Roasted Paneer with Aubergine

Instructions

1. 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. 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. 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. 4

   Add sliced onion and cook for 3-4 minutes until softened and lightly golden, stirring occasionally.

5. 5

   Stir in minced garlic and ginger, cook for 1 minute until fragrant, being careful not to burn.

6. 6

   Add ground coriander, red chili powder, and remaining turmeric powder, stirring constantly for 30 seconds to bloom the spices.

7. 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. 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. 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.