How to make eggplant, tomatoes and curd (paneer)

Hansadutta demonstrates cooking eggplant, tomatoes and curd (fresh cheese).

Part I

Part II

2 eggplants
10 small zucchinis (or 2 lbs)
8 small tomatoes
a handful of ginger (fresh)
4 heaping teaspoons of whole cumin seed
3 heaping teaspoons of Hansadutta’s Spice Mix (see recipe below)
3 heaping teaspoons of Italian seasonings
About 5 very large sized spoonfuls of ghee (clarified butter)
3 teaspoons of sea salt
1 tablespoon of black salt
Hansadutta’s Spice Mix
10 parts turmeric
1 & 3/4th parts nutmeg
2 & 3/4th parts coriander powder
4 parts cumin powder
1 part chile
2 parts hing (asafoetida)
1/4th parts cinnamon
1/8th parts cloves
1&1/2 parts ginger
2 parts fenugreek
1/4 parts cardamom

For making the cheese
1 gallon of milk
juice from 2 lemons

Bring milk to boil; as milk rises, pour in lemon juice (or other souring agent, eg citric acid, whey, sour yogurt), stir and observe whether the curds have separated from the whey (the whey should be clear, yellow, and the curds distinct lumps). Remove from fire. Line a colander with muslin or a tea towel. If you want to save the whey, place over a pot. Pour the curds and whey into the lined colander. Gather the ends of the cloth, and twist them to squeeze out any remaining whey and to compress the fresh curds together into a solid mass. Keep aside for a few minutes, allow to cool slightly before cutting into cubes.

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