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Paneer and Eggplant Curry

Paneer and Eggplant Curry

with Cinnamon-Spiced Rice

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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.


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Paneer Cheese


170 g

Basmati Rice

2 unit

Baby Eggplant

10 g


30 g


10 g


1 tbsp

Paneer Masala

1 unit

Cinnamon Stick

1 can

Coconut Milk

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5372 kJ
Calories1284 kcal
Fat74 g
Saturated Fat46 g
Carbohydrate96 g
Sugar10 g
Dietary Fiber8 g
Protein55 g
Cholesterol91 mg
Sodium1728 mg
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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


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.


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


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