Yields: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:
* 1 large eggplant, cut into 1-inch cubes
* 2 large potatoes, peeled and cut into 1-inch cubes
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1-inch piece ginger, minced
* 2 tomatoes, chopped
* 1 teaspoon cumin seeds
* 1 teaspoon coriander powder
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon red chili powder (adjust to taste)
* 1/2 teaspoon garam masala
* 1 teaspoon salt, or to taste
* 2 tablespoons oil
* Fresh cilantro, for garnish
Instructions:
* Prep the vegetables:
* Cut the eggplant into 1-inch cubes and soak in salted water for 15 minutes to remove bitterness. Drain and pat dry.
* Peel and cut the potatoes into 1-inch cubes.
* Chop the onion, mince the garlic and ginger.
* Make the curry base:
* Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
* Add the chopped onion and cook until softened and translucent.
* Add the minced garlic and ginger and cook for another minute until fragrant.
* Add the chopped tomatoes and cook until they soften and release their juices.
* Combine and cook:
* Add the eggplant, potatoes, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Stir well to combine.
* Add 1/2 cup water and bring to a simmer.
* Cover and cook for 15-20 minutes, or until the eggplant and potatoes are tender. Stir occasionally to prevent sticking.
* If the curry becomes too dry, add a little more water.
* Serve:
* Garnish with fresh cilantro and serve hot with rice, roti, or naan.
Tips:
* For a richer flavor, you can add a spoonful of tomato paste along with the chopped tomatoes.
* If you prefer a smoother curry, you can blend the cooked vegetables together using an immersion blender or food processor.
* Adjust the amount of red chili powder to your desired level of spiciness.
* You can add other vegetables to this curry, such as peas, cauliflower, or green beans.
Enjoy your delicious Eggplant Potato Curry!
0 Comments
Please follow