Ingredients with Measurements:
- 2 large eggplants
- 1 cup paneer, crumbled
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- Salt, to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Oven or grill
- Large mixing bowl
- Potato masher or fork
- Large skillet or wok
Step-by-step instructions:
1. Preheat oven to 400°F. Pierce the eggplants with a fork and place them on a baking sheet. Roast them in the oven for 30-40 minutes or until the skin is charred and the flesh is soft.
2. Remove the eggplants from the oven and let them cool. Peel off the charred skin and discard. Mash the eggplant flesh with a potato masher or fork and set aside.
3. Heat oil in a large skillet or wok over medium heat. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until they turn translucent.
5. Add ginger-garlic paste and sauté for a minute.
6. Add chopped tomatoes and cook until they turn mushy.
7. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well.
8. Add the mashed eggplant and crumbled paneer. Mix well and cook for 5-7 minutes.
9. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 210
Fat: 15g
Carbohydrates: 12g
Protein: 9g
Sodium: 290mg
Sugar: 5g
Fiber: 6g
Substitutions for ingredients:
- You can substitute paneer with tofu or feta cheese.
- You can use any oil of your choice instead of oil.
Variations:
- You can add green peas or corn to the recipe.
- You can add chopped bell peppers or carrots for extra crunch.
- You can add garam masala for extra flavor.
Tips and tricks:
- Make sure to pierce the eggplants with a fork before roasting them to prevent them from bursting.
- You can also grill the eggplants instead of roasting them.
- Use a non-stick skillet or wok to prevent the eggplant from sticking to the bottom.
- Adjust the spice level according to your taste.
Storage instructions:
You can store the leftover Baingan Bharta with Paneer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Baingan Bharta with Paneer in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Baingan Bharta with Paneer in a bowl or on a plate. Garnish with chopped cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with naan, roti, or rice.
- Pair with a side of cucumber raita or yogurt.
Suggested side dishes:
- Cucumber raita
- Steamed rice
- Garlic naan
Troubleshooting advice:
- If the eggplant is too bitter, soak it in salted water for 10-15 minutes before roasting it.
- If the eggplant is too dry, add a splash of water or vegetable broth while cooking.
Food safety advice:
- Make sure to wash the eggplants before roasting them.
- Use a clean and dry skillet or wok to prevent contamination.
Food history:
Baingan Bharta is a popular vegetarian dish from the Indian subcontinent. It is made with roasted eggplant and spices.
Flavor profiles:
Baingan Bharta with Paneer is a spicy and flavorful dish with a smoky flavor from the roasted eggplant.
Serving suggestions:
Serve the Baingan Bharta with Paneer as a main course for lunch or dinner.
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Region: Indian