Paneer and eggplant Balti – by chef mano


Paneer and eggplant Balti - by chef mano

Cook Time 20 minutes
Course Main Course
Cuisine Indian (Balti)
Servings 5 People


Set 1

  • 250 gm Paneer (cut into cubes and dep fry)
  • 300 gm Eggplant (cut into cubes and deep fry)
  • 400 ml Oil

Set 2

  • 10 no Kashmiri whole chilli
  • 30 gm Coriander seed
  • 10 gm Cumine
  • 1 tsp Rock salt
  • Dry roast all the ingredients and grind to a coarse form.

Set 3

  • 2 Chopped onion
  • 2 Chopped tomato
  • 20 gm Chopped ginger
  • 3 cloves Chopped garlic
  • 3 tbsp Tomato paste
  • 1/2 sprig Coriander leafs
  • 1 tsp Whole cumin seed
  • 50 ml Ghee


  • Heat up a thick bottom pan, add Ghee and cumin seeds.
  • Add onion sauté until golden brown, add ginger, garlic.
  • Few minutes, add the tomato, tomato paste and the freshly ground spices.
  • Add water if you require gravy.
  • Cook until the ghee floats on top . Add your paneer and eggplant.
  • Add salt and finish it with coriander leafs.


Tip-To make it tastier squeeze a lemon before you finish the dish and pour some warm ghee on top
Transfer to a serving bowl-garnish with coriander.
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