Butter Halloumi


Butter halloumi is a beautifully, tastebursting yet gentle stew made from a tomato base and chunks of halloumi cheese. 


Prep time:

Cook time:

Total time:



400 g of halloumi

2 onions

2 chilli

1 Tbsp. grated ginger

3 cloves of garlic

400 g of crushed tomato

3 dl cream (35% -40% fat content)

50 g butter

1 dl water

2 tablespoons tomato paste

1 Tbsp. sugar


1 teaspoon cardamom

0.5 teaspoon cinnamon

1 tablespoon cumin seeds or regular cumin

1 tablespoon chilli powder (can be replaced with paprika powder)

Salt & pepper


1. Chop onions and chilli. Grate the ginger and garlic. In a pan, heat butter. Fry the onions, chilli, ginger, garlic and all spices while stirring.

2. Add tomato paste and fry a little more. Add the crushed tomatoes, 1 dl water, mix and let the sauce simmer, covered, for 15-20 minutes.

3. Pour in the cream, season with sugar and simmer for another 10-15 minutes.

4. Cut halloumi into cubes, and fry in a completely dry frying pan and until it gets a little bit brown. Add to the sauce and let it simmer another 5-6 minutes.

5. Serve the pot with jasmine or basmati rice or naan bread.

Recommended products for this recipe


Palak Paneer
Image by Debashis Biswas

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