Aubergine and Paneer Curry
by Hemali Shukla
31 Jan 2013
This recipe has been viewed 17534 times
My husband got this idea. Its a quick and easy recipe,does'nt require lots of preparation and all the ingridents can easily be available in your kitchen. Yet it taste fabulous with fresh mint.
Aubergine and Paneer Curry recipe - How to make Aubergine and Paneer Curry
Preparation Time: Cooking Time: Total Time:
Makes 2 to 3 servings
1 tbsp_soil
1 tsp mustard seeds ( rai / sarson)
1 large brinjal , chopped
2 chopped tomatoes
200 gms panner cubes
garam masala
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp lemon juice
salt to taste
10-12 roughly chopped mint leaves (phudina) leaves
Method
- Method
- Heat some oil in a non stick pan over a medium heat.
- Add mustard seeds and toast for a mintue till they crack.
- Add the brinjal and cook for 2-3 minutes.
- Once cooked add tomatoes and cook them for further 2-3 mintues.
- Now add panner cubes and add garam masala, turmeric powder, red chilli powder, salt to taste and few drops of lemon juice. Allow it to cook for further 1 minute.
- Add the mint leaves in the curry.
- Serve immediately with roti or rice.
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