Eggplant potato curry
Curries With Bumbi · ♥ 5.1K likes · 252.6K views · 5 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp ground cumin
- 2 tsp finely grated ginger
- 4 tbsp mustard oil
- 528 g potatoes
- 1 tsp whole cumin seeds
- 1 whole sliced onions
- 2 whole tomatoes
- 687 g eggplants
- ½ cup frozen green peas
- 4 tbsp water
Spice paste: in a bowl mix turmeric powder, Kashmiri red chili powder, ground cumin and finely grated ginger with 4 tablespoons of water.
Making the spice paste
Heat the oil in a pan on medium-high heat. Add the potatoes once hot and stir on high heat until browned along the edges. Remove to a bowl.
- 1 whole dried red chili
In the same oil, let the cumin seeds splutter on medium-low heat until fragrant. Tear the dried red chili a little and stir it in for a second.
Cumin seeds, dried chili and onions
- salt
Add the sliced onions with a sprinkle of salt and stir on medium heat until softened and pale; they do not need to brown.
- 2 tbsp water
Lower the heat and add the spice paste, rinsing the bowl with about two tablespoons of water. Stir on low heat until dry and the oil leaves the sides.
Frying the paste until the oil separates
- finely grated garlic
Add the tomatoes, the grated garlic and a sprinkle of salt. Cover on medium heat until the tomatoes are soft and pulpy.
Tomatoes, garlic and a pinch of sugar
Return the fried potatoes, add the eggplants and salt, and stir until every piece is coated.
Adding the eggplant and simmering covered
- 1 cup hot water
Add a cup of hot water. When it boils, cover over medium-low heat for 10 minutes, stirring in between.
- chopped stems of coriander
- garam masala powder
Add the chopped coriander stems and a little garam masala. Cover about five minutes more until the eggplants are soft.
Add the thawed green peas (fresh peas go in with the eggplants). Taste and add salt if required.