BAINGANI PANEER

 The eggplants are said to be the king of vegetables. Whether because of the green stem which remains on top or because of its mighty and bold color, structure and texture, but it surely is one of the best vegetables grown in the Indian subcontinent region. The eggplants grow in many sizes and colors mainly voilet, green and white. There are so many dishes in various cuisines around the world made with this versatile vegetable. This can be eaten fried, roasted, cooked, boiled and sauteed form. From Baingan bhartha to litti chokha to bharwan baingan, the vegetable gets a new taste in every region it gets served. 

In this recipe, we have used the small eggplants. The cottage cheese which is used in the recipe can be homemade or store purchased. Although we used the homemade paneer, the taste will be equally good in store purchased paneer too. The combination of spiced eggplants and paneer is not only delicious but healthy too. Though we have fried the eggplants in the recipe, you can skip frying if you are calorie conscious or have any dietary restriction and cook it normally. There might be slight variation in the taste but non fried dish will also be no less in taste.

Ingredients

for 3-4 persons

• Small eggplant (baingan)    400-500 gms
• Cottage cheese (paneer) crumbled    150 gms
• Chilli powder 1 tsp
• Turmeric powder 1 tsp
• Garam Masala powder 1 tsp
• Black salt    ½ tsp
• Salt as per taste
• Coriander powder 2 tsp
• Carom seeds 1 tsp
• Tomato puree 3 tsp
• Sufficient oil for frying
• Chopped Green onion for garnishing. t tbsp
• Dried ginger powder 2 tsp

Method

• Cut baingan into four pieces.
• Heat oil in wok and fry baingan on medium to high heat till crispy
• Keep them aside.
• Heat 2 tbsp oil in a pan, add carom seeds and saute for few seconds.
• Add tomato puree and all powdered spices and saute well till oil separates.
• Add fried baingain, mix well.
• Cook for another 2-3 minutes on medium heat then add crumbled paneer.
• Mix well. Cook another 2 more minutes.
• Baingani Paneer is ready. Garnish with chopped green onion.
• Serve hot with chapati/paratha

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