Eggplant And Potato Curry

Eggplant and Potato Curry is a hearty and flavorful dish that brings together the creamy texture of eggplant with the comforting bite of potatoes, all simmered in a fragrant, spiced curry sauce. This vegetarian curry is rich in flavor, with a perfect balance of spices, making it both satisfying and wholesome. It’s a versatile dish that can be served with rice, naan, or as a part of a larger meal. Whether you’re looking for a comforting weeknight dinner or a dish to impress guests, this curry is a delicious choice that’s easy to prepare and full of robust flavors.

Ingredients:

• 2 medium eggplants, cubed
• 3 medium potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• ½ teaspoon red chili powder (optional, for heat)
• 1 cup coconut milk or vegetable broth
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Prepare the Vegetables: Start by cubing the eggplants and potatoes. Set them aside.
2. Cook the Spices: Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and mustard seeds. Cook until the seeds begin to splutter.
3. Sauté the Aromatics: Add the chopped onion, garlic, and ginger to the pan. Sauté until the onion is golden and translucent, about 5-7 minutes.
4. Add the Spices: Stir in the turmeric, ground coriander, ground cumin, garam masala, and red chili powder. Cook the spices for 1-2 minutes to release their flavors.
5. Add the Vegetables: Add the cubed potatoes and eggplants to the pan, stirring well to coat them with the spices. Cook for about 5 minutes, allowing the vegetables to start softening.
6. Simmer the Curry: Add the chopped tomatoes and coconut milk (or vegetable broth). Stir to combine, then cover the pan and simmer on low heat for 20-25 minutes, or until the potatoes and eggplants are tender. Stir occasionally to prevent sticking.
7. Adjust Seasoning and Serve: Taste and adjust the seasoning with salt as needed. Garnish with fresh chopped cilantro.

Enjoy your Eggplant and Potato Curry with steamed rice or warm naan for a comforting and flavorful meal!