Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, indian eggplant and potato curry. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Easy Indian spiced Eggplants and Potatoes. This is an easy curried eggplant potato - Aloo Baingan recipe. I picked it up from Mom and have been making my version of it for many years.

Indian Eggplant and Potato Curry is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Indian Eggplant and Potato Curry is something that I’ve loved my whole life.

To begin with this 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 can achieve it.

The ingredients needed to make Indian Eggplant and Potato Curry:

1. Get 1 medium eggplant, cubed
2. Make ready 1 onion, diced
3. Take 4 garlic cloves
4. Make ready 2 ripe medium tomatoes
5. Get 1 tsp garam masala powder
6. Take 1 tsp mild Indian curry powder
7. Prepare 1 tsp coriander
8. Take 1 tsp turmeric
9. Get 300 ml coconut milk
10. Take to taste Salt and pepper
11. Get 2 medium potatoes, peeled and diced

Given below is step by step instructions followed by important notes including how to cook this curry in stove top pressure cooker and possible substitution. 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. Learn how to make Indian Eggplant Potato Curry by following this simple & easy recipe.

Instructions to make Indian Eggplant and Potato Curry:

1. 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.
2. Stir fry eggplant until cooked through. Set aside.
3. Stir fry onion, garlic. When aromatic, add the tomatoes and fry until tomatoes are wilted and become like a soup.
4. Add the potato, eggplant, spices and coconut milk and simmer on low for 5 min.

Heat oil in a frying pan on medium flame. Stir in potatoes, eggplant, all spices, sugar, and water and cook it covered, until vegetables are tender. This healthy combination of eggplant and potatoes curry is cooked in the North Indian Punjabi style. This is also similar to the Pakistani style of Did you know that eggplant is known by many other names across the world? It is called brinjal in India, aubergine in Britain and as eggplant in America.

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