Paneer-stuffed aubergine in a tomato gravy recipe
Aubergine is stuffed with moreish Indian Paneer, chillies, coriander and topped with spicy tomato gravy. This dish is worth the effort, you'll be racing to share the recipe with your friends.
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Pastry brush
- Measuring spoon
- Measuring cup
- Mixing bowl
- Wooden spoon
- Spoon
- Pepper mill
- Serving platter
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
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