Potato and Eggplant Curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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

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