Spiced Vegetable Medley with Paneer

1Wash and dice the eggplant (1), potatoes (2), and tomatoes (2) into small cubes.

2Cut the paneer (200 g) into cubes.

3Heat oil in a pan over medium heat.

4Add the diced potatoes (2) and cook until they start to soften, stirring occasionally.

5Add the diced eggplant (1) and continue cooking until both the potatoes (2) and eggplant (1) are tender and slightly browned.

6Push the vegetables to one side of the pan and crack the eggs (2) into the empty space.

7Scramble the eggs (2) until cooked through, then mix them with the vegetables.

8Add the diced tomatoes (2) and cook until they soften and release their juices.

9Season with salt, pepper, and a generous amount of assorted spices (cumin, coriander, turmeric, chili powder, garam masala) according to taste.

10Finally, add the paneer (200 g) cubes and gently mix everything together, allowing the paneer (200 g) to heat through.

11Serve the spiced vegetable medley with paneer (200 g) hot with rice or bread of your choice.