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This juicy paneer curry will leave you wanting more as the flavour melt on your tongue.  Very nice dish to be served with basmati rice or quinoa grains. 

Paneer Aubergine Curry 


How to make Indian cheese


2 L Whole milk

250 g Yogurt 

1 Lemon


In a tall pot add all the milk.

Heat the milk on a medium flame and once the milk is hot add the yogurt and stir, then add the squeezed lemon juice and stir.

Watch as they whey separates and be careful not to disturb them by stirring them, turn down the fire as to not burn the solids as they fall to the bottom of the pot.  Now leave for 10 mins and turn off the flame.

In a cheesecloth and sieve pour the liquid and catch the solids.  

Put them into a rectangular mould such as a ceramic dish and place another dish on top and push liquid out further as a weight of the dish squeezes out the excess.  You can add a weight in the top dish.  Leave it a little juice for added flavour and leave to set for 10 mins.

Seal in the flavours by browning the paneer in a pan with ghee or keep in the fridge until ready to use.


Curry sauce,


3 Large tomatoes

1 leek

1 inch Giner root diced

1tsp fresh turmeric root

1 small aubergine diced 

2 tbsp ghee

1 tsp cumin seeds

1 tsp coriander seed

1 tsp cardamon

1 tsp curry powder


Blanch and peel skins off the tomatoes, diced and put to one side.

Add ghee to the pan with spices (except curry powder) on a medium flame for 1 minute sauté.

Fry the leek until soft and add the aubergine in with the spice and add in curry powder to coat the leek and aubergine.

Mix in the tomatoes, turmeric, and fresh ginger, stir until all is well mixed together.  

Cook for 20 mins on a medium-low flame with the lid on.

After the curry sauce feels cooked (the smell is amazing) add in the fried paneer and fuse flavours for another 5 minutes.

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