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Aubergine paneer Masala
Info
This beautifully spiced curry is inspired by the northern region of India and is the perfect to change up your curry night.
Ingredients
Method
Ingredients
- 2tbsp Vegetable oil
- 1 Onion (finely diced)
- 1tsp Bart Lemongrass Paste
- 2tsp Bart Garlic Paste
- 1tsp Bart Chilli Paste
- 1tsp Bart Ginger Paste
- 2 tsp Bart Garam Masala
- 1 tsp Bart Kashmiri Chilli Powder
- 2 Aubergines
- 400g Coconut milk
- 1 Bart cinnamon stick
- 1tbsp Soy sauce
- 250g Paneer cheese (cut into bite size chunks)
TO SERVE
- Rice
- Lime
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.
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