Eggplant and "paneer" curry stir-fry

Temperature: 14° C

Distance run/type: 7 hill repeats (plus 6K warm up/cool down with group & 2K on my own)/hills training

Clothes: Adidas shorts, Lululemon tank top, Adidas outer layer, Asics TrailRunners.

Feeling: Great – I managed to do almost the entire run with just my tank top and shorts. On the way back from the hill, I wore my jacket because it was getting a little windy but even that felt too hot at times.

It’s been a really long day so I’ll leave you with some quick pictures, and an old recipe that I’ve been meaning to post for a while.

Breakfast:

Lunch:

Vegetable Bibimbap (not pictured but it was DELICIOUS) and half a butter tart.

Snacks:

  • Suzie’s Puffed Thin Cakes – Spelt (3)
  • Chocolate Dairy Milk Easter egg (1)
  • Individual size Hershey’s milk chocolate (1)
  • 1 banana (post-run)

Dinner:

And now, it’s recipe time! But first, some background…

A few weeks ago, I was browsing the vegetable aisle in the grocery store one day for inspiration, when I saw that Italian eggplants were on sale. Unable to resist, I immediately picked up two gigantic eggplants and assumed there would be dozens, hundreds of recipes that I could experiment with. Unfortunately, when I got home, it took me almost a week to get around to cooking with the said eggplant. I also discovered after making Sweet Potato, Leek, and Eggplant Fritatta and Baba Ganoush that eggplant can go a long way. When I made the Baba Ganoush, I had a lot of skin and some meat that couldn’t easily be scooped out left over and I just couldn’t bring myself to throw it out. After searching through my fridge, I decided to experiment with stir-frying it with tofu. A few spices here and there, and suddenly I ended up with something very similiar to curried paneer. It also lasted me as lunch for a week, and so that made me (and my stomach) very happy, indeed.

Eggplant and “Paneer” Curry Stir-fry

Ingredients:

  • Olive oil
  • 1 cooking onion, chopped
  • 1 package of extra-firm tofu, cubed
  • 1.5 cups of roasted eggplant (give or take as much as you want), cubed
  • 1.5 cups frozen peas (be as minimal or liberal as you want)
  • Curry powder
  • Salt

Directions:

  1. In a non-stick pan, heat up olive oil and fry tofu until edges are crisp. Remove from pan.
  2. Add more olive oil and saute onions with curry powder until they soften.
  3. When onions are ready, add in eggplant and tofu and cook until everything is heated through. Add salt, pepper, and any other spices that you feel like experimenting with. At the last minute, add in the frozen peas and allow them to cook through.

I noticed that the flavour improved the most after a few days in the fridge. I made mine really plain because I wasn’t sure how it would taste – but next time, I’ll be much more adventurous with my spices. In any case, it was still delicious and the tofu was an excellent substitute for Paneer.

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0 thoughts on “Eggplant and "paneer" curry stir-fry”

  1. aw, eggplant is my favorite vegetable. Its soo good and way more versatile than people give it credit for. Glad you found a great recipe for it. Do you find paneer to be flavorful or just like tofu because I’ve had mixed results with paneer at different restaurants. Great post, and great looking/sounding food. Makes me hungry…

  2. Thank you!

    Yes, I *love* eggplant – both the Italian and the Japanese ones. I could probably live off it if I weren’t so lazy about cooking it (sometimes it takes me days to break it out of the fridge and actually do something with it). 🙂

    I find paneer to be a little more soft and slightly more flavourful. However, the tofu held up really well on its own – and it’s not deep fried and it’s dairy free so it’s a great alternative for those who don’t eat dairy. I think it will be even more comparable if you know how to work the spices that will flavour it. I still have a lot to learn about how they make their paneer curries in restaurants more tasty!

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