Home » Recipes » Series 5 » Paneer & Eggplant Sauce with Raisin Rice

Paneer Cheese | Paneer Cheese & Eggplant Sauce + Raisin Rice | Dahl with Pomegranate Molasses | Tart Tartin

Paneer & Eggplant Sauce + Raisin Rice

Paneer & Eggplant Sauce

Ingredients:
Ghee
1 1/2 tbsp of Mustard Seeds
2 teaspoons of fresh Minced Ginger
2 cloves of fresh Minced Garlic
1/2 Green Chilli minced
2 cups Tomato Puree
1/4 tsp ground Turmeric
1 teaspoon Garam Masala
2 teaspoons Sugar
1 1/2 tbsp Salt
Fresh Coriander chopped as Garnish

Method:

1. Heat the ghee and add the mustard seeds
2. Add in all the spices and stir for about a minute.
3. Pour in the tomato puree and after simmering for about 10 minutes add in the garam masala and sugar.
4. Sauce is now done
5. Deep fry the cheese and eggplant (cut in cubes) and stir into the sauce.

   

Raisin Rice

Method:

1. Heat 2 tablespoons of Ghee in a deep pan with a lid.
2. Fry 1½ cups of rice until the rice becomes a white-ish colour.
3. Add in soaked raisins (about 1/2 cup).
4. Pour in 2¾ cups of the whey from the cheese.
5. Put on the lid and simmer on a low heat for 15-20 minutes until the liquid is absorbed.