for 4 person

Spices

	rapeseed oil, for frying
1	aubergine, cut into cubes
1 tbsp	mustard seeds
3 tsp	ground cumin
3 tsp	ground coriander seeds
2 tsp	turmeric
2	red onions, coarsely chopped
5	garlic cloves, coarsely chopped
2	red chillies, deseeded, cut into pieces
30 g	ginger, coarsely chopped
½ tbsp	cane sugar

Curry

800 g	tomatoes, cut into pieces
2 tsp	salt
a little	pepper
1 ½ dl	water
150 g	different coloured cherry tomatoes
200 g	paneer, cut into cubes

Rice

250 g	basmati rice
4 dl	water

To serve

½ bunch	coriander
30 g	salted peanuts

How it's done

Spices

Heat the oil in a pan. Add the aubergine, fry for approx. 5 mins., remove and set aside. Reduce the heat, add a little more oil if necessary, toast the mustard seeds, cumin, coriander seeds and turmeric for approx. 2 mins. Add the onions, garlic, chilli, ginger and sugar, cover and cook for approx. 5 mins.

Curry

Add the tomatoes, season with salt, cover and simmer over a medium heat for approx. 10 mins., then puree. Add the water, cherry tomatoes, paneer and reserved aubergines, cover and simmer for approx. 10 mins.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

To serve

Plate up the tomato curry with the rice, garnish with the torn coriander and nuts.

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