Aubergine and paneer bhaja
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This rich, colourful vegetarian starter has its origins in Bengal, where aubergine fritters are known as bhaja. Topped with spiced grated paneer and a dollop of fresh mint chutney, it's a wonderful way to start an Indian meal.
First published in 2020
Ingredients
Metric
Imperial
- 2 aubergines
- vegetable oil, for frying
- 1 tsp cumin seeds
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 1 red onion, finely chopped
- 1 tomato, finely chopped
- 2 tsp turmeric
- 3 tsp red chilli powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 200g of paneer, coarsely grated
- 30g of coriander leaves, finely chopped
- salt, to taste
Mint chutney
- 40g of fresh mint
- 60g of fresh coriander
- 10g of ginger, finely chopped
- 2 green chillies
- 2 tbsp of Greek yoghurt
- 1 tbsp of lemon juice
SAVE RECIPE
Method
1
To make the mint chutney, place all the ingredients in a food processor and blitz until smooth. Season and keep in the fridge until needed
- 40g of fresh mint
- 60g of fresh coriander
- 10g of ginger, finely chopped
- 2 green chillies
- 2 tbsp of Greek yoghurt
- 1 tbsp of lemon juice
2
Pour a thin layer of vegetable oil into a wide frying pan and place over a medium heat. Thickly slice the aubergines, then sprinkle with salt. Fry the aubergines on both sides for around 20 minutes, turning occasionally, until crisp and golden
- vegetable oil, for frying
- salt, to taste
- 2 aubergines
3
While the aubergines cook, pour a glug of vegetable oil into a separate non-stick pan and place over a medium heat. Add the cumin seeds, then once they start to crackle add the green pepper, red pepper, red onion and tomato. Cook for 5 minutes, stirring occasionally, until soft, then add the turmeric, red chilli powder, ground coriander, ground cumin and a pinch of salt. Cook out for 2 minutes, then add the grated paneer and cook for a further 2 minutes. Stir in the coriander leaves, then set aside and keep warm
- 1 tsp cumin seeds
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 1 red onion, finely chopped
- 1 tomato, finely chopped
- 2 tsp turmeric
- 3 tsp red chilli powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 200g of paneer, coarsely grated
- 30g of coriander leaves, finely chopped
4
To serve, place slices of the cooked aubergine on each plate, then top each with a spoonful of the paneer mixture. Top with a smaller spoonful of mint chutney then serve with a side salad (if desired)
First published in 2020
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