Paneer, Aubergine & Cashew Curry

Name: Paneer, Aubergine & Cashew Curry
Cuisine: British
Ingredients: 2 cloves garlic; 20 g ginger; 2 tsp ground turmeric; 2 tsp garam masala; 2 tsp ground coriander; 2 tsp ground cumin; 1 tsp chilli powder; 4 tbsp olive oil; 250 ml double cream; 1 aubergine; 3 tbsp vegetable oil; 200 g paneer; 100 g cashews; 150 ml natural yoghurt; Rice 🍚

Chris Jacobs @moustache

Manchester

My friend Ralph made this delicious curry from scratch and amazingly it doesn’t require thousands of ingredients. 👌👌👌

Chris Jacobs @moustache

Manchester

My friend Ralph made this delicious curry from scratch and amazingly it doesn’t require thousands of ingredients. 👌👌👌

Saved

Ingredients

Paste mix
2 clovesgarlic
20 gginger
2 tspground turmeric
2 tspgaram masala
2 tspground coriander
2 tspground cumin
Rest of the sauce
1 tspchilli powder
4 tbspolive oil
250 mldouble cream
The good stuff 🍆 🧀 🥜
1aubergine
3 tbspvegetable oil
200 gpaneer
100 gcashews
150 mlnatural yoghurt
Serve with
Rice 🍚

Saved

Steps

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.