Ingredients
- 2 tbsp sunflower oil
- 1 large onion, diced
- 1 tsp dried chilli flakes or 1 fresh chilli, diced
- 1 small to medium bulb of garlic, peeled
- 1 thumb-sized piece of ginger, peeled
- 1 tbsp ground coriander
- 2 tbsp ground cumin
- 1 tbsp garam masala
- 1 tube tomato puree (or more if desired)
- 2 x 400g cans chickpeas, drained
- 400g can chopped tomatoes
- 2 large aubergines – cube one, cut the other into long slices that are the full width of the fruit and about 1cm thick (you need two slices per serving).
- 225g paneer, cubed
- large handful fresh coriander, chopped, plus more for garnish
- 300g fresh spinach, washed
- 200g or 250g coconut cream (not coconut milk)
- rice, naan and mango chutney to serve; whole cumin seeds for dressing.
Method
- Heat a little of the oil in a frying pan over a medium heat and cook the onion and chilli until softened (not browned).
- In a food processor, add the garlic, ginger, remaining oil, ground coriander, cumin, garam masala, tomato puree, a little salt and the onion/chilli mixture. Blend to a smooth paste, adding more oil or a little water if necessary (or a little more tomato puree).
- Brush a pan with a little oil and sear the paneer cubes until golden.
- Brush a griddle pan with oil and sear the aubergine cubes (not the slices) until slightly blackened.
- In a large pan (must have a lid, although not needed yet), gently cook the paste mixture for two minutes, stirring to ensure it does not stick.
- Add the chickpeas and tomatoes to the paste mixture and stir.
- Add the paneer and the griddled aubergine. Cook on a medium heat for 5 minutes.
- Add the creamed coconut and cook for 5 minutes more. A little water may be needed if it is too thick.
- Add the fresh coriander and the spinach. Put a lid on the pan and cook until the spinach has wilted (3 to 5 minutes).
- Meanwhile, brush the griddle pan with a little oil and sear the aubergine slices on both sides.
- Serve in bowls with rice and/or naan. Add two of the seared aubergine slices per bowl and garnish with the remaining fresh coriander and a sprinkle of whole cumin seeds.