Aubergine and Paneer Curry
by Hemali Shukla
Added to 1 cookbook
This recipe has been viewed 17476 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.
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Aubergine and Paneer Curry recipe - How to make Aubergine and Paneer Curry
Preparation Time: Cooking Time: Total Time:
2Makes 2 to 3 servings
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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This recipe was contributed by Hemali Shukla on 31 Jan 2013
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6 FAVOURABLE REVIEWS
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