Cut eggplant into slices and then into quarters, sprinkle salt on them, and let them sit for about 10 to 15 minutes. This brings out the bitterness in them.
After 10 minutes wash the eggplant slices and dry them with a kitchen towel.
Heat oil in a pan and fry the slices till golden brown on both sides. You can also use an air fryer or oven to use less oil.
Pan-fry the paneer cubes till golden brown (sprinkle with salt and pepper), and keep them in hot water. This makes it remain soft.
Chop the spring onions, ginger, garlic, green chilies, and cilantro.
Mix all the ingredients for the sauce and keep the sauce aside until needed.
Heat 2 tbsp oil in a pan on medium-high heat, when the oil is hot, add the chopped ingredients except for cilantro and scallion greens.
Add the sauce and mix well. Immediately add the fried eggplant and paneer(drained). (The paneer can be seasoned with some salt and pepper at this point)
Mix well so the sauce coats the eggplant and paneer well. Check for salt, and add if needed. Lastly, garnish with scallion greens and cilantro.