Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, potato eggplant curry. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Potato eggplant curry is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Potato eggplant curry is something which I have loved my entire life. They are fine and they look wonderful.
Add spices, tomatoes, sugar and salt. Aloo Baingan is a popular North Indian dish of potatoes and eggplant cooked in a rich, spicy tomato gravy and served with different kinds of Indian bread (my favourite being parathas). This curry can have a dry or liquidy consistency and the taste can range from mild to very hot.
To get started with this recipe, we have to first prepare a few ingredients. You can have potato eggplant curry using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Potato eggplant curry:
- Make ready 1 tsp oil
- Take 1/2 tsp cumin seeds
- Make ready 1/2 tsp mustard seeds
- Make ready 6 curry leaves
- Get 4 cloves garlic minced
- Get 1/2 inch ginger minced
- Prepare 1 hot green chile finely chopped
- Take 1 tsp coriander powder
- Get 1 large potato cubed small
- Make ready 1 medium eggplant chopped small
- Prepare 1 large tomato crushed
- Take 3/4 cup water
- Get to taste Salt
- Make ready to taste Red chilli powder or garam masala
- Prepare as needed Coriander leaves for garnish
This potato eggplant curry is fairly simple but rich in taste. It does not feel like an everyday ordinary curry but something that is unique and special. My family loves it and I am sure your's will too ! Eggplant and Potato Curry, or Aloo Baingan, is a simple, vegan and extremely flavorful Punjabi style dry curry made.
Steps 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.
Aloo Baingan Masala is a delicious and flavorful Punjabi curry recipe made by cooking potatoes and eggplants with onions, tomatoes, green chilies, ginger, garlic and a few indian spices in Instant Pot Pressure cooker or Stove Top. Aloo is the Hindi word for potato and baingan for eggplant. Start off by peeling and dicing the eggplant and potato into cubes (set aside in a bowl). Then peel and slice the onion, pepper and crush the garlic. Pour the oil in a fairly deep saucepan and heat on medium to high heat.
So that is going to wrap it up for this exceptional food potato eggplant curry recipe. Thanks so much for reading. I am sure you can 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
