Paneer, Carrots and Garlic Brinjals

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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  • 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.