Halloumi Recipes & Tips for Indian‑Style Cooking

Halloumi is a firm, salty cheese that doesn’t melt when you heat it. That makes it perfect for grilling, frying, or adding to a hot curry. If you’re new to halloumi, think of it as a meat‑like bite that soaks up flavors fast. Below you’ll find simple ways to cook it, spice it up with Indian ingredients, and keep it fresh for the next meal.

How to Cook Halloumi Perfectly

The trick is to keep the cheese from turning mushy. Start by cutting the block into ½‑inch slices or cubes. Pat the pieces dry – excess moisture makes it steam instead of sear. Heat a non‑stick pan over medium‑high heat, drizzle a little oil, then add the halloumi. Let it sizzle for 2‑3 minutes each side until you see golden brown spots. No need for a lot of oil; the cheese releases its own fat.

If you prefer a grill‑mark look, pre‑heat the grill to medium‑high and brush the pieces with oil. Grill for about 2 minutes per side – you’ll hear a gentle crackle and see nice grill lines. For a quick fry, coat the cubes lightly with chickpea flour or rice flour; this adds a crunchy crust and makes the cheese even more satisfying.

Halloumi Meets Indian Flavors

Indian spices love halloumi because the cheese grabs onto them and stays firm. Toss the cooked halloumi with a dash of turmeric, red chilli powder, and a pinch of garam masala. A splash of lemon juice brightens the taste. You can also marinate the cubes in yogurt, ginger‑garlic paste, and coriander leaves for an hour before cooking – it creates a soft, tangy coating that feels like a mini‑tikka.

Try adding halloumi to a classic dal or veggie curry. Drop the pre‑grilled cubes into the simmering sauce during the last five minutes; they soak up the gravy while keeping their bite. The result is a protein boost without the heaviness of meat.

Quick Halloumi Tikka: Mix 200 g halloumi cubes with 2 tbsp yogurt, 1 tsp each of ginger‑garlic paste, cumin, and chili powder, plus a pinch of salt. Let sit 30 minutes, then skewer and grill until charred. Serve with mint chutney.

Halloumi Curry: Heat oil, add mustard seeds, curry leaves, chopped onions, and tomatoes. Stir in ½ tsp turmeric, 1 tsp coriander powder, and ½ tsp garam masala. Add 150 ml coconut milk, bring to a gentle boil, then toss in grilled halloumi cubes. Simmer 5 minutes and garnish with cilantro.

Halloumi stores well in the fridge for up to a week if you keep it in its original brine or a container of cold water. Change the water daily for fresher taste. For longer storage, freeze the cheese; thaw in the fridge before cooking. Nutritionally, halloumi supplies protein and calcium but is also high in sodium, so pair it with fresh veggies or a squeeze of lemon to balance the salt.

Grab a block, give these tips a try, and watch halloumi become your go‑to ingredient for fast, flavorful Indian‑style meals. Whether you grill, fry, or simmer it, the cheese will add texture, protein, and a tasty salty punch to any dish.