Aubergine, paneer and ginger curry
- July 2014
- Serves 3
- Hands-on time 25 min
A warming vegetarian curry, which showcases two types of aubergine as well as a gorgeous (easy to find) Indian cheese called paneer.
- Vegetarian recipes
- 15.7g (6.5g saturated)
- 8.2g (7g sugars)
If you can’t find baby aubergines, substitute for another large aubergine (so you’ll be using two large aubergines in total). Dice and cook as in step 2.
Paneer is a type of Indian curd cheese that’s soft, yet holds its shape well when you cook it (in other words, it doesn’t melt). It’s readily available in large supermarkets.
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