Smoky Baingan Bharta with Paneer

Ingredients

• large eggplant1 (about 500g)
• paneer, cubed200g
• tomatoes, chopped2 medium
• onion, finely chopped1 medium
• ginger-garlic paste1 tbsp
• green chilies, slit2
• cumin seeds1 tsp
• turmeric powder1/2 tsp
• red chili powder1 tsp
• garam masala1/2 tsp
• fresh cilantro, chopped2 tbsp
• vegetable oil2 tbsp
• saltto taste

Directions

1. 1

   Roast the eggplant directly over a gas flame or under a broiler, turning occasionally, until the skin is charred and the flesh is completely soft, about 10–12 minutes. Let it cool, then peel off the skin and mash the flesh with a fork. Set aside.

2. 2

   Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add chopped onion and sauté until golden brown, about 5 minutes.

3. 3

   Add ginger-garlic paste and green chilies; cook for 1 minute until fragrant. Stir in tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes are soft and the oil separates, about 5–7 minutes.

4. 4

   Add the mashed eggplant and mix well. Cook for 5 minutes, allowing the flavors to meld. Stir in garam masala.

5. 5

   Gently fold in the paneer cubes and cook for another 2–3 minutes until heated through. Adjust salt to taste.

6. 6

   Garnish with fresh cilantro and serve hot with roti or rice.