Paneer, Aubergine & Cashew Curry
Paneer, Aubergine & Cashew Curry

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, paneer, aubergine & cashew curry. 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 favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Paneer, Aubergine & Cashew Curry is something which I’ve loved my whole life. They are fine and they look wonderful.

Paneer-stuffed aubergine in red lentil and coconut sauce. There are two types of paneer available Put one spinach leaf on top of each slice of aubergine. Put a piece or two of paneer in the middle.

To begin with this particular recipe, we must first prepare a few components. You can cook paneer, aubergine & cashew curry using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Paneer, Aubergine & Cashew Curry:
  1. Take Paste mix
  2. Make ready 2 cloves garlic
  3. Get 20 g ginger
  4. Get 2 tsp ground turmeric
  5. Take 2 tsp garam masala
  6. Get 2 tsp ground coriander
  7. Get 2 tsp ground cumin
  8. Prepare Rest of the sauce
  9. Make ready 1 tsp chilli powder
  10. Take 4 tbsp olive oil
  11. Prepare 250 ml double cream
  12. Get The good stuff 🍆 🧀 🥜
  13. Get 1 aubergine
  14. Get 3 tbsp vegetable oil
  15. Get 200 g paneer
  16. Get 100 g cashews
  17. Take 150 ml natural yoghurt
  18. Make ready Serve with
  19. Make ready Rice 🍚

Aubergine & Company is focused on making healthy eating easy, convenient, and sustainable. An aubergine is a large purple berry that's also known as an eggplant. Aubergines can be served grilled, roasted, stewed, or. An aubergine is a solanaceous fruit native to Asia.

Instructions to make Paneer, Aubergine & Cashew Curry:
  1. Mix the paste ingredients and heat for 5 minutes.
  2. Mix the double cream, add some salt and set aside.
  3. Chop the aubergine into 3cm cubes and cook in vegetable oil until it starts to soften and brown.
  4. Cut up the paneer into small chunks and add to the pan with the cashews. Cook until everything has browned.
  5. Add the sauce back to the pan and heat through.
  6. Mix in the natural yoghurt and serve with rice.

The aubergine (also called eggplant) is a plant. Its fruit is eaten as a vegetable. The plant is in the nightshade family of plants. It is related to the potato and tomato. Originally it comes from India and Sri Lanka.

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