0:00
butter halumi is going to be your new
0:02
favorite Curry and I'm going to show you
0:04
how you make it it's creamy tomato
0:08
intense with that salty halumi flavor
0:10
and it is so good start by cutting your
0:13
halumi into cubes going to be about an
0:16
inch in size and then put in the oven at
0:20
180° to bake for 15 to 20 minutes until
0:23
golden you can also fry but I find
0:27
baking just makes it a bit easier and
0:29
more handy off then soften two onions in
0:32
vegetable oil over a medium heat for
0:35
about 10 minutes then add five cloves of
0:39
garlic and a 2in piece of Ginger just
0:43
finely chopped and then once fragrant
0:47
add about 6 tablespoons of tomato puree
0:50
then you're going to add your flavors
0:52
you'll want 2 teaspoons of carar Masala
0:55
and one or a half teaspoon of chili
0:59
powder depending on how spicy you want
1:02
it then simply add 250 M of water and
1:09
cream give that a good stir bring it to
1:13
a simmer and then you can use the stick
1:15
blender to blend this until smooth
1:18
that's an optional step but I do really
1:20
like it cuz it makes the sauce so creamy
1:23
you can see now mine is looking so
1:26
smooth and then I add the halumi back in
1:30
at this point you're also going to add
1:32
what gives the Curry's name butter you
1:34
need 60 grams of butter and now at this
1:38
point just stir and let that butter melt
1:41
and enrich the sauce taste it add salt
1:44
if it needs it but remember halumi is
1:46
salty and there you go it's done
