Eggplant Panner Curry

Ingredients	Quantity
Chopped eggplant pieces	1 cup
Paneer cubes	1 cup
Ginger garlic paste	1 table spoon
Chopped onion	1 cup
Tomato puree	1 cup
Cashews	1 table spoon
Sesame seeds	1 table spoon
Dry coconut powder	1 table spoon
Green chili	3
Salt	To taste
Oil	4 table spoons
Dania powder	1 tea spoon
Garam masala powder	1 tea spoon
Red chili powder	1 tea spoon

Preparation method

1. Put the cashews, sesame seeds, dry coconut powder, grind it into a smooth paste. Keep it aside
2. Heat the pan add oil to fry, then add panner cubes, eggplant pieces fry it and keep aside.
3. In the same pan add oil, when the oil is heated fry ginger garlic paste for 1 minute, then add onions, green chilies, fry it for 3 minutes then add turmeric, tomato puree, salt, red chili powder and cook it for 5 minutes then add Dania powder stir it well and then add cashew paste, mix it well, and cook it for 5 more minutes.
4. Then add fried paneer cubes, eggplant pieces, garam masala powder. Mix it well and cook it for 2 more minutes than garnish with coriander leaves.
5. You can serve with chapatti or biryani and naan.