Indo Chinese Style Aubergines

Add a little something extra to your next stir-fry. Our spicy Chilli Paneer sauce adds that perfect balance of flavour and heat to this delicious vegan dish.

30 minutes

Serves 4




Keep this recipe for later

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  • Kohinoor Chilli Paneer Cooking Sauce – 1 pack
  • Kohinoor Basmati Rice – 240g
  • Large Aubergines – 500gms
  • Cornflour – 2tbsp
  • Diced green and red bell peppers – 50gms
  • Diced red onion – 1
  • Sliced green chilli (optional) – 2
  • Chopped coriander leaves – 1tsp
  • Oil for deep frying


Cut the aubergines into large dices, dust and coat with cornflower.

Heat oil for deep frying, fry the aubergines until light golden in colour.

Take a frying pan add 1 tsp of oil and sauté the onion and diced bell pepper, if you want to make the dish spicy then add the slices of green chilli.

Pour in the contents of the Kohinoor Chilli Paneer Sauce and bring to a boil.

Add the fried aubergine pieces and mix well.

Serve hot garnished with chopped coriander leaves and accompanied with steamed Kohinoor Basmati rice.  

(to cook Kohinoor Basmati Rice)

Wash and soak the basmati rice in lukewarm water and keep for ½ hour.

Drain the Kohinoor Basmati Rice.

Add to a pan with 500ml boiling water.

Allow to cook on medium heat, approx. 7-8 minutes, until all the water is absorbed and holes form on the surface of the rice.

Then reduce the heat to very low and cover with kitchen paper towels and a lid. Allow to steam for 7 minutes, open and fork the rice to make it fluffy

Chinese Aubergine Chilli Paneer 1