Ingredients

• 500 g - paneer, cut into medium size pieces
• 450 g - carrots, sliced in thin strips lengthwise
• 6 spring onions, chopped
• 2.5 tbsp - oil
• 2 cloves - garlic, crushed
• 2 tbsp - honey
• 2 1/4 tbsp - soya sauce
• 1 tbsp - corn flour
• 2 1/4 tbsp - water
• Brinjal: Two, chopped

How to Make Paneer, Carrots and Garlic Brinjals

• Heat 1 tbsp. oil in a wok.
• Add the paneer and garlic in batches, stir fry for a few mins.
• Remove and set aside.
• Heat remaining oil in a wok, add carrots, stir-fry until crisp tender. Remove.
• Add a little more oil if required.
• Add eggplants, stir fry until nicely browned.
• Add spring onions, stir fry for a min.
• Add the carrots, paneer, honey and soya sauce, corn flour blended in water.
• Stir until sauce boils and thickens.