Cooking Instructions
- 1
Soak paneer in hot water for 15 minutes.
- 2
Fry aubergine cubes until tender.
- 3
Heat 2 tablespoons of oil, add cumin seeds until they change color.
- 4
Add asafoetida and onions, sauté for a few minutes.
- 5
Add ginger, garlic, chilli paste, and capsicum, cook for a minute.
- 6
Stir in tomato puree, turmeric, chilli powder, coriander and cumin powder, tomatoes, and salt.
- 7
Cook for a minute, then add kasoori methi and garam masala.
- 8
Add 1/4 cup of water, simmer for a few minutes.
- 9
Drain paneer, add fried aubergine and paneer, mix well.
- 10
Cover and cook for 2 minutes, then turn off the heat.
- 11
Garnish with yogurt and coriander if desired. Serve with roti, puri, naan, paratha, or thepla.
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