Eggplant And Potato Curry Recipes

30-MINUTE INDIAN EGGPLANT CURRY (BRINJAL CURRY)

Steps:

• Heat a large pan and add oil, mustard seeds, garlic, cinnamon sticks and bay leaf. Temper the whole spices along with the garlic on low heat until the spices and garlic release their aroma
• Next, add the tomato passata, curry powder, turmeric coriander powder, salt and green chillies to the pan. To prevent spluttering, keep the heat low at this stage. Simmer on low heat for 1-2 minutes
• When the oil begins to separate and appear on the surface of the sauce, add eggplant, potatoes and water. Stir well to coat all the pieces, and simmer on low-medium heat for 15 minutes (covered) or until the eggplant and potatoes are cooked through. Don't forget to check in halfway to be sure the curry isn't sticking to the bottom of your pan. Stir gently so as not to break up the eggplant potato pieces
• Garnish with lemon juice, garam masala and fresh cilantro

EGGPLANT AND POTATO CURRY

Steps:

• In a cooking vessel heat some oil and once hot add the cumin seeds and asafoetida. Once they start spluttering add the ginger, garlic and green chillies. Sauté for couple of seconds and add the onion and cook until golden brown. Then add the potatoes and cook till half cooked. Now add the tomatoes, salt, pepper and turmeric powder.Cover and cook until tomatoes are soft.
• While the potatoes and tomatoes are cooking chop each eggplant into 2-4 pieces (Depending on the size) and immerse them in water and salt mixture to prevent them from turning brown. Once the tomatoes are soft add the red chilli powder, amchur and mix well. Cook till the potatoes are ¾th cooked. That's the time to add the chopped eggplant. Mix,cover and cook till eggplants and potatoes are done. Last but not least add some garam msala, finely chopped coriander leaves and dry fenugreek leaves (crushed between palms). Mix and cook for another 2 mins or so.

EGGPLANT AND POTATO CURRY

Steps:

• Heat oil in a pan. Add spices, tomatoes, sugar and salt.
• Cook on medium heat for 3 minutes till the tomatoes are soft.
• Add potatoes and eggplant. Cook for about 5 minutes.
• Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
• Serve hot with white rice.

ALOO BAINGAN - EGGPLANT AND POTATO CURRY

Steps:

• Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
• Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
• Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
• Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
• Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
• Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
• If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
• Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.

INDIAN CURRY WITH POTATOES, CHICKEN, AND EGGPLANT

Steps:

• Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
• Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
• Serve with hot basmati rice or naan/chapatis/roti.