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Photo of Aubergine & paneer jalfrezi by WW

Aubergine & paneer jalfrezi

13
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
1
Difficulty
Easy
A vegetarian curry for one that’s easily ramped up when you want a bigger batch.

Ingredients

Brown basmati rice, dry

60 g

Calorie controlled cooking spray

4 spray(s)

Aubergine

½ medium, cut into small cubes

Cumin seeds

1 teaspoon(s), level

Chilli, green or red

1 individual, green - deseeded; ½ finely chopped and ½ finely sliced

Onion

½ small, finely sliced

Yellow pepper

½ medium, deseeded and finely sliced

Garam Masala

½ teaspoon(s), level

Ground Cumin

½ teaspoon(s), level

Chilli Powder

½ teaspoon(s), level

Turmeric

½ teaspoon(s)

Root Ginger

2 teaspoon(s), finely grated

Garlic

1 clove(s), crushed

Tomato

2 large, roughly chopped

Paneer Cheese

40 g, diced

Coriander, fresh

1 teaspoon(s), small handful leaves, to serve

Instructions

  1. Bring a pan of water to the boil, add the rice and cook for 25 minutes until tender. Drain.
  2. Meanwhile, mist a medium nonstick frying pan with cooking spray and fry the aubergine for 7-8 minutes until soft. Add the cumin seeds, chopped chilli, onion and pepper and fry for another 7-8 minutes until soft.
  3. Stir in the garam masala, cumin, chilli powder, turmeric, ginger and garlic and fry for another minute, adding a splash of water if the pan gets too dry. Stir in the tomatoes, 2 tablespoons water and the paneer and warm through for 3-4 minutes. Season to taste.
  4. Serve the rice and curry garnished with the sliced chilli and coriander leaves.

Notes

Get ahead by making the curry up to 48 hours in advance – it tastes even better with time.

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