Aubergine Masala with sweet potato mash

Method

Put sweet potatoes on to boil. Slice the aubergine in long strips.

Add cooking oil in pan and add spices. Once the spices are cooked, add in the red chilli powder and salt.

In a separate pan, sear the aubergine strips.

Add in fresh coriander and green chillies, and then the tomatoes, as well as the yogurt and soft paneer.

Add stock and reduce the sauce.

Once the sauce is ready, sieve and reserve some masala for the aubergine.

Once sweet potatoes have boiled and are cooked all the way through, mash well.

Add cream, milk, olive oil, lemon juice, brown sugar, red chilli powder and some green onions and salt. Mix well.

Plate up with a layering of mashed sweet potato and aubergine strips with a drizzle of the sauce and the masala reserved earlier.