Potato and Eggplant Curry
Main Dishes • World
Description
Potato and Eggplant Curry
Ingredients
- Mild Chili Spice 1½ teaspoons
- Turmeric ½ teaspoon
- Ground Cumin 2 teaspoons
- Ground coriander 1 teaspoon
- Ocean salt 1 teaspoon
- Vegetable Oil 4 tablespoons
- Passata Tomato Sauce 1 tablespoon
- Eggplants 15 oz
- Toasted Cumin Seeds 1½ teaspoons
- Grated Ginger Root to taste
- Salad Potatoes 4 pieces
- Baking Tomatoes 15 oz
- Cilantro to taste
- Yogurt powder to taste
Step-by-Step Guide
Step 1
Cut the potatoes into medium cubes and boil until almost cooked.
Step 2
Cut the eggplants into sticks. Mix the spices with salt, tomato paste, and 1 tablespoon of oil, add to the eggplants and stir.
Step 3
Heat the remaining oil in a pan and fry the cumin seeds until they start to crackle. Add the eggplants and ginger, cover, and cook for 8 minutes, stirring occasionally.
Step 4
Add the tomatoes and potatoes, cover, and cook, stirring occasionally, for 15–20 minutes.
Step 5
Serve the curry on plates, garnish with yogurt and cilantro. Serve with rice or Indian flatbreads.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!