This easy eggplant potato curry comes together in under 30 minutes and is a flavourful and rustic curry recipe you need to try out this season.
Chopped eggplant and potatoes are teamed up with some Indian spices, and cooked to perfection in this simple and easy curry.
The best part? The curry is super versatile. You can adjust the seasonings and the consistency to your liking and team it up with any of your favorite sides too. You’ve got to give this one pan curry recipe a try!
Ingredients For the Recipe
You will need just a few simple ingredients to make the eggplant potato curry.
- Mustard oil: 2 tbsp
- Cumin seeds: ½ tsp
- Nigella seeds: ¼ tsp
- Carom seeds: ¼ tsp
- Bay leaf: 1
- Dry red chilies: 1
- Garlic (minced): 2 tbsp
- Onions (sliced): 1 cup
- Potatoes (diced): ½ cup
- Turmeric powder: A pinch
- Red chili powder: ½ tsp
- Coriander powder: ½ tsp
- Garam masala: ½ tsp
- Salt: ½ teaspoon or as per taste
- Green eggplant (diced into 1 inch pieces): 1.5 cups
- Tomatoes (roughly chopped): 1.5 medium sized
- Green chilies (slit): 2-3
- Water (optional): ½ cup
- Coriander leaves (finely chopped): For garnish
How to Make the Eggplant Potato Curry
Once you have all your ingredients ready, here is what you will need to do to make the eggplant potato curry.
Heat oil in a pan. Add the cumin seeds, nigella seeds, carom seeds, bay leaf, and dry red chilies.Saute and let them crackle.
Add the minced garlic and saute. Let the garlic cook until the aroma of the garlic disappears.
Next, add in the onions and saute.
Add the potatoes and mix well. Keep stirring and sauteing the potatoes. Let them cook for 4-5 minutes.
Next, add the powdered spices along with salt.
Add in the eggplant next and mix well. Saute and let the mixture cook for 3-4 minutes.
Add the tomatoes next and mix well. Cover the mixture and let it cook for 5-6 minutes.
Add water (optional) next and mix.
Once the curry is done, add slit green chillies and mix.
Garnish with coriander leaves and serve hot.
Frequently Asked Questions
In addition to the eggplant and potatoes, you can also add other veggies of your choice into the mix.
I like to add some cauliflower florets, green beans, green peas and bell peppers too.
If you have any leftovers simply transfer them to an airtight container and refrigerate them. They should stay fresh for 2 to 3 days.
To reheat them, you can simply use the microwave or add them to a pot with a little splash of water, and then simmer them on low heat before you serve.
Tips & Tricks to Make the Eggplant Potato Curry
Ready to try out this recipe? Here are some more tips and tricks you might want to take note of.
- To add some creaminess to the curry, you can add some whisked yogurt into the mix towards the end, and let the curry simmer for a couple of extra minutes.
- Remember to cut the eggplant into small, equal sized cubes to ensure that they all cook at the same time.
- Depending on the kind of potatoes you are using, you might want to cook potatoes first before you add in the eggplant.
- To enhance the flavors of the curry, don’t forget to top it with a little squeeze of lemon juice right before serving.
- You can try this recipe with almost any kind of eggplant. Indian eggplants are much smaller, and these can take a little extra time to cook as opposed to the classic globe variety, so keep that in mind.
- If you like to chop and prep your veggies in advance, remember to soak the chopped eggplant in some salted water before you use it. Doing this can help keep the eggplant from turning black.
- To lend the curry a tangy and flavorful kick, sprinkle some chaat masala on the top.
- If, at any point, you feel that the curry is starting to burn and the veggies are sticking to the pan, add a little water to loosen it up.
Serving Ideas & Suggestions
This flavourful and delicious curry can be teamed up with your rotis, parathas, naan or any other flatbreads of your choice. I personally love serving it with my coin parathas or beetroot chapatis to make it a healthy meal.
If you like your curry to be a bit thin in consistency, you can serve it with some rice instead of the flatbread.
Enjoyed this easy eggplant recipe? Here are some more ways to put the humble eggplant to use.
Eggplant Potato Curry
- 2 tablespoon Mustard Oil
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Nigella Seeds
- ¼ teaspoon Carom Seeds
- 1 Bay Leaf
- 1 Dry Red Chilies
- 2 tablespoon Garlic , (minced)
- 1 cup Onions , (sliced)
- ½ cup Potatoes , (diced)
- 1 pinch Turmeric Powder
- ½ teaspoon Red Chili Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Garam Masala
- ½ teaspoon Salt
- 1.5 cup Green Eggplant , (diced into 1 inch pieces)
- 1.5 medium sized Tomatoes , (roughly chopped)
- 3 pcs Green Chilies , (slit)
- ½ cup Water , (optional)
- Coriander Leaves , (finely chopped for garnishing)
- Heat oil in a pan. Add the cumin seeds, nigella seeds, carom seeds, bay leaf, and dry red chilies.Saute and let them crackle.
- Add the minced garlic and saute. Let the garlic cook until the aroma of the garlic disappears.
- Next, add in the onions and saute.
- Add the potatoes and mix well. Keep stirring and sauteing the potatoes. Let them cook for 4-5 minutes.
- Next, add the powdered spices along with salt.
- Add in the eggplant next and mix well. Saute and let the mixture cook for 3-4 minutes.
- Add the tomatoes next and mix well. Cover the mixture and let it cook for 5-6 minutes.
- Add water (optional) next and mix.
- Once the curry is done, add slit green chillies and mix.
- Garnish with coriander leaves and serve hot.