Potato eggplant curry
Potato eggplant curry

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, potato eggplant curry. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Potato eggplant curry is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Potato eggplant curry is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook potato eggplant curry using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Potato eggplant curry:
  1. Prepare 1 tsp oil
  2. Get 1/2 tsp cumin seeds
  3. Prepare 1/2 tsp mustard seeds
  4. Prepare 6 curry leaves
  5. Get 4 cloves garlic minced
  6. Take 1/2 inch ginger minced
  7. Prepare 1 hot green chile finely chopped
  8. Make ready 1 tsp coriander powder
  9. Get 1 large potato cubed small
  10. Get 1 medium eggplant chopped small
  11. Make ready 1 large tomato crushed
  12. Make ready 3/4 cup water
  13. Get to taste Salt
  14. Take to taste Red chilli powder or garam masala
  15. Take as needed Coriander leaves for garnish

Add potatoes and eggplants and mix in. Add the tomatoes, salt and water and mix in. Eggplant and Potato Curry, or Aloo Baingan, is a simple, vegan and extremely flavorful Punjabi style dry curry made. This sabzi (dry version of curry) can be served with Indian flatbreads like Chapati/roti or even Naan.

Steps to make Potato eggplant curry:
  1. Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change colour and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
  2. Add curry leaves carefully. Add garlic ginger and chilli and cook for a minute or until the garlic is golden.
  3. Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.
  4. Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.
  5. Garnish with a good sprinkle of cayenne or garam masala or both, and coriander and serve.

Eggplant and Potato Curry, or Aloo Baingan, is a simple, vegan and extremely flavorful Punjabi style dry curry made. This sabzi (dry version of curry) can be served with Indian flatbreads like Chapati/roti or even Naan. This dish is apt for everyday cooking. Hot and yummy Potato Eggplant Curry and Tri color quinoa is all you need to take you to your favorite warm and fuzzy place. It's quick and easy, Vegan, Glutenfree and Protein Rich!!

So that is going to wrap it up for this special food potato eggplant curry recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!