The studio blog is a place to show our thinking in public, sharing the inspirations and processes that get us to the end of a project.
The Haloumi Curry Recipe
Two years ago, I had made Haloumi curry for my last minute guests Yumiko, James and Chris. I had about ten minutes to cook up something, and the Turkish shop down the road did not have any paneer, so I decided to substitute it with Haloumi.
Thankfully it went down quite well, but Yumiko ended up loving it so much, that she has always wanted me to make it again. So I finally did last night and here's the photo:
I thought I'd write the recipe here, if you fancy making it at home. Quite easy, basically the paneer tikka masala recipe, but with Haloumi. To be served with rice or hot chappatis. For 4-5 people.
1. A table spoon of Cumin seeds
2. A tea spoon of Black mustard seeds
3. Cinnamon sticks 1 -2 (ground cinnamon will do)
4. Cloves 4-6
5. Bay Leaves
6. Salt to taste
7. Pinch of turmeric powder
8. One table spoon Garam Masala Powder (available in any Indian grocery)
9. One table spoon coriander powder
10. One table spoon Ghee
11. 2-3 finely chopped Green chillies
12. Pinch of Hing powder (available in any Indian grocery)
2 - 3 Large onions finely chopped.
Good amount of finely chopped garlic and ginger
3 -4 finely chopped fresh tomatoes and 2 tins of chopped tomato
Small bunch of fresh coriander leaves
and most importantly 2 packets of Haloumi cheese.
Add the spoonful of ghee (can be substituted with cooking oil or butter) to a large pan. When its warm, add the black mustard seeds, and as they pop, add the cumin seeds. As soon as they pop add a pinch of Hing powder. Immediately add the finely chopped green chillies, let them crackle for a bit. Then add the ginger and garlic, stir for 30 seconds. Add the cinnamon, cloves and bay leaves. Stir again for 30 seconds. Then add the onions, lower the flame and let them saute. Once the onions are golden brown, add the finely chopped fresh tomatoes, and the chopped coriander, and stir on a low flame.
Once the tomatoes are more or less cooked, add the two tins of chopped tomatoes to this mix. Stir slowly, and add the turmeric, coriander, and garam masala powders. Also add salt to taste. If this gravy feels too thick add half a glass of water and let it simmer.
15 minutes before you are ready to eat, heat this sauce and add square cubes of Haloumi cheese to it. Stir slowly, letting the curry simmer. When the cheese feels soft, the curry is ready to be served. Garnish with few coriander leaves.