Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, potato eggplant curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Potato eggplant curry is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Potato eggplant curry is something that I have loved my whole life. They are fine and they look wonderful.
This is an easy curried eggplant potato - Aloo Baingan recipe. I picked it up from Mom and have been making. We thought this was a nice, easy to make, hearty curry.
To get started with this particular recipe, we must first prepare a few components. You can have potato eggplant curry using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Potato eggplant curry:
- Take 1 tsp oil
- Take 1/2 tsp cumin seeds
- Make ready 1/2 tsp mustard seeds
- Make ready 6 curry leaves
- Make ready 4 cloves garlic minced
- Make ready 1/2 inch ginger minced
- Take 1 hot green chile finely chopped
- Prepare 1 tsp coriander powder
- Take 1 large potato cubed small
- Take 1 medium eggplant chopped small
- Get 1 large tomato crushed
- Get 3/4 cup water
- Get to taste Salt
- Prepare to taste Red chilli powder or garam masala
- Prepare as needed Coriander leaves for garnish
Charring the eggplant before cooking is well worth the little bit of extra time it takes; it gives the whole dish an enticing smokiness. Cut each eggplant open and spoon the pulp into the potato mixture. Aloo Baingan Masala (Potato & Eggplant Curry) is an easy one-pot vegan curry made with potatoes, eggplants & aromatic spices in instant pot or stovetop. aloo baingan masala or Potato Eggplant Curry is a delicious recipe made with potatoes and eggplants with some spices in Instant Pot Pressure Cooker. The famous aloo baingan also known as potato eggplant curry is made many ways.
Instructions to make Potato eggplant curry:
- 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.
- Add curry leaves carefully. Add garlic ginger and chilli and cook for a minute or until the garlic is golden.
- Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.
- 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.
- Garnish with a good sprinkle of cayenne or garam masala or both, and coriander and serve.
Today I am happy to share with you one of the easiest and express way to cook it. No roasting, no long hours of cooking. 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.
So that is going to wrap it up with this exceptional food potato eggplant curry recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
