Indian Eggplant And Potato Curry With Cucumber Yogurt Sauce Recipes

EGGPLANT AND POTATO CURRY

Eggplant and Potato Curry image

This is my version of a spicy dish we had on our last trip to Chicago. It was served with white rice. Recommend Japanese Eggplant. Would also recommend thin skinned white potatoes so that there is no peeling.

Provided by Debbwl

Categories Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon oil
2 tomatoes, large cut into 1-inch pieces
2 eggplants, medium size cut into 1-inch pieces, Recommend using Japanese Eggplant
2 potatoes, medium size cut into 1-inch pieces, Recommend using thin skinned white potatoes
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/4 teaspoon sugar
salt
1 -1 1/2 cup water

Steps:

Heat oil in a pan. Add spices, tomatoes, sugar and salt.
Cook on medium heat for 3 minutes till the tomatoes are soft.
Add potatoes and eggplant. Cook for about 5 minutes.
Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
Serve hot with white rice.

Nutrition Facts : Calories 364.1, Fat 8.4, SaturatedFat 1.2, Sodium 43.9, Carbohydrate 69.5, Fiber 22.1, Sugar 16.3, Protein 10.2

ALOO BAINGAN - EGGPLANT AND POTATO CURRY

Aloo Baingan - Eggplant and Potato Curry image

Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!

Provided by Izzah Cheema

Categories Main Course Side Dish

Time 55m

Number Of Ingredients 18

Ingredients

1 small to medium globe variety eggplant (unpeeled)
¼ cup neutral oil (plus more for pan-frying the eggplant)
1 tsp cumin seeds
1 medium yellow onion (finely chopped)
6-7 garlic cloves (crushed)
1- inch piece ginger (crushed)
2 medium tomatoes (or 3 small) (finely chopped)
1 small green chili pepper such as Thai or Serrano (sliced)
1 tsp coriander powder
1 tsp cumin powder
1/4-1/2 tsp red chili powder (or to taste)
1/2 tsp turmeric powder
1/2 tsp ground black pepper
2 tsp kosher salt (or 1 1/2 tsp sea salt)
2 medium russet potatoes (peeled and cubed into ¾-1" cubes (place in a bowl of water to prevent browning))
2 tbsp cilantro leaves (finely chopped)
¼ tsp garam masala or chaat masala (optional)
1 tsp lemon juice

Steps:

Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.

Nutrition Facts : Calories 237 kcal, Carbohydrate 26 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 1176 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving

INDIAN CURRY WITH POTATOES, CHICKEN, AND EGGPLANT

Indian Curry With Potatoes, Chicken, and Eggplant image

This is a delicious and fairly easy curry recipe, it uses many spices and has a lot of flavor. NOTE: the longer you leave it to sit, the better the flavors to develop

Provided by BachFromTheDead

Categories Curries

Time 6h35m

Yield 6 , 6 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons oil (any kind)
3 chicken breasts, boneless, skinless, 1-inch cuts
6 tomatoes, cut by 1-inch
6 gold potatoes, cut by 1-inch
2 eggplants, cut by 1-inch
1 large onion, sliced
5 cups water
3 -4 teaspoons garam masala
3 -4 teaspoons turmeric
3 -4 teaspoons indian curry powder
3 -4 teaspoons cumin
3 -4 teaspoons chili powder
2 -3 teaspoons garlic powder
2 -3 teaspoons salt
2 -3 teaspoons coriander
3 -4 teaspoons fennel seeds
3/4 teaspoon sugar
2 teaspoons nutmeg
3 1/2 teaspoons ginger

Steps:

Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
Serve with hot basmati rice or naan/chapatis/roti.

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