Take your curries to the next level by swapping paneer for some lovely, chewy halloumi.
This buttery, spicy tomato sauce is simmered with sweetly caramelised onions, earthy mushrooms and soft chunks of salty halloumi. The onion is slow-cooked until richly golden brown, bringing whole new layers of sweet-savoury flavour. Serve with nutty brown basmati rice, creamy yoghurt and fresh, lemony coriander.
Prashad by Kaushy Patel has a good recipe for this (with paneer) and I have a version in my cookbook using halloumi (pictured).
