Eggplant and Potato Indian
Indulge in the rustic, aromatic flavors of Indian cuisine with this Eggplant and Potato Curry, a wholesome, vegetarian dish that's as comforting as it is flavorful. This recipe beautifully marries tender eggplant and potatoes in a rich, spiced tomato gravy infused with cumin, turmeric, and garam masala. A medley of fresh garlic, ginger, and optional green chilies adds layers of depth and warmth, while a final garnish of cilantro brings a vibrant, herby finish. Perfectly paired with naan, roti, or basmati rice, this delectable curry is a satisfying choice for any meal. Ready in just 45 minutes, it's a simple yet soul-soothing delight that will transport your taste buds straight to the heart of India.
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Recipe Information
Ingredients
- 2 medium (diced) Eggplant
- 3 medium (peeled and diced) Potatoes
- 2 medium (finely chopped) Tomatoes
- 1 medium (finely chopped) Onion
- 3 cloves (minced) Garlic
- 1 inch piece (grated) Ginger
- 2 (sliced, optional) Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Salt
- 3 tablespoons Vegetable oil
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 1 cup Water
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and allow them to splutter for about 30 seconds.
Stir in the chopped onion and sauté until golden brown, about 5-6 minutes.
Add the minced garlic, grated ginger, and green chilies (if using). Sauté for 1 minute, stirring frequently.
Add the chopped tomatoes and cook until soft and the oil starts to separate, about 5-7 minutes.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices with the tomato mixture.
Add the diced potatoes and sauté for 3-4 minutes, ensuring they are well coated with the spices.
Add the diced eggplant and stir well to mix with the potatoes and spices.
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pan with a lid, and simmer for 15-20 minutes, or until the potatoes and eggplant are tender.
Check the consistency of the curry. If it's too thick, add a little more water and simmer for another 2-3 minutes.
Stir in the garam masala and taste for seasoning, adjusting salt if needed.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with naan, roti, or cooked rice for a delicious Indian meal.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 26.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 57.5 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 6662 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
