Easy Eggplant & Paneer Stir-Fry
Craving a quick and flavorful meal that combines the rich textures of eggplant with the creamy goodness of paneer? Look no further than our Easy Eggplant & Paneer Stir-Fry! This dish is a delightful fusion of tender eggplant and golden paneer cubes, all tossed in a savory blend of spices. Whether you’re a vegetarian enthusiast or simply looking to explore new flavors, this stir-fry is a perfect choice. Ready in just 30 minutes, it’s a versatile dish that pairs wonderfully with rice, naan, or can be enjoyed on its own. Dive into a deliciously simple meal that’s sure to satisfy your taste buds and add a touch of culinary excitement to your dinner table!
Easy Eggplant & Paneer Stir-Fry
Easy Eggplant & Paneer Stir-Fry is a quick and delicious dish featuring tender eggplant and golden paneer cubes stir-fried with aromatic spices. Perfect for a speedy yet flavorful meal, it pairs wonderfully with rice or naan and is ideal for any night of the week.
Equipment
- 1 pot
- 1 potato peeler
Ingredients
- 1 Large Eggplant
- 1 Large Tomato
- 1/2 Mexican yellow pepper
- 1/4 tsp Asafoetida
- 1 pod Star-anise
- 1/2 tsp Tomato paste
- 1/2 tsp Paprika powder
- 2 Tbsp Olive oil
- 1 Stick Celery & leaves
- 1 Cup Hot water
- 1 Small Potato
- 0.5 Gram Cubed deep-fried paneer
- 1 tsp Salt
Instructions
- Rinse the potato under cold running water to remove any dirt
- If you prefer peeled potatoes, use a vegetable peeler to remove the skin. If you like the texture and nutrients of the skin, you can skip this step.
- Using a sharp knife, cut the potato in half lengthwise to create a stable base.
- Lay each half flat on the cutting board. Cut each half lengthwise into slices about 1/2 inch thick.
- cut into bite-sized cubes.
- you can give the cubed potatoes a quick rinse in cold water
- Place the washed eggplant on a cutting board.
- Trim off the stem and the bottom end with a sharp knife.
- Slice the eggplant lengthwise into halves or quarters, depending on its size.
- cut them into cubes or chunks based on your preference.
- Fill a large bowl with cold water.
- Add a tablespoon of salt or a few tablespoons of lemon juice to the water. This helps prevent the eggplant from browning and removes any bitterness.
- Immediately place the cut eggplant pieces into the bowl of cold water.
- Ensure all pieces are submerged. Use a plate or another bowl to weigh down the eggplant if needed to keep it underwater.
- Now the eggplant is prepped and ready to use in your recipe, free from any browning and bitterness!
- Rinse the tomato under cold running water
- If desired, remove the core of the tomato. Use a paring knife to cut around the stem at the top of the tomato in a circular motion.
- Place the washed tomato on a cutting board.
- Using a sharp knife, cut the tomato in half vertically from the stem to the bottom.
- Lay each half cut side down on the cutting board.
- Slice each half horizontally into even slices, about 1/2 inch thick or as desired.
- Stack a few slices and cut them into strips about 1/2 inch wide.
- Turn the strips and cut them crosswise into cubes, about 1/2 inch in size.
- If the tomato is very juicy, use a serrated knife for cleaner cuts and to minimize squishing.
- Now your tomato is diced into perfect cube for cooking.
- Separate the celery stalks from the bunch, breaking off each stalk at the base.
- Rinse each celery stalk under cold running water to remove any dirt or debris. Use your fingers or a vegetable brush to clean between the ribs where dirt can hide.
- Rinse the celery leaves under cold running water.
- Place the cleaned celery stalks on a cutting board. Use a sharp knife to trim off about 1/2 inch from the bottom of each stalk.
- If you prefer to use the leaves separately, cut them off and set aside.
- Gather the celery leaves in a bunch. Using a knife, chop them coarsely or mince them finely.
- Optional Step – Remove Strings (if needed):
- use a vegetable peeler to lightly peel the outer side of the stalks before cutting.
- Hold the small Mexican yellow pepper under cold running water. Gently rub the surface to remove any dirt or residues.
- Place the washed pepper on a cutting board. Use a sharp knife to slice off the stem end.
- Use a small spoon or your knife to scoop out the seeds and membrane from each half. For milder flavor, make sure to remove as much of the white ribs as possible since they contain capsaicin which contributes to the heat.
- Discard the seeds and membrane.
- Cut into Small Pieces:
- Handling Hot Peppers
- If the pepper is hot, consider wearing gloves to avoid skin irritation. Wash your hands thoroughly after handling and avoid touching your face or eyes
- Now the Mexican yellow pepper is ready to use, perfectly cut into small pieces for your dish!
- Place the paneer block on a clean cutting board.
- Using a sharp knife, cut the paneer into slices about 1/2 inch thick.
- Cut each slice into strips, then turn the strips and cut them crosswise into small bite-sized cubes, about 1/2 inch each.
- Pour enough oil into a deep frying pan or a heavy-bottomed pot to submerge the paneer pieces. Use a neutral oil like vegetable oil, canola oil, or sunflower oil.
- Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of bread or paneer; it should sizzle and rise to the surface quickly.
- Carefully add the paneer cubes to the hot oil in small batches. Do not overcrowd the pan to ensure even frying.
- Fry the paneer pieces for about 2-3 minutes, or until they are golden brown.
- Use a slotted spoon to remove the fried paneer from the oil.
- Pour 2 tablespoons of olive oil into a frying pan or saucepan.
- Place the pan over medium heat and allow the oil to heat up for about 1-2 minutes. You’ll know the oil is ready when it shimmers.
- Measure 1/2 teaspoon of asafoetida (hing) and carefully add it to the hot oil.
- Stir the Asafoetida quickly to disperse it in the oil. Let it sizzle for 10-15 seconds, or until it becomes fragrant. Be careful not to burn it.
- Add 1-2 star anise pods to the pan.
- Stir the star anise in the oil for about 30 seconds to release its aromatic flavors.
- Add Tomato and Mexican Pepper to the pan.
- Stir to combine the tomatoes and pepper with the spices, and cook for about 2-3 minutes until the tomatoes start to soften.
- Add 1-2 tablespoons of tomato paste to the pan.
- Mix the tomato paste thoroughly into the mixture. Cook for another 1-2 minutes to blend the flavors.
- Add the washed and chopped celery stick pieces to the pan.
- Stir to combine the celery with the tomato and spice mixture. Cook for an additional 3-4 minutes until the celery is slightly softened but still retains some crunch.
- The base mixture is now ready, with the rich flavors of asafoetida, star anise, tomatoes, Mexican pepper, tomato paste, and celery. Use it as a base for sauces, stews, or other recipes as needed!
- Prepare the Vegetables and Paneer:
- Carefully add the washed and cubed potatoes to the pan with the base mixture.
- Next, add the washed and cubed eggplant to the pan. Stir gently to combine with the potatoes and other ingredients.
- Lastly, add the deep-fried golden brown paneer cubes to the pan. Gently stir to distribute the paneer evenly with the potatoes, eggplant.
- Cook the mixture over medium heat for about 5-7 minutes, stirring occasionally. This allows the flavors to meld together and for the vegetables to cook until tender.
- Taste the mixture and adjust the seasoning with salt, pepper, or additional spices as desired.
- Add the 1 cup off hot water and let simmer for 20 minutes , stirring occasionally
Notes
For a healthier option, reduce the amount of oil used for frying the paneer or grilling or baking it. Adjust seasoning to taste and enjoy this dish as a flavorful vegetarian main or side.
The potato, eggplant, and paneer mixture is now ready to be served hot as a flavorful and satisfying dish on its own.
use this mixture as a filling for wraps, and sandwiches, or as a side dish to complement rice or bread.