Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, paneer, aubergine & cashew curry. One of my favorites food recipes. This time, I will make it a bit unique. This will be really 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. Combine the aubergines, paneer and cashews with the warm spiced.
Paneer, Aubergine & Cashew Curry is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Paneer, Aubergine & Cashew Curry is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have paneer, aubergine & cashew curry using 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Paneer, Aubergine & Cashew Curry:
- Prepare Paste mix
- Take 2 cloves garlic
- Get 20 g ginger
- Take 2 tsp ground turmeric
- Take 2 tsp garam masala
- Make ready 2 tsp ground coriander
- Get 2 tsp ground cumin
- Take Rest of the sauce
- Take 1 tsp chilli powder
- Prepare 4 tbsp olive oil
- Make ready 250 ml double cream
- Prepare The good stuff 🍆 🧀 🥜
- Prepare 1 aubergine
- Take 3 tbsp vegetable oil
- Take 200 g paneer
- Take 100 g cashews
- Take 150 ml natural yoghurt
- Take Serve with
- Get Rice 🍚
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. Paneer is a fresh, unsalted cheese you'll often find in Indian dishes.
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.
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. Paneer is a fresh, unsalted cheese you'll often find in Indian dishes. It absorbs flavour really well which makes it a wonderful vegetarian alternative to meat in a curry. 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.
So that is going to wrap it up with this special food paneer, aubergine & cashew curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
