Introduction
Hey, have you ever tried mixing eggplant and potatoes together in a curry? Trust me, it’s a game-changer! Eggplant and Potato Curry is rich, flavorful, and super easy to make—even a 6th grader could pull it off. Imagine tender eggplant and soft potatoes soaking up all those yummy spices. Whether you’re cooking for your family or just want to whip up something special, this curry is a winner. Plus, I’ve got some tips to make it even more amazing. Ready? 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 aren’t always included, but they can be added to stretch the dish and make it heartier. The starchy potatoes soak up the rich, spicy gravy, adding an extra layer of flavor. If you love potatoes in your curry, give it a try—it’s a delicious variation!
Conclusion
And there you have it—an Eggplant and Potato Curry that’s not just easy to make but also packed with flavor. Whether you’re a beginner in the kitchen or just looking for something new to try, this curry is sure to impress. So, what are you waiting for? Grab those ingredients and get cooking!