Photo of Aubergine & paneer jalfrezi by WW

Aubergine & paneer jalfrezi

6 - 13
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
A vegetarian curry for one that’s easily ramped up when you want a bigger batch.


Brown basmati rice, dry

60 g

Calorie controlled cooking spray

4 spray(s)


½ medium, cut into small cubes

Cumin seeds

1 teaspoons, level

Chilli, Green or Red

1 individual, green - deseeded; ½ finely chopped and ½ finely sliced


½ small, finely sliced

Yellow Pepper

½ medium, deseeded and finely sliced

Garam Masala

½ teaspoons, level

Ground Cumin

½ teaspoons, level

Chilli Powder

½ teaspoons, level


½ teaspoons

Root Ginger

2 teaspoons, finely grated


1 clove(s), crushed


2 large, roughly chopped

Paneer Cheese

40 g, diced

Coriander, fresh

1 teaspoons, small handful leaves, to serve


  1. Bring a pan of water to the boil, add the rice and cook for 25 minutes until tender. Drain.
  2. Meanwhile, mist a medium nonstick frying pan with cooking spray and fry the aubergine for 7-8 minutes until soft. Add the cumin seeds, chopped chilli, onion and pepper and fry for another 7-8 minutes until soft.
  3. Stir in the garam masala, cumin, chilli powder, turmeric, ginger and garlic and fry for another minute, adding a splash of water if the pan gets too dry. Stir in the tomatoes, 2 tablespoons water and the paneer and warm through for 3-4 minutes. Season to taste.
  4. Serve the rice and curry garnished with the sliced chilli and coriander leaves.


Get ahead by making the curry up to 48 hours in advance – it tastes even better with time.