Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, paneer, aubergine & cashew curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Paneer, Aubergine & Cashew Curry is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Paneer, Aubergine & Cashew Curry is something which I’ve loved my entire life.
This rich, colourful vegetarian starter has its origins in Bengal, where aubergine fritters are known as bhaja. Topped with spiced grated paneer and a dollop of fresh mint chutney, it's a wonderful way to start an Indian meal. It's perfect to cook into so many dishes as it holds its shape without melting and takes in so much flavour.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Get Paste mix
- Prepare 2 cloves garlic
- Make ready 20 g ginger
- Make ready 2 tsp ground turmeric
- Take 2 tsp garam masala
- Make ready 2 tsp ground coriander
- Make ready 2 tsp ground cumin
- Make ready Rest of the sauce
- Prepare 1 tsp chilli powder
- Make ready 4 tbsp olive oil
- Get 250 ml double cream
- Prepare The good stuff 🍆 🧀 🥜
- Get 1 aubergine
- Take 3 tbsp vegetable oil
- Get 200 g paneer
- Take 100 g cashews
- Take 150 ml natural yoghurt
- Take Serve with
- Prepare Rice 🍚
In a bowl add finely chopped onion, tomato, coriander leaves, paneer and green chilly. Season with little salt, chilly powder bit of amchur. Mix well and fill in the eggplant. Crush the saffron into the gravy and whisk in the yoghurt.
Steps to make Paneer, Aubergine & Cashew Curry:
- Mix the paste ingredients and heat for 5 minutes.
- Mix the double cream, add some salt and set aside.
- Chop the aubergine into 3cm cubes and cook in vegetable oil until it starts to soften and brown.
- Cut up the paneer into small chunks and add to the pan with the cashews. Cook until everything has browned.
- Add the sauce back to the pan and heat through.
- Mix in the natural yoghurt and serve with rice.
Stir gently making sure they don't break. You don't really need to cook the paneer but just make sure the gravy coats the pieces well. Garnish with fresh coriander and pinch of garam masala. Roast the eggplant directly on fire till the skin is charred completely, cool it, then peel the skin and mash the eggplant and keep. Shallow fry the paneer pieces in a little oil, remove and keep.
So that is going to wrap it up for this special food paneer, aubergine & cashew curry recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
