Paneer Curry with Aubergine and Brown Rice
Nutrition per serving
Calories | 691 kcal |
Protein | 22.5 g |
Carbs | 72.4 g |
Fats | 36.3 g |
Saturated Fat | 11.9 g |
Monounsaturated Fat | 20 g |
Polyunsaturated Fat | 3.4 g |
Sugars | 12.6 g |
Fiber | 6.8 g |
Sodium | 91 mg |
Ingredients
Onion | |
Garlic | |
Ginger | |
Brown Rice (medium-grain) | |
Aubergine (eggplant) | |
Cauliflower | |
Yellow Bell Pepper (capsicum) | |
Tomato Puree | |
Plain Yogurt (low fat) | |
Fresh Coriander | |
Olive Oil | |
Ground Coriander (cilantro) | |
Ground Turmeric | |
Green Chilli Pepper | |
Mustard Seeds | |
Paneer | |
Cilantro (Coriander) leaves |
Preparations
1. Peel/finely chop the onion and garlic.
1. Peel/finely chop the onion and garlic.
2. Peel/finely chop ginger.
3. Dice ½ the aubergine into 2cm cubes.
4. Chop cauliflower into florets.
5. Core and chop pepper into 2 cm pieces.
6. Chop paneer.
7. Chop the coriander.
Cooking instructions
1. Cook rice according to package instructions.
1. Cook rice according to package instructions.
2. Place the aubergine/cauliflower in a mixing bowl with 1 tbsp of olive oil and mix to coat.
3. Heat a skillet over high heat, add the aubergine/cauliflower and cook for about 4 minutes until tender. Transfer to a bowl and set aside.
4. In the same skillet, heat ½ a tbsp of olive oil over medium heat. Add the onion, garlic, peppers and ginger. Cook for about 3-4 minutes until softened.
5. In a small bowl, combine the spice, tomato purée and 1 ½ tbsp of water and mix into a paste. Add to the skillet, continue to cook for a minute, add the yoghurt and stir well to combine.
6. Sprinkle a pinch of salt (optional) over the aubergine/cauliflower and add to the curry mixture along with the paneer. Lower heat to low and gently simmer for about 5-6 minutes. Add ¼ cup of water if too thick.
7. Remove the curry from heat and stir in the coriander.
8. Serve the curry on top of the rice with a sprinkle of fresh coriander.