Eggplant Paneer Masala Curry
Indian Egglpant and Paneer Cheese Curry cooked with delicious and Aromatic Indian spices in no time. Gluten-Free and Vegan.
Ingredients
- 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
Turmeric?
- 1 teaspoon Salt or to taste
Instructions
- 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.
Nutrition Information
Calories: 571kcal
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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