“Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better.” 😋
❶ Boil, peel, and grind 300g tomatoes into a smooth puree.
❷ Heat oil or butter, add tomato puree, and cook until thickened.
❸ Stir in 1 sachet of Butter Paneer Magic Mix.
❹ Add 125g fresh cream and stir until smooth, then set aside.
❺ Lightly fry the paneer cubes until golden, then set aside.
❻ Rinse and soak basmati rice for 20 minutes, then drain.
❼ Cook the rice with 2 cups of water and salt until 80% done, then drain.
❽ In a pot, layer the Makhani sauce, rice, paneer, and sauce again.
❾ Garnish with fried onions, coriander, mint, and saffron milk (optional).
❿ Cover and cook on low heat for 20-25 minutes.
⓫ Garnish with fried onions, coriander, and mint leaves.
🕒 Prep Time: 40 min 🍳 Cook Time: 10 min
🍽️ Cuisine: India 📋 Course: main
👥 Serve: 12 ⚖️ Yield: 3000grm
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