NQPC - North Queensland Permaculture

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Haloumi Cheese Masala

Ingredients

Blended Paste

  • 1 tub tomato paste
  • 6-8 cherry tomatos
  • 2 chillies (chopped) or jalapeno
  • 1 teaspoon olive oil
  • 1/2 tsp tumeric powder
  • 1/2 tsp smoked paprika
  • Fresh corriander leaves
  • Some water (little)

Other ingredients

  • Block of Haloumi Cheese
  • Cumin seeds
  • 2 sliced onions (not diced)
  • Garlic/Ginger
  • Salt
  • 1 can of coconut milk
  • Corriander paste
  • Tumeric Powder
  • 4 tsp garam masala
  • 1 tab butter
  • 2 cans of Chickpeas

Procedure

  1. Make paste, blend all ingredients together. Sit aside.
  2. Toast cumin seeds in pan with oil
  3. Add hamoumi cheese, slice cheese down the middle into thinnner slabs and brown on each side in the toasted cumin seeds
  4. When cheese is browned on either side, dice into pieces on chopping board. Set aside
  5. Caramalise the sliced onions, slowly, with some butter.
  6. Add 1 tea of cumin seeds
  7. Add diced garlic and ginger
  8. Add small pinch of salt
  9. Add the blended paste of spices. Cook for a couple of minutes.
  10. Add tin of diced tomatos and tin of coconut milk
  11. Add 1 tea of tumeric powder
  12. Add 4 tea of garam masala
  13. Add 1 tab of butter
  14. Add the chickpeas
  15. Cook for 5 minutes
  16. Add haloumi cheese last, heat only then turn off the stove and serve the dish.

Serve. Best eaten with nan-bread. Adjust spices and salt as necessary. Additional chilli powder as necessary.

Dale Cutts

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