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Dina Begum's roasted aubergine and paneer curry bowls recipe

Dina-Begum
Dina Begum's roasted aubergine and paneer curry bowls

Created by Dina Begum

Speedy midweek meal or Friday night fakeaway, Dina Begum's veggie paneer curry is going to hit the spot! It's ready in just half an hour, yet the bold, rich flavours suggest hours of marinating. What's more, there's leftovers to stuff into pittas for next day's dinner – see recipe, below.

See method
  • Serves 4
  • Takes 30 mins
  • 519 calories / serving

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Method

  1. Mix all the ingredients for the marinade in a bowl with a pinch of salt. Put the paneer in a separate bowl and toss with a third of the marinade. Add the aubergines to the remaining marinade and stir through to coat; set aside for 10 mins.
  2. Preheat the oven to gas 6, 200°C, fan 180°C and line 2 baking trays. Put the aubergines on one and the paneer on the other. Roast the aubergines for 20 mins, turning halfway, or until tender. Bake the paneer for the final 10 mins.
  3. Meanwhile, heat the rice and curry sauce to pack instructions. Reserve a third each of the aubergines and paneer for the tikka pittas. Drizzle warm curry sauce over the remaining aubergine and paneer and scatter with coriander. Serve with rice.

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