Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, indian eggplant and potato curry. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Indian Eggplant and Potato Curry is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Indian Eggplant and Potato Curry is something which I’ve loved my whole life. They are nice and they look fantastic.
Add garlic ginger and chili 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.
To begin with this recipe, we must first prepare a few components. You can have indian eggplant and potato curry using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Indian Eggplant and Potato Curry:
- Make ready 1 medium eggplant, cubed
- Prepare 1 onion, diced
- Get 4 garlic cloves
- Prepare 2 ripe medium tomatoes
- Make ready 1 tsp garam masala powder
- Make ready 1 tsp mild Indian curry powder
- Make ready 1 tsp coriander
- Make ready 1 tsp turmeric
- Get 300 ml coconut milk
- Make ready to taste Salt and pepper
- Make ready 2 medium potatoes, peeled and diced
This is an easy eggplant potato curry recipe with Indian influences from a dish called Aloo Baingan. My version is made with whole spices roasted in oil, garam masala, some ground coriander, turmeric, smoked paprika, chili and ginger. Directions Heat oil in a large pot. Add curry powder, garlic, ginger, and chili pepper.
Steps to make Indian Eggplant and Potato Curry:
- Put the diced potato in a bowl and cover with a damp paper towel and heat on high for 3 min, or until cooked through.
- Stir fry eggplant until cooked through. Set aside.
- Stir fry onion, garlic. When aromatic, add the tomatoes and fry until tomatoes are wilted and become like a soup.
- Add the potato, eggplant, spices and coconut milk and simmer on low for 5 min.
Start by cutting potatoes and eggplants into big pieces. Cut onion, tomatoes, green chilli and fresh coriander leaves and keep aside. In a large pan heat some oil. One of my favorite Indian dishes is eggplant curry. The original recipe calls for two spices I couldn't find at the.
So that is going to wrap it up for this special food indian eggplant and potato curry recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
