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Potato and Eggplant Curry Recipe

Potato and Eggplant Curry is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 25 July, 2017
Category :
Kid-Friendly Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Slow-Cooked Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 - long Eggplant (cut into 1/2 inch thick round slices).
  • 3 - medium Potatoes (cut into 1/2 inch thick round slices).
  • 1 - onion, chopped into cubes.
  • 1/2 - capsicum, chopped into cubes.
  • 2 tbsp - curd.
  • 1 tbsp - Tomato puree.
  • 1/2 tsp - Garlic paste.
  • 1/2 tsp - Ginger paste.
  • 1/2 tsp - Garam Masala powder.
  • 1/2 tsp - Red Chilli powder.
  • 1 tsp - Kashmir masala paste.
  • Salt - to taste.
  • 2 tbsp - whipping cream.
  • 1 tbsp - coriander, finely chopped.
  • 1 - green chilli, finely chopped.
  • oil - 4 tbsp.
  • How to Make Potato and Eggplant Curry:

    1. Take 3 tbsp oil in a non-stick pan. When it is a little hot, lower the heat and put eggplant pieces, sprinkle a little salt and cover it.
    2. After 2 mins, turn over and cover it again.
    3. Cook it till it becomes golden brown on both sides.
    4. Follow the same method with rest of the eggplant and potatoes and keep them aside.
    5. Take 1 tbsp oil in the same pan heat it and fry onions, but let it brown.
    6. Then add capsicum and fry it for another 2 mins.
    7. In the mean time, mix curds, tomato puree, garlic paste, ginger paste, garam masala, red chilli, Kashmir paste and salt.
    8. When capsicum is done pour this mixture on it and let it fry for 2 more mins.
    9. Then add fried eggplant, potatoes, green chilli, coriander and cover it for 2-3 mins so that the masala can mix well with vegetables.
    10. Lastly, add whipped cream and let it cook for another minute.
    11. Remove from heat and serve hot with paratha or roti.




     

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