Paneer, Aubergine & Cashew Curry
Paneer, Aubergine & Cashew Curry

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, paneer, aubergine & cashew curry. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

In a food processor, whizz the onion, lemongrass, garlic, chilli and ginger with a splash of water to form a paste. Heat a small dry frying pan over a medium heat, then toast the cumin and coriander seeds until fragrant. Remove and grind the seeds in a pestle and mortar.

Paneer, Aubergine & Cashew Curry is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Paneer, Aubergine & Cashew Curry is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have paneer, aubergine & cashew curry using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Paneer, Aubergine & Cashew Curry:
  1. Prepare Paste mix
  2. Make ready 2 cloves garlic
  3. Prepare 20 g ginger
  4. Make ready 2 tsp ground turmeric
  5. Make ready 2 tsp garam masala
  6. Make ready 2 tsp ground coriander
  7. Make ready 2 tsp ground cumin
  8. Get Rest of the sauce
  9. Make ready 1 tsp chilli powder
  10. Get 4 tbsp olive oil
  11. Take 250 ml double cream
  12. Make ready The good stuff šŸ† šŸ§€ šŸ„œ
  13. Take 1 aubergine
  14. Get 3 tbsp vegetable oil
  15. Make ready 200 g paneer
  16. Make ready 100 g cashews
  17. Get 150 ml natural yoghurt
  18. Get Serve with
  19. Take Rice šŸš

Method Heat some oil in a non stick pan over a medium heat. Add mustard seeds and toast for a mintue till they crack. Put a piece or two of paneer in the middle, then roll up the aubergine, from the thinner end at the top down to the thicker bottom end, so the paneer is encased. Aromatic veggie curry with radish raita.

Instructions to make Paneer, Aubergine & Cashew Curry:
  1. Mix the paste ingredients and heat for 5 minutes.
  2. Mix the double cream, add some salt and set aside.
  3. Chop the aubergine into 3cm cubes and cook in vegetable oil until it starts to soften and brown.
  4. Cut up the paneer into small chunks and add to the pan with the cashews. Cook until everything has browned.
  5. Add the sauce back to the pan and heat through.
  6. Mix in the natural yoghurt and serve with rice.

See inside; Subscribe now; Sainsbury's magazine newsletter. An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. Serve this classic veggie Indian dish with cheese and peas in a spicy tomato sauce as an easy midweek meal. This incredibly quick and easy vegan curry looks impressive with its garnish of pomegranate seeds and torn mint. While the aubergines cook, pour a glug of vegetable oil into a separate non-stick pan and place over a medium heat.

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