Aubergine And Paneer Bhaja Recipe

Cooking Directions

• STEP 1.Slice the eggplant and paneer into thin strips.
• STEP 2.In a bowl, mix together the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
• STEP 3.Coat the eggplant and paneer strips with the marinade and let them sit for 15-20 minutes.
• STEP 4.Heat oil in a pan and shallow fry the marinated eggplant and paneer until crispy and golden.
• STEP 5.Serve hot as a side dish or as a main course with rice or roti.

Cooking Tips

• Make sure to slice the eggplant and paneer into thin strips for even cooking.
• You can adjust the spice level according to your taste by increasing or decreasing the amount of red chili powder.
• Serve the Aubergine and Paneer Bhaja immediately after frying to enjoy the crispy texture.

Storage and Serving

• Aubergine and Paneer Bhaja is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.