Make Paneer and Eggplant Curry
Paneer and Eggplant Curry
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, diced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 2 potatoes, diced
- 2 tomatoes, diced
- 1 eggplant, diced
- 1 cup paneer, cubed
- Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the onion and cumin seeds and cook until the onion is softened, about 5 minutes.
3. Add the turmeric, potatoes, tomatoes, and eggplant and cook for another 5 minutes.
4. Add the paneer and season with salt and pepper.
5. Cover and cook for 10 minutes, stirring occasionally.
6. Serve hot with rice or naan. Enjoy!