Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, indian eggplant and potato curry. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
A simple side often served with Indian flatbread, eggplant and potato curry is a flavorful dry curry-style dish also known as aloo baingan. Eggplant and Potato Curry, or Aloo Baingan, is a simple, vegan and extremely flavorful Punjabi style dry curry made. Add spices, tomatoes, sugar and salt.
Indian Eggplant and Potato Curry is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Indian Eggplant and Potato Curry is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have indian eggplant and potato curry using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Indian Eggplant and Potato Curry:
- Make ready medium eggplant, cubed
- Get onion, diced
- Get garlic cloves
- Make ready ripe medium tomatoes
- Take garam masala powder
- Make ready mild Indian curry powder
- Get coriander
- Make ready turmeric
- Get coconut milk
- Take Salt and pepper
- Prepare medium potatoes, peeled and diced
This curry can have a dry or liquidy consistency and the taste can range from mild to very hot. I had aloo baingan only once and have been dreaming of making it ever since. My grandma's eggplant and potato curry or ringan batata nu shaak as we call it in Gujarati, was a staple in my house when I was growing up. My grandma made it often in the summer.
Steps to make Indian Eggplant and Potato Curry:
- Put the diced potato in a bowl and cover with a damp paper towel and heat on high for 3 min, or until cooked through.
- Stir fry eggplant until cooked through. Set aside.
- Stir fry onion, garlic. When aromatic, add the tomatoes and fry until tomatoes are wilted and become like a soup.
- Add the potato, eggplant, spices and coconut milk and simmer on low for 5 min.
I especially love it not only because it is super easy and really has a lot of flavor but also because it reminds me of my grandma in her youth when I make it. It is VEGAN and GLUTEN-FREE too. Aloo Baingan is a simple, vegan and extremely flavorful Punjabi style dry curry made with potatoes and eggplants. This sabzi (dry version of curry) can be served with some Indian flatbreads like Chapati/roti or even Naan. This dish is apt for everyday cooking and makes the perfect recipe for lunch box and tiffins.
So that is going to wrap this up for this exceptional food indian eggplant and potato curry recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
