SPICY AUBERGINE AND PANEER CURRY
SERVES 4 AS A MAIN MEAL
Aubergines are meaty sponges for flavour. They’re audacious and welcome sturdy flavourings to make them memorable. Ovenroasting the aubergines before adding them to sauce helps keep the flesh intact. A few charred edges are ideal, adding complexity and a smokey taste befitting of a deeply flavoursome curry. Paneer can be replaced with firm feta cheese. It’s saltier, similar to halloumi, though not quite as chewy or firm. I’d happily offer this as a vegetarian main with steamed basmati or naan and a cooling raita.
• 3 large aubergines, cut into
3cm wedges
• 60ml vegetable or olive oil • salt and freshly ground black pepper, to taste
• 5ml nigella seeds
• 5ml fennel seeds • thumb-sized piece of fresh ginger, grated
• 1 clove garlic, minced
• 5ml ground turmeric
• 10ml ground coriander
• 2,5ml chilli powder
• 15ml tomato paste
• 2 x 400g tins chopped tomatoes • 5ml sugar
• 200ml vegetable stock
• 150g paneer cheese, cubed • cashew cream, to serve
1. Preheat the oven to 200°C and line and grease a large baking sheet. Spread the aubergines on the tray, drizzle with 45ml oil and season with salt and pepper. Roast for 40–45 minutes until browned around the edges and tender.
2. In a large pan, heat 15ml oil. Add the nigella and fennel seeds and cook for several minutes until fragrant.
Add the ginger, garlic, turmeric, coriander and chilli powder. Toast for another minute, stirring to prevent the spices burning.
3. Add the tomato paste, chopped tomatoes, sugar and stock. Season lightly with salt and pepper. Cover and simmer for 30 minutes. Add the roast aubergines and cook on a gentle heat for 5 minutes. If the curry has cooked dry, add a splash of water.
4. In the meantime, fry the paneer in 15ml vegetable oil until golden on all sides. Drain on paper towels and mix into the curry.
5. Drizzle with cashew cream and serve with steamed jasmine rice.
I’d happily offer this as a vegetarian main with steamed basmati or naan and a cooling raita.