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Aubergine, paneer, cardamom and peanuts with coconut crisps
Serves 4 Starters and mains
Ingredients
- 600g long baby aubergines, trimmed
- 2tsp sea salt flakes
- 80g pure butter ghee, melted
- 2 bunches spring onions, trimmed and thinly sliced
- 4 garlic cloves, finely grated
- 8 curry leaves
- 4 small whole chillies
- 7 cardamom pods, bruised
- 2tsp cumin seeds, lightly toasted and ground
- 250g paneer, cut into cubes
- 4tbsp light soy sauce
- 1tbsp coconut palm sugar
- 2tbsp roasted unsalted peanuts, chopped
- 1/2tsp ground cardamom
- 55g coconut flakes, lightly toasted, to serve
Method
Cut the aubergines in half lengthways, put in a large colander and sprinkle the salt over, coating the cut sides well, then set aside.
Put 2tbsp of the melted ghee in a large frying pan or wok with half the chopped spring onions, the garlic, curry leaves, whole chillies and cardamom. Stir-fry for a minute over a medium heat, then add the cumin. Tip on to a plate and wipe out the wok.
Heat another 1tbsp ghee
and fry the paneer for around
5 minutes, turning, until golden
on two sides, then transfer to
a separate plate.
Wipe the salt from the aubergines and pat dry with kitchen paper. Heat half the remaining ghee over a medium heat and fry half the aubergines, cut-side down, for around 3 minutes until golden and softening. Turn them over and briefly fry the skin side, then lift them out into a bowl. Repeat with the rest of the ghee and aubergines and add to the bowl, then pour the soy sauce and sugar over.
Put the chilli and cardamom mixture into the pan or wok and add the aubergines. Turn in the mixture and cook for a few minutes on a high heat until syrupy. Add the peanuts and the remaining spring onions along with the paneer and stir to heat and coat well.
Scatter with the toasted
coconut flakes to serve.
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