 tbsp Oil
  • 1/6 Medium onion
  • 1/2Shallot
  • 1/4 cup Cashew nuts, toasted
  • 1 tsp Garlic, grated
  • 1/2 tsp Ginger, grated
  • 1/2 tsp Tomato paste
  • 1/2 tsp Tomato purée
  • 1 tspKashmiri mirch (red chilli powder)
  • 1/2 tsp Paprika
  • 1/3 tspGaram Masala
  • 1/4 tsp Cumin
  • 1/2 cup Heavy Cream
  • 1/3 cup Water
  • 1/2 tsp Unsalted Butter
  • 1 Lemon, juiced, to taste
  • 1/2 tspSalt, to taste


  1. Drizzle olive oil over the Saputo Haloumi and lightly char it on a grill. 
  2. Dice the Saputo Haloumi into bite-sized pieces.
  3. Securely bundle the cinnamon stick, cardamom pods, bay leaves, and kasuri methi in a cheesecloth.
  4. Heat oil in a pot over medium heat and add onions, shallots, garlic, and ginger. Let it sweat for 20 seconds.
  5. Add cashew nuts, Kashmiri mirch, paprika, Garam Masala, and cumin. Stir and continue sweating for another 30 seconds.
  6. Pour in tomato paste and tomato purée and stir well.
  7. Add heavy cream, water, and the spice sachet bundle, and let it simmer gently for 15 minutes until onions and shallots are tender.
  8. Remove the spice sachet, transfer the sauce to a blender, and blend until smooth.
  9. Return the sauce to the pot, add grilled halloumi cheese, and let it simmer for 10 minutes.
  10. Season with salt, lemon juice, and unsalted butter. Stir well.
  11. Garnish with cilantro and serve hot with basmati rice or naan.  


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