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Aubergine paneer Masala
This beautifully spiced curry is inspired by the northern region of India and is the perfect change up to your curry night.
Method
- Heat 1 ½ tbsp oil in a large frying pan. Gently cook the onion for 5 minutes until softened then add the pastes, Garam Masala and Kashmiri Chilli Powder. Cook, stirring for 2-3 minutes then add the aubergine pieces and stir to coat well.
- Pour in the coconut milk, add the cinnamon stick and soy and bring to a simmer. Cook for 15-20 minutes until the aubergine has cooked through. Check the seasoning.
- In a separate pan heat the remaining oil and cook the paneer until browned on all sides. Stir the paneer into the curry and serve with rice and lime wedges.
