Aubergine & paneer jalfrezi
13
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 1 • Difficulty: Easy
A vegetarian curry for one that’s easily ramped up when you want a bigger batch.
Ingredients
Brown basmati rice, dry
60 g
Calorie controlled cooking spray
4 spray(s)
Aubergine
½ medium, cut into small cubes
Cumin seeds
1 teaspoon(s), level
Chilli, green or red
1 individual, green - deseeded; ½ finely chopped and ½ finely sliced
Onion
½ small, finely sliced
Yellow pepper
½ medium, deseeded and finely sliced
Garam Masala
½ teaspoon(s), level
Ground Cumin
½ teaspoon(s), level
Chilli Powder
½ teaspoon(s), level
Turmeric
½ teaspoon(s)
Root Ginger
2 teaspoon(s), finely grated
Garlic
1 clove(s), crushed
Tomato
2 large, roughly chopped
Paneer Cheese
40 g, diced
Coriander, fresh
1 teaspoon(s), small handful leaves, to serve
Instructions
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.
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