Butter Paneer & Chicken Stuffed Eggplants recipe by Ruhana Ebrahim

Ingredients

• Butter Paneer Masala-
• 1 large onion (sliced)
• 2 tablespoon butter
• 2 large tomatoes (chopped)
• 1 box Suhana Paneer butter masala Spice
• salt (to taste)
• 250g Paneer cubes
• Fresh cream
• Fresh coriander
• Also needed-
• 2 Chicken fillets (cubed)
• 1 tablespoon oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 large Eggplants
• 1 packet cut spinach
• Lemon
• 1. Heat butter, add onions, saute till translucent.
• 2. Add onions with tomatoes in a blender, blend till smooth.
• 3. Pour back into pot, add spice and cook till tomato has reduced.
• 4. Add ½-1 cup cream to pot, mix in.
• 5. Add paneer, bring to boil.
• 6. Cook chicken in oil, salt & pepper.
• 7. Add to paneer masala with spinach. Mix in.
• 8. Allow spinach to wilt and sauce to thicken.
• 9. Cut eggplants in half lengthwise. Core out center.
• 10. Spoon in chicken paneer mixture.
• 11. Bake in preheated oven till eggplants are tender.
• 12. Garnish with coriander. Serve by drizzling lemon juice over.