Spiced Eggplant and Potato Curry
A simple Indian side dish featuring tender eggplant and potatoes simmered in aromatic spices. This vegan, gluten-free, and soy-free recipe is perfect served with flatbread or rice and dal.
- Prep15 min
- Cook30 min
- Total45 min
- DifficultyEasy
- Servings2
This Aloo Baingan recipe is a delightful vegetarian side dish that brings the vibrant flavors of Indian cuisine to your table. It's incredibly easy to prepare, making it a fantastic option for a weeknight meal or when you want to add an exotic touch to your spread.
The combination of soft eggplant and hearty potatoes, bathed in a fragrant blend of spices, is truly comforting. It's naturally vegan, gluten-free, and soy-free, making it accessible for many dietary needs.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat the oil in a skillet over medium heat. Once hot, add the cumin and mustard seeds. Cook until the cumin seeds change color and become fragrant, which should take a few seconds to a minute depending on the heat.
- Carefully add the curry leaves, followed by the minced garlic, ginger, and chopped green chile. Sauté for about a minute, or until the garlic turns golden.
- Stir in the coriander powder and turmeric. Add the cubed potatoes and chopped eggplant to the skillet and mix well to coat them with the spices.
- Add the crushed tomatoes, salt, and water. Stir everything together, then cover the skillet and let it cook for 15 minutes. Stir again, reduce the heat to medium-low, and continue cooking until the eggplant and potatoes are tender to your liking, about another 15 minutes. Taste and adjust seasoning with more salt or spice if needed.
💡 Tips
- For a quicker cooking time, you can cut the eggplant and potatoes into slightly smaller pieces.
- If you don't have fresh curry leaves, you can omit them or use a pinch of dried curry leaves.
Inspired by a recipe from Vegan Richa