Paneer and Eggplant Curry
with Cinnamon-Spiced Rice- Milk
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.
340 g
Paneer Cheese
()
170 g
Basmati Rice
2 unit
Baby Eggplant
10 g
Garlic
30 g
Ginger
10 g
Cilantro
1 tbsp
Paneer Masala
1 unit
Cinnamon Stick
1 can
Coconut Milk
unit
Oil*
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!
