Roasted Paneer with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This roasted paneer with aubergine is one of my go to weeknight dinners because it comes together in just an hour and uses simple ingredients you probably have on hand. The beauty of this dish is how the cubed paneer gets wonderfully golden and crispy while the aubergine softens into something almost creamy. Aubergines are packed with fiber and antioxidants, so you're getting something truly nourishing alongside all that delicious flavor. The aromatic spices like cumin and coriander make the whole kitchen smell incredible, and honestly, watching your family's faces light up when they taste this is the best part of cooking it.
Ella x
Ingredients
- 400 gpaneer(cut into 2cm cubes)
- 2 mediumaubergine(cut into chunks)
- 3 mediumtomatoes(diced)
- 1 largeonion(thinly sliced)
- 4garlic cloves(minced)
- 1 tablespoonginger(grated)
- 5 tablespoonsvegetable oil
- 1 teaspooncumin seeds
- 1½ teaspoonsground coriander
- ½ teaspoonturmeric powder
- 1 teaspoonred chili powder
- 1 teaspoonsalt(to taste)
- 3 tablespoonsfresh cilantro(chopped)
- 1½ tablespoonslemon juice
Detail level
Instructions
- 1
Preheat oven to 200°C. Spread aubergine chunks on a baking tray, drizzle with 2 tablespoons oil, sprinkle with salt and turmeric, then roast for 20 minutes until golden and tender.
Tip: Toss aubergine halfway through roasting for even cooking.
- 2
While aubergine roasts, pat paneer cubes dry with paper towels. Heat 2 tablespoons oil in a large skillet over medium-high heat and fry paneer in batches until golden on all sides, about 8 minutes total. Set aside.
Tip: Don't overcrowd the pan to ensure even browning.
- 3
In the same skillet, add remaining 1 tablespoon oil and heat over medium. Add cumin seeds and let them crackle for 30 seconds.
Tip: Toasting cumin seeds releases their aromatic oils.
- 4
Add sliced onion and cook for 3-4 minutes until softened and lightly golden, stirring occasionally.
- 5
Stir in minced garlic and ginger, cook for 1 minute until fragrant, being careful not to burn.
- 6
Add ground coriander, red chili powder, and remaining turmeric powder, stirring constantly for 30 seconds to bloom the spices.
- 7
Add diced tomatoes and cook for 5-6 minutes, stirring frequently, until tomatoes break down into a sauce-like consistency.
Tip: Crush tomatoes with the back of your spoon to speed up the process.
- 8
Gently fold in the roasted aubergine and fried paneer cubes, being careful not to break the paneer. Simmer together for 3-4 minutes to allow flavors to meld.
Tip: Use a gentle folding motion to avoid crumbling the paneer.
- 9
Season with salt to taste and finish with lemon juice. Garnish generously with fresh cilantro and serve hot with rice or naan bread.
Tip: The lemon juice brightens the overall flavor profile.
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