1 eggplant, cut to 1/2-inch cubes14 oz paneer, cut into 1/2-inch cubes
1/2 cup vegetable (canola) oil
2 cloves garlic, thinly sliced
1/4 cup frozen peas, defrosted
Tomato Curry Gravy:
1 large vidalia onion, sliced
1 tsp cumin seeds
1 tsp fennel seeds
2 cloves garlic, minced
1-inch fresh ginger, minced
1 tsp turmeric
2 tsp Garam Masala
1/4 tsp red pepper flakes
1 tsp fenugreek powder
1 tsp salt
1 tsp sugar
2 large fresh tomatoes, diced
3 Tbsp butter
1/4 cup half and half
Sauté the onion in a bit of canola oil over medium- low heat for about 15-20 minutes. Stir very often and watch carefully as the onions slowly caramelize. Add the cumin and fennel seeds, along with the garlic and ginger, and cook another 2-3 minutes. Add the spices, and cook another 3-5 minutes, stirring often. Add the tomato and cook another 5-10 minutes, as the gravy comes together. Stir in the butter and half and half. Add a few tablespoons of water if drying out, to ensure a smooth pourable gravy.
Meanwhile, heat the oil in a non-stick skillet to medium high and brown the paneer cubes for about 10-15 minutes, turning often, as the cubes brown. when they are browned, carefully turn them onto a sheet of paper towels. Cover to keep warm. Remove the remaining oil to a bowl.
Heat the eggplant in the same skillet over high heat stirring often. Once steaming and hot, pour some of the reserved oil back onto the pan to help brown the eggplant. Cook the eggplant for about 10-15 minutes, stirring often, and then add the garlic. Cook another 3-5 minutes, stirring often.
Add the paneer back to the skillet with the eggplant, along with the peas and the gravy. Mix well and heat through. Add a bit of water if necessary to achieve a saucy consistency. Serves 4 over rice.
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