I’m trying to bring together lesser used combinations of main ingredients, such as baingan (aubergine) and paneer (cottage cheese). This is a fairly spicy dish, where it’s more about the complexity of interaction of the different types of chili heat in there than the quantum of chili itself. If you like your alcohol, I suggest a robust red or even better, a nice, strong beer to go with this dish.
If you want, you can also use cook this with chicken, both on and off the bone, though you’ll need to adjust the cooking times accordingly.
The thickness of the gravy comes from the combination of onion, tomato and mushrooms.
Please do try this one with onions and don’t forget to squeeze on a generous drizzle of lime- I thought they added great depth to the dish.
We ate this for dinner with wheat-jowar rotis.
- Onion, 1 large, sliced
- Tomatoes, 6 medium, pureed
- Garlic, 8 cloves, sliced
- Dhania-Lal Mirch Masala, 2 tbsp
- Saunf-Kali Mirch Masala, 1 tbsp
- Mushrooms, 1/2 cup, finely chopped
- Green chillies, 2, finely chopped
- Baingan, 150gm, diced
- Paneer, 100gm, finely diced
- Cream, 1/4 cup
- Salt to taste
- Water as required
- Oil for frying
- Heat oil and saute onions till somewhat brown, lower heat, add green chilies and garlic then saute some more. Add dhania-lal mirch masala and keep sauteing, then the saunf-kali mirch masala and keep sauteing on low heat.
- Add the tomato puree and mushrooms and cook for 10 minutes until the oil begins to separate. Add a little water if the gravy is getting too thick.
- Blend to smoothness with immersion blender. (Optional)
- Mix in the cream, then add baingan and paneer. Mix well, simmer for 10 minutes.
- Serve with rotis, wedges of lemon and raw onions.