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Eggplant and Potato Curry

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Ingredients

Adjust Servings:
400 g Potatoes
300 g Aubergine
100 g Tomato
3 tbsp Vegetable oil
200 g Water
Spices:
1 tsp Black mustard seeds
1 tsp Cumin seeds
2 tsp Fresh ginger ground
1 pcs Indian green chilli
1/2 tsp Turmeric powder
1/2 tsp Kashmiri chilli powder или 1/4 чили+1/4 паприки
1 tsp Ground cumin
2 tsp Ground coriander
to taste Salt
1 tsp Brown sugar

Eggplant and Potato Curry

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 30 min
  • Serves 4
  • Easy

Ingredients

  • Spices:

Directions

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This easy, flavorful, and delicious eggplant and potato curry comes from East India. It cooks quickly, and you can add other veggies to your taste.

The key is to prepare the ingredients in advance and add the spices according to the order in this recipe.

Besides, this curry makes a great breakfast! 

Enjoy!

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Steps

1
Done

Peel and dice the potatoes. Dice the eggplant, too. Finely grate the ginger.
Cut a lengthwise slit in each chile (don’t remove the stem).

2
Done

Weigh the spices. Arrange them in the order of adding.

3
Done

In a high-sided pan, heat some oil over medium heat. Add the black mustard seeds. Cook until they start popping and crackling. You might need to cover the pan with lid so they don’t pop out. Let them crackle for a few seconds, then add the cumin seeds and cook for a few seconds.

4
Done

Add the ginger and chile, stir, and cook together for 15-20 sec.

5
Done

Add the potatoes and cook, stirring for a couple of minutes.

6
Done

Add the turmeric and ground chili powder, stir well for a few seconds.

7
Done

Add the eggplant, ground cumin and coriander. Stir well and cook together for 1 min.

8
Done

Add water, stir, cover with lid and cook over medium heat for 5 min or until it starts to boil.

9
Done

Add the tomatoes, season with salt and pepper, stir, cover with lid, and simmer until the potatoes are done (15-20 min).
Serve with rice.
Enjoy!

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Indian Scrambled Eggs
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Indian Scrambled Eggs
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