Shahi Paneer with Eggplant

There are many things I love about Indian food. There are the numerous spices and flavours of dishes - many featuring a thick, fragrant gravy. It's also wonderful to find so many vegetarian options on a restaurant menu. Best of all, though, are the richer, bolder leftovers! (My husband argues they're even better than the original!)

Despite its long ingredient list, this recipe is surprising straight-forward to put together, with all the items commonly available at supermarkets. The gravy is wonderfully thick and creamy, but is made without cream. Adding eggplant to this traditional paneer* dish makes it a heartier, more balanced meal. And, as suggested above, this dish is a great make-ahead meal. Prepare to impress!

* Paneer is an unsalted pressed cheese curd, often found in the cheese section of supermarkets. Alternatively, firm tofu can be used.

Inspired by the wonderful Indian food blog Manjula's Kitchen.

1 large eggplant
1 tbsp. canola oil
2 c. paneer, diced in 1 in. cubes

400g. tin diced tomatoes
1/2 - 1 red chili pepper (depending on heat and taste)
1/4 in. piece ginger, peeled
garlic clove

1 tbsp. canola oil
1 1/2 tsp. cumin seeds
1 bay leaf
1 tbsp. coriander, ground
1/2 tsp. paprika
1/2 tsp. curry powder
16 cashews
1/2 c. yogurt
1 tsp. sugar
1 tsp. salt
1/4 tsp. garam masala
4 tbsp. fresh cilantro, chopped
crushed chili flakes (optional)

 

Cook the eggplant whole, either in a 170 C/350 F oven for 30-45 minutes, or in the microwave on high for 10 minutes, until very tender. Allow to cool before removing and discarding the skin. Dice the flesh and set aside.

In a blender or food processor, chop the cashews to a fine powder. Put in a small dish and set aside.

In a large frying pan, heat 1 tbsp. oil over medium-high heat. Gently fry the paneer, stirring a few times, until brown (about 5 minutes). Set on a plate covered with paper towels to drain.

In the blender, puree the diced tomatoes, red chili, ginger and garlic until smooth.

Heat the remaining canola oil in the frying pan over medium heat. When hot, add the cumin seeds and bay leaf. Allow to cook for about 30 seconds to brown, then add the puree. Stir in the coriander, paprika, and curry and cook for 2 minutes to reduce. Add the sugar, ground cashews and yogurt. Cook another minute then add 1 cup of water and the salt. Once the mixture starts to boil, add the paneer and eggplant, reduce the heat to low and simmer for 5-10 minutes depending on desired thickness.

Remove from heat before stirring in the garam masala and half the fresh cilantro leaves. Garnish with remaining cilantro and serve with crushed chili flakes for added heat. Accompany with basmati rice, naan bread or paratha (which are available ready-to-cook in the freezer section of some supermarkets).