Eggplant, Bell Pepper, and Paneer Curry
Late summer vegetables team up with fried cheese in this quick and easy eggplant, bell pepper, and paneer curry.
Yield: 4 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at