Vegetarian paneer curry

Method

1. In a food processor, whizz the onion, lemongrass, garlic, chilli and ginger with a splash of water to form a paste.
2. 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. Add a little vegetable oil to the spice pan and fry the fresh paste over a medium heat for 2 minutes, stirring (don’t let it catch and burn). Add the toasted spices and the ground turmeric, then the aubergines. Coat the aubergines in the spices, then cook for 2 minutes more.
3. Add the coconut milk with 200ml water, the cinnamon stick, soy sauce and the juice of 1 of the limes. Bring to the boil, then turn down the heat to a low simmer and cook for 15-20 minutes until the sauce has thickened.
4. Meanwhile, fry the paneer. Heat a sauté pan or large frying pan with a little more vegetable oil, then add the chunks of paneer, frying on each side until browned all over. Remove from the pan and add to the curry. Taste the curry and add the juice of the other lime if you think it needs it. Serve with basmati rice and sliced spring onions.