Aubergine and paneer bhaja

PT45M

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Ingredients

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Mint chutney

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
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
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
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)
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