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Eggplant Paneer Masala Curry

Safiya | FeastwithSafiya
Indian Egglpant and Paneer Cheese Curry cooked with delicious and Aromatic Indian spices in no time. Gluten-Free and Vegan.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4
Calories 571 kcal


  • 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.


Calories: 571kcal
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