This incredibly quick and easy vegan curry looks impressive with its garnish of pomegranate seeds and torn mint.
Pour the oil into a large frying pan or wok over a medium heat. Add the mustard seeds and toast for a minute or so until fragrant - take care as mustard seeds may pop once heated.
Add the chopped aubergine and fry gently for 2-3 minutes. Add the chopped tomatoes and cook for a further 2-3 minutes.
Add the paneer and sprinkle the curry powder over the top. Mix gently with a wooden spoon to evenly distribute the spices and cook for a further two minutes.
Add the pomegranate seeds, then tear the mint leaves directly into the pan. Serve immediately with plain boiled rice or chapatis.
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