Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, potato eggplant curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
This is an easy curried eggplant potato - Aloo Baingan recipe. I picked it up from Mom and have been making. We are in the big kitchen for this one.
Potato eggplant curry is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Potato eggplant curry is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have potato eggplant curry using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Potato eggplant curry:
- Prepare oil
- Get cumin seeds
- Make ready mustard seeds
- Prepare curry leaves
- Take garlic minced
- Take ginger minced
- Make ready hot green chile finely chopped
- Make ready coriander powder
- Prepare large potato cubed small
- Prepare medium eggplant chopped small
- Make ready large tomato crushed
- Make ready water
- Take Salt
- Get Red chilli powder or garam masala
- Get Coriander leaves for garnish
Aloo Baingan Masala (Potato & Eggplant Curry) is an easy one-pot vegan curry made with potatoes, eggplants & aromatic spices in instant pot or stovetop. The famous aloo baingan also known as potato eggplant curry is made many ways. Today I am happy to share with you one of the easiest and express way to cook it. No roasting, no long hours of cooking. aloo baingan masala or Potato Eggplant Curry is a delicious recipe made with potatoes and eggplants with some spices in Instant Pot Pressure Cooker.
Steps to make Potato eggplant curry:
- Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change colour and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
- Add curry leaves carefully. Add garlic ginger and chilli 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.
- Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.
- Garnish with a good sprinkle of cayenne or garam masala or both, and coriander and serve.
Stir once or twice for even cooking. A simple side often served with Indian flatbread, eggplant and potato curry is a flavorful dry curry-style dish also known as aloo baingan. Potato and eggplant curry is one of the most common curries. It is quick to make, tasty, filling, healthy and very economical. To make this curry, you can even use leftover potatoes and other vegetables.
So that’s going to wrap it up for this exceptional food potato eggplant curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
