The Secret to Serving Delicious Paneer, Aubergine & Cashew Curry

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Paneer, Aubergine & Cashew Curry

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Below are the ingridients that are needed to cook a heavenly Paneer, Aubergine & Cashew Curry:

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

Ready with the ingridients? Below are the instructions on preparing 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..

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. Vegan Chinese aubergine is a simple, naturally vegan dish that is easy to make and which makes for a very satisfying mid-week dinner.

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