Potato and Eggplant Curry
⏳ Time
40 minutes
🥕 Ingredients
14
🍽️ Servings
3
Description
Potato and Eggplant Curry
Ingredients
- Mild Chili Spice - 1½ teaspoons
- Turmeric - ½ teaspoon
- Ground Cumin - 2 teaspoons
- Ground coriander - 1 teaspoon
- Ocean salt - 1 teaspoon
- Vegetable Oil - 4 tablespoons
- Passata Tomato Sauce - 1 tablespoon
- Eggplants - 15.9 oz
- Toasted Cumin Seeds - 1½ teaspoons
- Grated Ginger Root - to taste
- Salad Potatoes - 4 pieces
- Baking Tomatoes - 15.9 oz
- Cilantro - to taste
- Yogurt powder - to taste
Step by Step guide
Step 1
Cut the potatoes into medium cubes and boil until almost cooked.
Step 2
Cut the eggplants into sticks. Mix the spices with salt, tomato paste, and 1 tablespoon of oil, add to the eggplants and stir.
Step 3
Heat the remaining oil in a pan and fry the cumin seeds until they start to crackle. Add the eggplants and ginger, cover, and cook for 8 minutes, stirring occasionally.
Step 4
Add the tomatoes and potatoes, cover, and cook, stirring occasionally, for 15–20 minutes.
Step 5
Serve the curry on plates, garnish with yogurt and cilantro. Serve with rice or Indian flatbreads.
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