Eggplants cooked in Indian spices, Indian firm Cottage Cheese, and Tomatoes. This is such a unique recipe I created with my mother and her neighbor’s suggestion. Since then Eggplant Paneer Masala has become my family favorite.
Eggplant Paneer Masala Curry
If you have been following me for a while, you probably know that my parents live in India. I have a routine every morning before I start preparing breakfast. I call my parents every day. A couple of months ago I called home and our neighbor “Rashmi Kaki(Aunt)” in India was visiting my parents. It was their night and it is very common in India to visit your neighbors whenever you feel like lol.
I asked Kaki what she had for dinner and our conversation went deep about food and ingredients. I don't know about all the Indians but my entire family has this habit of asking everyone what they had for lunch or dinner lol. To us, It's a great gesture to get some cooking ideas, help others in need of food, or just for the sake of kindness. Our tradition might sound kind of some but we love it. My husband was pretty annoyed by how random neighbors would show up at the door when he visited me in India lol. I love the neighbors visiting, dropping off food, checking on each other, and making sure everyone is doing well. It's the cultural stuff, ya know! 😉
Anyway, Kaki asked what's my plan for lunch? I responded, I have baby Eggplants and Paneer sitting in the fridge, do you have any suggestions for me? She quickly suggested, Safiya, make Ravaiya(Gujarati Indian eggplant Masala) with Shredded Paneer on top. Now that sounded phenomenal.
That day I went ahead and did the eggplant like my mother did and added shredded Paneer on top. The taste was beyond my expectations. So that's how this recipe came into development. I must have made it every other week to perfect the recipe since then.
What is Paneer?
Paneer is a firm Indian cottage cheese made from milk. It has a very mild subtle taste to it and it is a large part of the vegetarian diet in India as a source of protein. You can easily find Paneer in any Indian Grocery store in the State.
Eggplants for Curry
Baby Green Eggplants and Purple Eggplants are easily found in Indian grocery stores. Some of the Indian stores have certain days when they receive all their fresh produce. I would suggest calling your local Indian store and ask them about its availability.
Green eggplants are basically young eggplants before they are ripe. They are very tender and slightly sweeter. Purple eggplants are my personal favorite. If you can't find them, you can definitely go for Japanese long eggplants or large eggplants.
- Pick the smallest with thinner and firm skin. Those ones are less likely to have tons of seeds in them.
- Peel the skin and cut the large eggplant into small pieces.
- Brown chopped eggplant in oil and spices instead of stuffing spices. Sauté for a minute or two. Then follow recipe instructions.
Instant Pot Eggplant Curry
This recipe can be prepared in an instant pot. IP cuts down the cooking time by half.
Instant Pot Cooking Instructions
- Heat oil in an Instant Pot on a medium sauté setting. Add eggplants and cook for about 1 minute to brown the skin. Add 2 tablespoons water and Shredded tomatoes. Cancel the sauté setting. Close the lid and pressure cook on low for 8 minutes.
- Release the pressure and add shredded paneer to it and cook until thick. Garnish with cilantro.
More Indian Vegetarian Recipes
- Aloo Palak Recipe
- Gujarati Stir-Fried Cabbage
- Bhindi Kadhi-Okra Curry
- Stuffed Peppers-Bharela Marcha
- One-Pot Vegetable Spicy Rice
- Masala Potatoes-Rai Wale Aloo
Eggplant Paneer Masala Curry
- 8 to 10 baby Eggplants , preferably small green or purple eggplants
- 4 medium Roma Tomatoes
- 1 ½ cups shredded Paneer Indian Cottage Cheese
- 1 tablespoon Almond flour or crushed roasted peanuts
- 2 tablespoons Water
- 2 to 3 tablespoons Oil
- ¼ cup chopped Cilantro
- 2 tablespoons Ginger-Garlic paste
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Kashmiri Chili Powder
- ½ teaspoon
- 1 teaspoon Salt or to taste
- In a medium bowl, combine ginger-garlic, almond flour, chili powder, cumin-coriander powder, turmeric, a tablespoon of oil, and salt. Set it aside.
- Shred the tomatoes with a shredder. Set it aside.
- Wash the eggplants thoroughly under running water and pat dry them. Create one horizontal and one vertical slit ¾ way from the bottom of the eggplants. The crown should remain attached.
- Fill in the spice mixtures by hand or with the help of a butter knife in the eggplants. Do not over-fill the spices.
- Heat 2 tablespoons oil in a large pot on a medium sauté setting. Add eggplants and cook for about 1 minute to brown the skin. Add 2 tablespoons water and Shredded tomatoes. Cover the lid and cook for 20 minutes on medium or until the eggplants are soft.
- Add shredded Paneer and mix it gently with the help of a silicone spatula. Cook for an additional 2 minutes or until gravy is thick.
- Garnish with chopped cilantro. Serve it hot with Indian Roti, Paratha, plain Rice or eat it as is.
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