Recipe

Paneer and Brinjal Curry with Spicy Rice

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Paneer and Brinjal Curry with Spicy Rice

A pairing to conquer all a cook to complete in minutes with our take on paneer and brinjal curry with sweet baby spinach and a chili basmati rice - spice optional of course......




Ingredients to serve 2

  • 100g x Paneer - medium dice
  • 1 x Aubergine - medium dice (same size as paneer)
  • 100g x Baby Spinach - long or thick stems removed
  • ½ x Onion - diced
  • 15g x Ginger Paste
  • 5g x Curry Powder
  • 5g x Butter Chicken Masala
  • 15g x Tomato Paste
  • ½ x English Tomato - grated, skin discarded
  • ½ sachet x Vegetable Stock
  • 100g x Basmati Rice
  • ½ x Chilli - chopped (use at your discretion)
  • 100ml x Tomato Puree
  • 15ml x Honey
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 200g x Paneer - medium dice
  • 2 x Aubergine - medium dice (same size as paneer)
  • 200g x Baby Spinach - long or thick stems removed
  • 1 x Onion - diced
  • 30g x Ginger Paste
  • 10g x Curry Powder
  • 10g x Butter Chicken Masala
  • 30g x Tomato Paste
  • 1 x English Tomato - grated, skin discarded
  • 1 sachet x Vegetable Stock
  • 200g x Basmati Rice
  • 1 x Chilli - chopped (use at your discretion)
  • 200ml x Tomato Puree
  • 30ml x Honey
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a medium saucepan of water to the boil for use in Step 1.

Washing Instruction

Wash your hands, aubergine, tomato and chilli well. rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

Paneer or Indian cottage cheese is a fresh acid-set cheese common in the Indian subcontinent made from cow or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.

Step 1 - Basmati Rice

Add your rice to your medium saucepan once the water boils, then give your rice a good stir. Once the water comes back to a boil, stir your rice once more, reduce your heat to a simmer and cook for 8-10 minutes until just about cooked and fluffy. Drain through a colander and reserve to serve.

Step 2 - Paneer and Aubergine Curry

Heat a large casserole pan over medium-high heat, once your pan is hot, add a drizzling of olive oil and sear your diced paneer to gain some colour. About 1-2 minutes on each side, be sure to have your pan hot, do them in batches, and transfer to a plate once done. Do the same with your diced aubergine but remember you will need a bit more olive oil to brown your aubergine. Transfer to the plate along with your paneer. Give the pan a wipe or quick clean, add a drizzling of olive oil, your butter, diced onion, and ginger paste and sweat this off for 4-5 minutes. Now add your curry powder and butter chicken masala, stirring and cooking for a minute or two. Mix in your tomato paste and cook it for 1 minute before adding your grated tomato and vegetable stock. Add your tomato puree about a ½ cup of water to the pan along with your seared aubergine, cook for 12-15 minutes at a simmer allowing your sauce to form and reduce. Lastly, add your paneer and baby spinach to the pan and cook for 3-4 minutes until your spinach has wilted and your sauce has melded, taste and season with salt and pepper balancing spiciness with your honey.

To Serve

Mix your chopped chilli (at your discretion) through your basmati rice, season with salt and pepper, and warm it in the microwave. Divide your rice amongst your servings and top with your paneer and aubergine curry.