Paneer with fenugreek and aubergine

1 packet paneer (200 or 250gm)

2 or 3 long aubergines halved lengthways or half a standard aubergine chunked.

1 small onion finely chopped

2cm piece of ginger finely chopped

3 or 4 cloves of garlic finely chopped

Half a small  red peppper finely chopped

Bunch of fenugreek finely chopped

Fresh coriander

Spices: cumin, coriander,mustard, fennel, garam masala, chilli, paprika, turmeric


Fry the cubed paneer on medium until lightly browned on most sides. Add the finely chopped veg and fry until pale golden. Create a space in the centre of the pan and add the aubergine cut side down. Fry until soft adding more butter if needed.

Add  all the spices except the garam masala, stir for a couple of minute (until the oil separates?). Add the fenugreek, turmeric and paprika, and a cup of water. After a few minutes add the garam masala and coriander stalks.

Serve garnished with coriander leaf and buttered saffron rice, or plain rice.



Falafels, pita and bread dough quantities

100 gm flour makes 180 gm dough

100 gm chickpeas soaks to about 180 gm.

100 gm chickpeas makes about 12 felafels

600 gm soaked drained chickpeas makes a one food processor batch or about 50?