PREPARATION

1. In a mixing bowl, add 400 grams paneer, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili, 1/2 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.

2. Marinate for 20 minutes.

3. In a mixing bowl, add 430 grams eggplant, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon dry mango powder, 100 grams curd and mix it well.

4. Heat 30 milliliters oil in a skillet, add the eggplant in it and cook until it turns golden brown in color.

5. Cook for 5 - 7 minutes on medium heat.

6. Heat 1 tablespoon oil in a another skillet, add the marinated paneer and cook until it turns golden brown in color.

7. Remove it from heat and keep aside.

8. Heat 2 tablespoons ghee in a heavy skillet, add 1 tablespoon garlic, 2 tablespoons ginger and stir well.

9. Then, add 130 grams onions and fry till translucent.

10. Now, add 220 grams tomato and saute until it turns soft and pulpy.

11. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala and mix it well.

12. Then, add 100 grams cashew paste and mix it well.

13. Add the cooked eggplant in it and mix it well.

14. Cook for 5 - 7 minutes on medium heat.

15. Now, add the cooked paneer in it and mix it well.

16. Add 2 tablespoons coriander and mix it again.

17. Cook for another 3 - 5 minutes on medium heat.

18. Garnish with coriander.

19. Serve hot.