Aubergine, Red Pepper and Paneer Kashmiri
This vegetarian recipe is one to try during the colder months
Instructions
Empty the Kashmiri Curry Pack into a pan and toast off the spices for 5 minutes on a low/medium heat.
Add the water, chopped fresh tomatoes and tomato puree. Stir, cover and cook for 5 - 10 minutes.
Add the paneer, aubergine and pepper. Cook for 15 - 20 minutes until the aubergine is soft.
Add the coriander, a pinch of salt and stir. Ready to serve, enjoy!