Aubergine and Paneer Curry

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 2 to 3 servings

Ingredients

1 tbsp_soil
1 tsp mustard seeds ( rai / sarson)
1 large brinjal , chopped
2 chopped tomatoes
200 gms panner cubes
garam masala
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp lemon juice
salt to taste
10-12 roughly chopped mint leaves (phudina) leaves

Method

Heat some oil in a non stick pan over a medium heat.Add mustard seeds and toast for a mintue till they crack.Add the brinjal and cook for 2-3 minutes.Once cooked add tomatoes and cook them for further 2-3 mintues.Now add panner cubes and add garam masala, turmeric powder, red chilli powder, salt to taste and few drops of lemon juice. Allow it to cook for further 1 minute.Add the mint leaves in the curry.Serve immediately with roti or rice.