Introduction
Ever tried combining eggplant and potatoes in a curry? Well, it’s really a transforming experience. Eggplant and Potato Curry is highly flavored, and it is rather very easy to prepare; even a sixth grader could accomplish the task with great ease. One can envision tender eggplant and soft potatoes soaking up all the delectable spices. Be it the dinner for the family or some special dish you wish to prepare, this curry is surely worth your commendation. In addition, I have a few recommendations to make the dish more appealing. Are you ready to get started? Let’s get started.
AuthorMeet P.CategoryLunch Recipes, Vegan Gluten Free Recipes, Vegetarian Stew RecipeDifficultyIntermediateFirst, heat the oil in a large pan over medium heat. Add the chopped onions and sauté them until they turn golden brown. This is where the flavor magic begins!
Toss in the minced garlic and ginger. Sauté for another minute until fragrant. Then, sprinkle in the turmeric, cumin, garam masala, and chili powder. Stir well to coat the onions with those yummy spices.
Next, add the chopped tomatoes and cook until they become soft and mushy. This will create a nice, thick base for your curry.
Now, add the diced potatoes and chopped eggplant to the pan. Stir everything together so the veggies are coated with the spiced tomato mixture.
Pour in the water, add salt, and bring the curry to a simmer. Cover the pan and let it cook for about 20 minutes, or until the potatoes and eggplant are tender and cooked through. Give it a stir now and then to make sure nothing sticks to the bottom.
Once everything’s cooked, sprinkle some fresh cilantro on top. Your Eggplant and Potato Curry is ready to serve! Pair it with our Garlic Bread Pizza for an extra special meal.
Ingredients
Directions
First, heat the oil in a large pan over medium heat. Add the chopped onions and sauté them until they turn golden brown. This is where the flavor magic begins!
Toss in the minced garlic and ginger. Sauté for another minute until fragrant. Then, sprinkle in the turmeric, cumin, garam masala, and chili powder. Stir well to coat the onions with those yummy spices.
Next, add the chopped tomatoes and cook until they become soft and mushy. This will create a nice, thick base for your curry.
Now, add the diced potatoes and chopped eggplant to the pan. Stir everything together so the veggies are coated with the spiced tomato mixture.
Pour in the water, add salt, and bring the curry to a simmer. Cover the pan and let it cook for about 20 minutes, or until the potatoes and eggplant are tender and cooked through. Give it a stir now and then to make sure nothing sticks to the bottom.
Once everything’s cooked, sprinkle some fresh cilantro on top. Your Eggplant and Potato Curry is ready to serve! Pair it with our Garlic Bread Pizza for an extra special meal.
Notes
Is Potato Usually Put in Kerala Beef Curry?
In traditional Kerala Beef Curry, potatoes are not a necessity; however, they can be added to make the dish longer and more filling. The starch in the potatoes soaks up the rich, spicy sauce, adding another level of flavor. If you prefer potatoes in your curry, I urge you to try this variation—it is a wonderful alteration!
Conclusion
Thus, one is presented with an Eggplant and Potato Curry that is not only simple to prepare but also rich in flavor. Regardless of whether one is a novice in the culinary arts or merely seeking to explore new recipes, this curry is certain to leave a lasting impression. Therefore, what is holding you back? Acquire the necessary ingredients and commence cooking!