RI am always on the cook out for new recipes using the available ingredients. Once upon a time I used to love paneer or Cottage Cheese but then I got bored with it and didn't make any dishes with it for the longest time but now again I like it. So pretty much I have it on hand.
So this is my latest dish with Paneer. Paneer and Eggplant. I also made Khatti Dal to go with it
Brinjal Paneer Curry (Cottage cheese and Eggplant curry
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| Brinjal Paneer |
Ingredients:
- 2 cups cubed eggplant (use either American or Japanese or Indian Eggplants)
- 1 cup cubed paneer
- 1/2 cup chopped onions
- 1 garlic pod chopped fine
- 1 green chilly chopped
- 1/2 teaspoon each of cumin powder, coriander powder, turmeric, chilly powder (or more to make it spicy)
- 3/4 teaspoon salt
- 2-3 tablespoons oil
Here is how to make fresh Paneer
In a pan heat 2 tablespoons oil and fry the paneer pieces till they start becoming brown. Drain and set aside. Add more oil if needed and fry onions till tender. Add garlic and green chilly and fry for a minute. Add all the powder ingredients and stir to combine. Add eggplant cover and cook for 10 minute. Add about 1/2 cup water and simmer till the eggplants become pulpy. Add paneer stir to combine and simmer for 5 minutes. Garnish with a generous amount of cilantro and serve with roti or with rice and Khatti Dal
In a pan heat 2 tablespoons oil and fry the paneer pieces till they start becoming brown. Drain and set aside. Add more oil if needed and fry onions till tender. Add garlic and green chilly and fry for a minute. Add all the powder ingredients and stir to combine. Add eggplant cover and cook for 10 minute. Add about 1/2 cup water and simmer till the eggplants become pulpy. Add paneer stir to combine and simmer for 5 minutes. Garnish with a generous amount of cilantro and serve with roti or with rice and Khatti Dal
Try these Other Paneer Dishes
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