how to make potato and eggplant curry

 


Ingredients:

2 medium aalo potatoes, peeled and cut into little cubes

1 medium baingan eggplant, chopped

1 onion, finely chopped

2 tomatoes, chopped

2-3 green chilies, chopped according to taste

1 teaspoon ginger garlic paste

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder, according to taste

1 teaspoon garam masala

Salt according to taste

Fresh coriander for garnish

2 tablespoons oil

Steps:

Heat Oil: Add oil to a pan over medium heat. Add cumin seeds and let them splutter.


Fry Onions: Brown the chopped onions until it changes its color.

Add Ginger-Garlic: Now add ginger garlic paste along with the green chilies. Fry one minute until the smell comes out of it.


Add Tomatoes: Add chopped tomatoes. Allow it soften when oil starts coming out from it.


Spice On: Add turmeric powder, red chili powder, and salt. Mix well and add for another minute.


Add potatoes and eggplant: Add cubed potatoes and chopped eggplant to the pan. Mix well with spices.


Cook: Now cover the pan and cook on low heat for about 15-20 minutes, stirring occasionally. If needed add a little water not to let it stick at the bottom.


Finishing: Now when the vegetables are soft, spread some garam masala and mix it up well. Cook it for another 2-3 minutes.


Garnish : Chill the kurma, garnish with fresh coriander leaves on top and serve.

Serve:

Relish your Aloo Baingan over roti, paratha or even rice!




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