Late summer vegetables team up with fried cheese in this quick and easy eggplant, bell pepper, and paneer curry.
Yield: 4 servings
Ingredients
4 tbsp vegetable oil
8 oz paneer, cut into ½-inch cubes
1 jalapeno, seeded and minced
1 tbs minced ginger
1¼ tsp cumin seeds
½ tsp black mustard seeds
¼ tsp asafetida powder
1 bay leaf
3 medium bell peppers, stemmed, seeded, and cut into thin strips
4 medium tomatoes, coarsely chopped
1 tbsp ground coriander
2 tbsp minced fresh basil
1 tsp turmeric
1 tsp garam masala
1 medium eggplant, cut into 1-inch cubes
1 cup vegetable broth
salt, to taste
Instructions
Heat the vegetable oil in a large, deep nonstick or cast iron pot over medium-high heat. Once the oil is hot, add the paneer to the pot and cook, flipping every few minutes, until browned on all sides. Remove from the oil with a slotted spoon and place on a paper towel-lined plate.
Heat the oil again and the jalapeno, ginger, cumin seeds, black mustard seeds, and asafetida to the pot. Cook until the seeds start popping, about 1-2 minutes. Quickly add in the bay leaf and bell peppers. Saute for 4 minutes.
Stir in the tomatoes, coriander, and the fresh basil. Cook for 6-8 minutes, or until the tomatoes start to break down into a sauce. Stir in the turmeric, garam masala, eggplant, paneer, vegetable broth, and salt. Cook for 8-10 minutes, stirring every few minutes, until eggplant is tender. Serve warm.