This incredibly quick and easy vegetarian 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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Nigel shows how the shrinking violets of the kitchen can help make cooking shine.