An Indian Feast: Paneer, Pea & Eggplant Curry

There is something so comforting about Indian food. Especially when it's cold and rainy outside. The warmth of the spices and the heat from the chili just seem to sooth the soul.

This curry is quickly made even though the depth of flavours make it seem that it has cooked for hours. The added bonus is that Indian curries seem to benefit from a little age, so making it in advance or making extra to get you through the rainy weeks is well worth it!

This particular curry is vegetarian, and you do not miss the meat at all when you bite into the creamy Indian cheese (paneer). Heavy on taste, this Indian curry is a must have for those cold winter nights. Eat it over rice, with warm naan bread (or both!). I also served this with some Indian lentils.

Paneer, Pea & Eggplant Curry

Serves 4-6 people

1 tbsp + 3 tbsp Canola Oil

1 Small Eggplant, cut into cubes

1 Large Onion, chopped

6 cloves Garlic, minced

1 tbsp Fresh Ginger, minced

2 tsp Cayenne Pepper

2 tbsp Ground Cumin

2 tsp Ground Corriander

1 tbsp Paprika

1 tbsp Garam Masala

2 tsp Ground Tumeric

1 tsp Salt

1 can Tomato Puree (156ml)

2 cups Water

400 grams Paneer, cut into cubes

2 cups Frozen Peas

1/2 cup Light Cream

Heat the 1 tbsp of oil in a large pan over medium high heat. Add the eggplant and cook until just softened. Remove from pan and set eggplant aside.

In the same pan, heat the 3 tbsp oil over medium heat. Cook the onions, garlic, and ginger until they just start to brown. Add all of the spices and cook for another minute or so.

Turn up the heat, stir in the tomato puree and the water and bring up to a boil. Reduce to a simmer and stir in the paneer and peas. Cook for 3-4 minutes. Then stir in the cooked eggplant and the cream. Simmer for another 3-5 minutes.

Serve with rice and naan bread.