DIWALI menu (mains) - Paneer & chickpea curry

Serves 4-6

INGREDIENTS:

250g prepared paneer

1 large brinjal, cut into chunks

sunflower oil to grill or fry brinjal

50ml sunflower oil

1 cinnamon stick

5ml cumin seeds

1 onion, finely chopped

7ml coarse salt

15ml crushed garlic

10ml red chilli powder

4 tomatoes, skinned and chopped

5ml ground cumin

5ml ground coriander

5ml garam masala

2.5ml turmeric

2 x 400g cans of chickpeas, drained

200ml boiling water

60ml fresh cream, optional

200g baby spinach, washed and chopped

fresh coriander to garnish

METHOD:

Slice the paneer into cubes and set aside. Put the brinjal in a colander and sprinkle with salt. Leave to sweat for 15 minutes. Wipe them with paper towel and squeeze gently to remove excess moisture. Heat oil in a pan and fry the brinjal until light golden brown. Remove and set aside. Heat the oil in the saucepan and add the cinnamon stick. When the cinnamon is fragrant, add the cumin seeds. The cumin seeds will splutter. Then add the onion and salt and sauté at a medium heat until golden brown. Add the garlic and stir for 5 seconds. Add the red chilli powder and sauté for 3-5 seconds taking care not to burn the spices. Add the tomatoes and simmer at a medium heat until soft. Add the cumin, coriander, garam masala and turmeric. The mixture should be a thick spice paste. Stir in the chickpeas and boiling water and simmer until the sauce thickens. Add cream and simmer for a minute. Add the spinach and simmer uncovered until the spinach wilts. Add the fried brinjal and paneer and simmer for a minute, stirring gently to ensure the paneer does not crumble. Garnish with coriander.