Since I can’t buy paneer here and I haven’t really had a lot of success making paneer that doesn’t immediately fall apart on contact with things I jumped to make this halloumi curry when I saw it. It seems obvious in retrospect to replace paneer with halloumi but sometimes the most obvious things mean that we overlook them. This is a very satisfying curry with a creamy, spicy base. Next time I will probably add some spinach and maybe do a base with some red peppers just to up the flavor. I added more spices to it since I skipped making the tarka but I just did it with my heart so I haven’t included them in the recipe, sorry!

Halloumi Curry

AuthorMabCategoryDifficultyBeginner

Yields4 ServingsServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)

Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

 2 tbsp vegetable oil

 250 g halloumi, cubed

 1 red onion, finely chopped

 2 garlic cloves, minced

 15 g ginger, finely chopped

 2 tsp ground cumin

 2 tsp ground coriander

 1 tsp kashmiri chilli powder

 400 g tin tomatoes

 150 ml cream

 1 ½ tsp garam masala

 roughly chopped

Directions

1

In a large tall sided frying pan heat oil then place in the cubed halloumi and let brown on all sides, about 2-3 minutes per side. Remove from pan.

2

Add the onions to the pan and cook for 6-7 minutes or until softened then add the garlic and ginger, and cook 1-2 minutes until fragrant.

3

To the pan add the cumin, ground coriander and chili powder, stir, then pour in the tomatoes and about 200ml of water. Simmer the mixture for 10-15 mins or until thickened.

4

Turn down the heat to low and add the cream and garam masala and halloumi until heated through. Serve over rice.

Adapted from Olive Magazine

Ingredients

Ingredients

 2 tbsp vegetable oil

 250 g halloumi, cubed

 1 red onion, finely chopped

 2 garlic cloves, minced

 15 g ginger, finely chopped

 2 tsp ground cumin

 2 tsp ground coriander

 1 tsp kashmiri chilli powder

 400 g tin tomatoes

 150 ml cream

 1 ½ tsp garam masala

 roughly chopped

Directions

Directions

1

In a large tall sided frying pan heat oil then place in the cubed halloumi and let brown on all sides, about 2-3 minutes per side. Remove from pan.

2

Add the onions to the pan and cook for 6-7 minutes or until softened then add the garlic and ginger, and cook 1-2 minutes until fragrant.

3

To the pan add the cumin, ground coriander and chili powder, stir, then pour in the tomatoes and about 200ml of water. Simmer the mixture for 10-15 mins or until thickened.

4

Turn down the heat to low and add the cream and garam masala and halloumi until heated through. Serve over rice.

Notes

Halloumi Curry

IngredientsDirections