Creamy, spicy and warming, this deliciously different vegetarian curry is a cold-weather treat.

Recipe Rosa Matto | Photographs Brendan Homan | Styling Natalie Homan

Paneer & eggplant curry
serves 6

6 tbsp ghee
2 small red onions, finely sliced
2 cloves of garlic, minced
1 bird’s eye red chilli (or to taste), roughly chopped
2 tsp cumin seeds
20 raw cashews
1 cup water
3 tbsp fresh ginger, grated
3 fresh bay leaves
2 curry leaves, plus extra for garnish
1 tsp salt
pinch chilli powder
½ tsp each coriander powder, cumin powder, turmeric, garam masala, white pepper
2 cardamom pods
2 cloves
1 cinnamon stick
4-5 tbsp cream
2 tbsp yoghurt
1 tsp honey
1 eggplant, cut into small cubes
1kg paneer, cut into cubes the same size as the eggplant

to serve
coriander, roughly chopped
toasted nigella seeds

Coat a large non-stick fry pan with 2 tablespoons of ghee on medium heat. Add onions, sprinkle with salt and cook gently until the onions are uniformly golden. Don’t hurry this step as it gives the curry its depth of flavour.

Over a low heat, add the garlic, chilli and cumin and warm through, then add only half of the cashews. Using a slotted spoon, remove to a food processor and, adding water, puree to a fine, liquid paste. Pour back into the pan and add ginger, bay leaves, curry leaves and salt. Add all the spices and allow to cook until the spices release their oil. Stir in the cream, yoghurt and honey and set aside.

Melt the remaining ghee in a frypan and fry the eggplant until light golden. Remove with a slotted spoon onto kitchen paper. Cook the paneer in the same ghee, again until lightly golden. Drain. Combine with the curry sauce, top with remaining cashews and toasted nigella seeds and adjust seasonings.

Garnish with coriander and nigella seeds. Serve with rice and peas and freshly-cooked pappadums.

 

This article first appeared in the June 2022 issue of SALIFE magazine.