Eggplant Potato Curry
This eggplant potato curry is the simplest, most flavorful and comforting Indian one pan curry you’ll ever make.
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Servings: 5 Servings
Calories: 104kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
Serving: 5Servings | Calories: 104kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 246mg | Potassium: 333mg | Fiber: 3g | Sugar: 4g | Vitamin A: 463IU | Vitamin C: 26mg | Calcium: 28mg | Iron: 1mg