Paneer-stuffed aubergine in a tomato gravy recipe | olivemagazine

Ingredients

• 3 large aubergines each sliced lengthways into 6
• oil vegetable
• 1cm piece root ginger
• 5 cloves garlic
• 1 large onion finely chopped (keep ¼ for the stuffing)
• 2 whole green chillies
• 1 (or use green) black cardamom pod
• 1½ tsp black cardamom pod
• ½-1 tsp red chilli powder
• 2 large tomatoes quartered and puréed
• 1 tbsp double cream
• ¾ tsp garam masala
• chopped to make a handful coriander
• 180g or use a 250g tub of ricotta paneer
• 2 thin ones green chillies finely chopped
• chopped to make 4 tbsp coriander
• 1 small tomato chopped