Feeling HOT HOT HOT

We had IFFITS today and I was going to blip the lovely chicken and savoury rice that my lovely girl had cooked for her hospitality prelim (it really is delicious!) but then I got an email from the lovely Shandonner and it was game over ...




"All measurements are rough, add more or less depending on likes and
what's in the fridge. Servers 2, with left overs for the night after.

250 g of paneer cut into 1 cm cubes. Fry in 1 tbsp sunflower oil
until golden, sit of kitchen paper.

In a big pan, cook off one chopped roughly onion in 1 tsbp sunflower
oil. Add 1 chopped red chilli (or more if you want), 1 tsbp turmeric,
1tbsp mustard seeds, 1 tsbp ground coriander, 1 tbps cumin seeds, 2
big thumbs of fresh ginger cut into match sticks, 2 cloves garlic, 1
tsp of asafoetida, if you've got any. Fry until fragrant for 2 mins.

Add about 600 g of sliced aubergine. I tend to use baby aubergines
cut in half lengthways, Once a wee bit brown, add 600 g of roughly
chopped tomatoes, 500 ml of vegetable stock, three bay leaves and
season. Simmer with the lid almost on for at least 45 mins, so that
the tomatoes break down, the aubergines go silky, and the sauce
thickens. Add a handful of coriander leaves. Even better if made the
day before and left to infuse.

Serve with rice, and fresh coriander leaves, some naans and some plain yoghurt."

I've bookmarked this for my next curry adventure!!!


Bon Apetite.