Aubergine paneer Raj Masala

This beautifully spiced curry is inspired by the northern region of India and is the perfect to change up your curry night.

INGREDIENTS

2tbsp Vegetable oil
1 Onion (finely diced)
1tsp Bart lemongrass paste
2tsp Bart garlic paste
1tsp Bart green chilli paste
1tsp Bart ginger paste
3tsp Bart Raj masala
2 Aubergines
400g Coconut milk
1 Bart cinnamon stick
1tbsp Soy sauce
250g Paneer cheese (cut into bite size chunks)

To serve

Rice
Lime
CuisineIndian
SeasonAutumn, Winter
IngredientsVeg
LifestyleVegetarian
CoursesMain
ServesServes 4
Cook Time35 Minutes
Prep Time10 Minutes
Aubergine Paneer Raj Masala

METHOD

  1. Heat 1 ½ tbsp oil in a large frying pan. Gently cook the onion for 5 minutes until softened then add the pastes and the Raj Masala. Cook, stirring for 2-3 minutes then add the aubergine pieces and stir to coat well.

  2. 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.

  3. 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.

Aubergine paneer Raj Masala

This beautifully spiced curry is inspired by the northern region of India and is the perfect to change up your curry night.

Aubergine Paneer Raj Masala
2tbsp Vegetable oil
1 Onion (finely diced)
1tsp Bart lemongrass paste
2tsp Bart garlic paste
1tsp Bart green chilli paste
1tsp Bart ginger paste
3tsp Bart Raj masala
2 Aubergines
400g Coconut milk
1 Bart cinnamon stick
1tbsp Soy sauce
250g Paneer cheese (cut into bite size chunks)

To serve

Rice
Lime
  1. Heat 1 ½ tbsp oil in a large frying pan. Gently cook the onion for 5 minutes until softened then add the pastes and the Raj Masala. Cook, stirring for 2-3 minutes then add the aubergine pieces and stir to coat well.

  2. 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.

  3. 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.

Products Used

BART3088 BLEND CURRY RAJ FW
BART3088 PASTE LEMONGRASS
BART3088 PASTE CHILLI GREEN
BART3088 PASTE GARLIC
BART3088 PASTE GINGER
BART3088 JAR SMALL SPICE CINNAMON STICKS

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