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Potato & Eggplant Curry

Features:
  • Veg
Cuisine:
  • 1 hr
  • Serves 4
  • Easy

Ingredients

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Potato and eggplant curry is one of the most common curries. It is quick to make, tasty, filling, healthy and very economical.

To make this curry, you can even use leftover potatoes and other vegetables from your fridge or pantry.

There are many versions of this curry. What they all have in common are eggplant and potato and the array of spices used. Everything else can and will vary.

Health Benefits:

Our recipe uses a healthy amount of cumin seeds which go so well with potato and eggplant. The seeds not only give this dish its unmistakable aroma, but also aid digestion and strengthen your immune system.

 

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How to make Potato & Eggplant Curry

  1. Heat oil in a pan, add 1 tsp cumin seeds, and fry until they pop (don't brown/burn them).
  2. Add onions, garlic, and ginger and sauté until lightly browned.
  3. Stir in all remaining spices, salt, and pepper and fry for 1 minute.
  4. Add the potatoes and coat well with the spices.
  5. Add the tomatoes and cook for 5 minutes.
  6. When the potatoes start to soften, add the eggplant, stir well and cover with a lid. Simmer for 15 minutes or until both vegetables are tender.
  7. Remove the lid and cook for another 3 minutes. If the curry is too dry, add a splash of water.
  8. Before you turn it off, stir in the remaining cumin seeds. This will enhance the aromatic impact of the spice.
  9. Check seasoning and adjust according to your preferences.
  10. Garnish with chopped coriander leaves and serve. 

As a side dish, we recommend refreshing raita, tzatziki or natural yogurt.

You can also turn this into an excellent breakfast. Serve it with a fried egg on top or stir in some beaten eggs to make an omelet-style morning dish. Furthermore, you could fry some bacon and add it at the end and all of a sudden this curry can turn into a hearty and unusual breakfast feast!

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