A delicious vegetarian dish to delight the palate - sweet soft paneer, melting, roasted aubergine, crunchy peppers, all seasoned with spices which are perfectly balanced.


Servings: 4


This is a regular in our house and it is a crowd pleaser. What works really well is to cook the elements separately and then  bring them together when you ready to serve.

When I am entertaining and need to prep ahead- this is one of my go to dishes because it take just a few minutes to bring it together. And who doesn't want effortless entertaining?!


Leftovers? put them in a wrap or leftover naan bread with minty yoghurt. Its perfect for lunch

It works well as a start side along with dal or a curry or as a main with hot rotis, yoghurt and a little salad.  

Do try it and let me know how you get on. 


To season paneer

For the aubergine

For frying


  1. Heat the oven to 200C

    Season the paneer in a roasting tin and set aside. 

    Season the aubergine and put in the oven for 20 mins till softened  stir once halfway. If it isn't all cooked, remove the pieces that are cooked and continue roasting for 5 mins more. 

    Add the paneer to the oven and roast for 15 mins. 

  2. In a wide pan, heat the oil, add the cumin and nigella seeds. Then add the quartered onions, curry leaves ginger and garlic and sautee for a 2/3 mins . 

    Add the peppers and continue to sautee. Leave a little crunch in the peppers.

    Mix in the dry spices and cook for a minute or two. 

    Add the paneer and the roasted aubergine and mix well.

    Arrange in a tray, test for salt and add according to taste. Sprinkle with fresh coriander and serve with love!

    You can prepare the dish and reheat in a hot oven (200C) for 10 mins. ) 

    Serve with hot rotis, naan or as a side dish with dal or a curry. 



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