Halloumi Butter Masala

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. Heat 1 teaspoon of avocado oil in a pan over medium heat. Add the bay leaf, cinnamon stick, and cloves, sautéing for a few seconds.

Step 2

Step 2. Add the onion, garlic, and ginger, then sauté for 2-3 minutes until the onion is translucent.

Step 3

Step 3. Add the tomatoes and cashews, pour in the water, cover, and cook over medium heat for 15 minutes.

Step 4

Step 4. Remove from heat and discard the bay leaf, cinnamon stick, and cloves. Let the mixture cool slightly before transferring to a blender. Blend into a smooth paste and set aside.

Step 5

Step 5. In the same pan, heat the remaining 1 teaspoon avocado oil with the butter over medium heat. Once melted, add the red chili powder and paprika, frying for a few seconds.

Step 6

Step 6. Return the blended paste to the pan. Stir in the garam masala, cardamom powder, sugar, salt, and tomato paste (if using). Cook for 1-2 minutes.

Step 7

Step 7. Add the cream and stir well.

Step 8

Step 8. Add the cubed halloumi and cook for 2-3 minutes over medium heat. Stir in the crushed fenugreek leaves.

Step 9

Step 9. Garnish with chopped cilantro and serve hot with cooked rice.