Potato, Eggplant, and Paneer Curry

Ingredients

• 5 potatoes, peeled and cut into cubes

• ½ bunch fresh cilantro, chopped

• 1 large eggplant, cut into cubes

• Paneer cheese, cut into cubes

• 2 cups water

• 1 cup plain yogurt

• A pinch of whole cumin seeds

• A pinch of crushed chili flakes

• ¼ cup vegetable oil

• ⅓ teaspoon curry powder

• Salt and black pepper, to taste

Instructions

Preheat the oven to 200°C (400°F).

Heat the vegetable oil in a deep skillet or saucepan.

Fry the eggplant and potato cubes until they are tender and lightly golden. Remove and set aside.

In a separate skillet, lightly toast the cumin seeds. Add the crushed chili flakes, curry powder, chopped cilantro, and yogurt, stirring continuously until well combined.

Pour in the water and bring the sauce to a gentle boil.

Add the fried potatoes, eggplant, and paneer cubes to the sauce. Stir gently until everything is evenly coated and heated through.

Season with salt and black pepper to taste.

Serve hot with rice, naan, or flatbread.

Enjoy!