500 gms Paneer
500 gms Large Brinjal
Mustard Oil for frying Baigan Shikab Photo Courtesy Whatshieats
Large pinch Asafoetida
1 tsp Cumin seeds
2 tbsp Ginger, chopped
2 tbsp Green Chilies, chopped
1tbsp Deghi Mirch Powder
1 tsp Red chili powder
2 tbsp Coriander Powder
1 tsp Turmeric Powder
1 cup Curd, whisked
1 1/2 cup Tomato, puree
Salt to taste
1 tbsp Kashmiri garam masala powder
1/4 cup Mint, chopped
1 tbsp Coriander, chopped

For Garnish
A few Mint sprigs
4 no Green Chillies, slit in 2
1 tbsp Ginger juliennes soaked in lemon juice
For Paneer
1.Crumb the Paneer into small pieces.
2.Heat milk equivalent to the quantity of paneer and soak the paneer in milk to soften. Drain milk and reserve the crumbed paneer for the dish.
For Brinjal
3.Cut wedges of Round Brinjals. Heat mustard oil in a kadhai and fry the brinjals till golden brown. Drain and set aside on absorbing paper.
For Gravy
4.Heat mustard oil in a lagan; add asafoetida and cumin sauté till cumin crackles.
5.Add chopped ginger, and green chilies, sauté for 1-2 minutes.
6.Add the deghi mirch, red chili powder, turmeric and cook for 1-2 minutes.
7.Add whisked curd, stir and cook for 5-7 minutes.
8.Add tomato puree; cook till fat starts surfacing on top. Season with salt and stir.
9.Add the fried brinjals and paneer together with 1 cup of water give a quick stir and sprinkle garam masala powder on top, cover and leave to cook for 5-6 minutes on low heat.
10.Add chopped mint and chopped coriander stir to mix well, remove from heat.
11.Garnish with mint sprigs, slit green chillies and ginger juliennes soaked in lemon juice.

Serves: 4
Time required: 30 minutes

Photo Courtesy: Whatshieats

Recipe courtesy: ITC Chola