Aubergine And Paneer Stir-Fry Recipe

About this recipe

A flavorful and wholesome dinner option featuring tofu and aubergines, stir-fried with aromatic spices and a tangy soy-lime sauce. Perfect for those seeking a Jain-friendly, plant-based meal.

Ingredients

• - Old India Coriander Leaves
• - FRESH CHINESE LONG AUBERGINE (APPROX 125G-145G) - Dispatched Monday To Thursday
• - Cofresh Whole Green Chilli 350g
• - Everest Paneer
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• - Tata Salt
• 50G Pepper Black Ground BWFO
• - Silver Spoon Granulated Sugar

Instructions

1. 1. Slice 250 g aubergine into thick slices.
2. 2. Cut the paneer into cubes and drain on kitchen paper for 20 minutes.
3. 3. Heat a wok over high heat and add 2 tablespoons of peanut oil. Add the aubergine slices and stir-fry for 2 minutes until slightly softened.
4. 4. Add the paneer cubes to the wok and stir-fry for 2 minutes or until golden brown.
5. 5. Add 1 tablespoon of peanut oil, 2 chopped green chilies, 1 tablespoon of lime juice, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 2 teaspoons of sugar. Stir well to combine.
6. 6. Bring the mixture to a simmer, cover, and cook for 10 minutes, stirring occasionally to ensure even cooking.
7. 7. Remove the lid and stir in a handful of fresh coriander leaves.
8. 8. Serve immediately with cooked noodles or steamed rice for a complete meal.