mexicanvegetarianvia groq
Mexican Eggplant Curry
A fusion of Indian and Mexican flavors, this eggplant curry is a game-changer for vegetarians. It's a flavorful and nutritious dish that's perfect for any occasion.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●2 large eggplantliciousSlice the eggplant into bite-sized pieces
- ●1 block paneerCubed paneer works best in this recipe
- ●2 tbsp curryUse store-bought or homemade curry powder
- ●1 medium onionChop the onion and sauté it before adding the eggplant
- ●3 cloves garlicMince the garlic and add it with the onion
- ●2 medium tomatoChop the tomatoes and add them with the curry powder
- ●1 tsp cuminAdd cumin powder for extra flavor
- ●1 tsp corianderAdd coriander powder for extra flavor
- ●1/2 tsp chili powderAdd chili powder for a spicy kick
- ●to taste saltAdd salt to taste
- ●to taste pepperAdd pepper to taste
- ●2 tbsp oilUse any oil of your choice for frying
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Instructions
- 1
Heat oil in a pan over medium heat.
- 2
Add cumin seeds and let them sizzle for a few seconds.
- 3
Add the chopped onion and sauté until it's translucent.
- 4
Add minced garlic and sauté for another minute.
- 5
Add the sliced eggplant and cook until it's tender.
- 6
Add the cubed paneer and cook until it's lightly browned.
- 7
Add the curry powder, cumin powder, coriander powder, and chili powder.
- 8
Mix well and add the chopped tomatoes.
- 9
Let the mixture simmer for 10-15 minutes or until the sauce thickens.
- 10
Season with salt and pepper to taste.
- 11
Garnish with fresh cilantro and serve hot.