I first had this curry at a friend’s house, having never heard of having a Greek cheese in Indian food!? However, the texture of the cheese works perfectly, with exactly the right level of spice (thanks Tanya!).
Cost per person £0.75
1 pack of haloumi (or you can use paneer)
1 large onion
1 tsp each of garlic and ginger paste – or you can use one of the frozen blocks from Tesco
1/2 tsp chili powder
1/2 tsp of tumeric
1/2 tsp garam masala
1/2 tsp of coriander powder
1/2 tsp cumin powder
1 finely diced green chili
1 tin of chopped or plum tomatoes
1/4 tsp of sugar
Pinch of salt
Handful of frozen peas (or any other green veg you fancy such as spinach etc)
4/5 large table spoons of full fat Yoghurt (the low fat stuff splits!)
Gram flour – 1/2 tsp – If you don’t have this, don’t worry, just add the yoghurt in small tablespoons at a time, again to stop it splitting.
Slice your haloumi into one inch slices and fry in a drizzle of oil so both sides are brown. Set aside in a bowl.
Finely dice your onion, and using the same frying pan add a drizzle more oil and fry on a medium heat. It is really important to really sweat your onions properly so they are brown and soft, this can take up to 7 mins, but is well worth it, and is the only way to start a decent curry! Add the garlic and ginger and fry for a further 3 mins.
Now, add all your spices excluding the salt and sugar. You need to make sure you properly cook out the spices or you will have that raw taste, you can normally tell by the smell, but if not, 2-3 mins of cooking should work. Add water if you worry they are starting to burn at all.
Add the plum tomatoes and half a tin of water and continue to cook for a further 10 mins until the sauce is thick and reduced. Add the salt, and sugar to taste. Finally re-add the haloumi, chuck in the peas and turn the heat down. Finally add your yoghurt to the gram flour, mixing well, then spoon by spoon, add it to the curry and stir in. In the picture above you can see it served with cumin potates and spicy roast cauliflower.