Creamy Paneer & Eggplant Pasta

1.Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced aubergine and sauté for 6-8 minutes until golden and softened. Remove from skillet and set aside.

3.In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for 1 minute until fragrant.

4.Pour in the tomato puree, then add red chili flakes, oregano, and salt to taste. Stir well and let the sauce simmer gently for 5 minutes, stirring occasionally.

5.Add the sautéed aubergine back into the sauce and mix well. Then gently fold in the paneer cubes. Cook for another 3-4 minutes to allow flavors to meld and paneer to warm through.

6.If the sauce is too thick, add reserved pasta water a little at a time to reach a creamy consistency.

7.Add the cooked pasta to the skillet and toss gently to coat all pieces evenly with the sauce.

8.Sprinkle grated cheese over the pasta, cover the skillet, and let it sit off heat for 2 minutes to melt the cheese slightly.

9.Serve the creamy paneer and aubergine pasta hot, garnished with fresh salad leaves on the side for a refreshing contrast.