Haloumi Butter Masala & Basmati Rice
with Almonds & Coriander
- Milk
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
In our vegetarian version of the popular Indian curry, we've used grilled haloumi in place of chicken, and the result is top-notch. The hardy cheese is perfect for soaking up the creamy, mildly spiced sauce. Serve over fluffy and fragrant rice to balance the richness, and remember to add the coriander garnish for a bright and herby burst of flavour.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1
brown onion
1
carrot
3 clove
garlic
1 packet
haloumi
(Contains: Milk)
1 packet
tomato paste
1 packet
thickened cream
(Contains: Milk)
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 bag
coriander
1 sachet
Mumbai spice blend
½ sachet
mild North Indian spice blend
(Contains: Milk)
Not included in your delivery
olive oil
1 tsp
honey
20 g
butter
(Contains: Milk)
1.5 cup
water (for the rice)
¼ cup
water (for the sauce)
Utensils
Cooking Steps
• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. • Meanwhile, in a medium bowl, add haloumi and cover with water.
TIP: The rice will finish cooking in its own steam, so don't peek!
TIP: Soaking the haloumi helps mellow out the saltiness!
• While the rice is cooking, roughly chop brown onion. Thinly slice carrot into half-moons. Finely chop garlic. Drain haloumi, then pat dry. Cut haloumi into bite-sized chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a paper towel-lined plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, tossing, until golden, 4-5 minutes. • Add garlic, tomato paste, Mumbai spice blend, mild North Indian spice blend (see ingredients) and the honey and cook until fragrant, 1 minute. • Reduce heat to medium, then stir in thickened cream and the water (for the sauce). Return haloumi to the pan. Simmer until thickened, 2-3 minutes. • Remove pan from heat, then stir in the butter, a pinch of pepper and the baby spinach leaves until spinach is just wilted, 1 minute.
• Divide basmati rice between bowls. Top with haloumi butter masala. • Garnish with flaked almonds. Tear over coriander leaves to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most customers loved the creamy, aromatic butter masala sauce, with many comparing it to restaurant-quality butter chicken. Some found it mild or slightly flat, and suggest using the full spice packet or adding extra chilli to boost the flavour.
- Ease of prep: The recipe is widely praised as quick and straightforward, with clear instructions that even less confident cooks found easy to follow.
- Suggestions: Several customers recommend adding more cream or coconut milk for a saucier result, and a few suggest stirring in yoghurt to cut through the richness. Some also found the haloumi too salty even after soaking, and suggest skipping the rinse or soaking longer to better control saltiness.
- Leftovers: Customers noted the dish reheats well and tastes even better the next day, with at least one reviewer confirming portions freeze well.
- Portions: A number of customers felt the dish could use more vegetables — suggestions included zucchini, green beans, cauliflower, or chickpeas — while a few found the haloumi quantity either too much or too little relative to the sauce and rice.
