Aubergine and paneer bhaja

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

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

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

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)