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