Aubergine and Paneer Shaak

Name: Aubergine and Paneer Shaak
Cuisine: British
Ingredients: 2 tablespoons Oil; as needed Oil for frying; 1/2 teaspoon Garam masala; 1 teaspoon Coriander and cumin powder; 1 teaspoon Red Kashmiri chilli powder; 1/2 teaspoon Turmeric powder; 1/2 cup Red and green capsicum; 1/4 teaspoon Asafoetida; 1 teaspoon Cumin seeds; 1 large Aubergine; 1/2 cup Chopped tomatoes; 1 tablespoon Tomato puree; 1 tablespoon Kasoori methi; 1 teaspoon Green chilli paste; 1 teaspoon Ginger; 1 teaspoon Garlic; 1/2 cup Chopped onion; 1 cup, cubed Paneer

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

#july2026

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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Ingredients

2 tablespoonsOil
as neededOil for frying
1/2 teaspoonGaram masala
1 teaspoonCoriander and cumin powder
1 teaspoonRed Kashmiri chilli powder
1/2 teaspoonTurmeric powder
1/2 cupRed and green capsicum
1/4 teaspoonAsafoetida
1 teaspoonCumin seeds
1large Aubergine
1/2 cupChopped tomatoes
1 tablespoonTomato puree
1 tablespoonKasoori methi
1 teaspoonGreen chilli paste
1 teaspoonGinger
1 teaspoonGarlic
1/2 cupChopped onion
1cup, cubed Paneer

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Steps

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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Rekha Bapodra @rekhascooking

on July 01, 2025 19:41

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.