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

Method:

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