Paneer & Eggplant Curry (Rosa Matto)

salife.com.au

Kai

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 to 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

subheading: to serve:

coriander, roughly chopped

toasted nigella seeds

Directions at salife.com.au

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