Paneer and Eggplant Curry
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Paneer and Eggplant Curry

Paneer and Eggplant Curry

with Cinnamon-Spiced Rice

Paneer is a fresh semi-firm cheese commonly used in South Asian cuisine. Its mild flavour complements this curry sauce perfectly! Coupled with pan-fried eggplant, this delicious dish makes the perfect vegetarian meal.

Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 2 people
Paneer Cheese

340 g

Paneer Cheese

(Contains Milk)

Basmati Rice

170 g

Basmati Rice

Baby Eggplant

2 unit

Baby Eggplant

Garlic

10 g

Garlic

Ginger

30 g

Ginger

Cilantro

10 g

Cilantro

Paneer Masala

1 tbsp

Paneer Masala

Cinnamon Stick

1 unit

Cinnamon Stick

Coconut Milk

1 can

Coconut Milk

Not included in your delivery

Oil*

unit

Oil*

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Nutrition Values

Energy (kJ)5372 kJ
Calories1284 kcal
Fat74 g
Saturated Fat46 g
Carbohydrate96 g
Sugar10 g
Dietary Fiber8 g
Protein55 g
Cholesterol91 mg
Sodium1728 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pot
Lid
Non-Stick Pan
Fork

Cooking Steps

Prep
1

Prep: Wash and dry all produce. In a medium pot, bring 11/3 cups salted water to a boil. Cut the paneer into 1/2-inch cubes. Cut the stem off the eggplant, then chop into 1/2-inch cubes. Mince or grate the garlic. Peel and mince 1 tbsp ginger. Roughly chop the cilantro.

2

Cook the rice: Add the rice and cinnamon stick to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.

Sear the paneer
3

Sear the paneer: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the paneer. Cook until golden-brown, 1 min per side. Transfer to a paper towel-lined plate.

Cook the eggplant
4

Cook the eggplant: Add a drizzle of oil to the pan, then the eggplant. Cook, stirring occasionally, until golden-brown, 7-8 min.

Make the curry
5

Make the curry: Add the paneer masala, garlic and ginger to the pan. Cook, stirring constantly, for 1 min. Add coconut milk and 1/2 cup water. Bring to a boil, then reduce the heat to medium-low. Add the paneer and simmer until the sauce thickens slightly, 5-7 min. Season with salt.

6

Add half the cilantro to the curry and stir together. Remove the cinnamon stick from the rice, then fluff with a fork.

7

Finish and serve: Divide the cinnamon rice between bowls. Top with the curry and sprinkle with remaining cilantro. Enjoy!