Eggplant-Potato Curry Recipe

Cooking Directions

• STEP 1.Start by preparing the vegetables. Peel and dice the potatoes into bite-sized pieces. Cut the eggplant into cubes.
• STEP 2.Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
• STEP 3.Add chopped onions and sauté until they turn golden brown. Then, add ginger-garlic paste and cook for another minute.
• STEP 4.Add the diced potatoes and eggplant to the pan. Stir well to coat the vegetables with the spices.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix everything together.
• STEP 6.Cover the pan and cook for about 15-20 minutes, or until the vegetables are tender.
• STEP 7.Once the vegetables are cooked, add tomato puree and garam masala. Stir well and cook for another 2-3 minutes.
• STEP 8.Garnish with fresh cilantro leaves and serve hot with rice or naan bread.
• STEP 9.Enjoy the delicious Eggplant-Potato Curry!

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier curry, you can add a splash of coconut milk or cream towards the end of cooking.
• If you prefer a thicker curry, you can mash some of the cooked potatoes and eggplant with the back of a spoon.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the Eggplant-Potato Curry with steamed rice, naan bread, or roti for a complete meal.