Shopping Cart
Menu Close


Eggplant and Potato Curry Recipe

Nutritional Values

Recipe Type:


Calories 180


Total Time 30



1 large eggplant, cubed
2 medium-sized potatoes, peeled and cubed
1 onion, finely chopped
2 tomatoes, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
2 green chilies, slit lengthwise (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
Salt to taste
1 tablespoon cooking oil (such as olive oil)
Fresh cilantro leaves for garnish

Banane Ki Vidhi

  • Prepare the ingredients: Cube the eggplant and potatoes, finely chop the onion and tomatoes, mince the garlic, grate the ginger, and slit the green chilies.
  • Sauté aromatics: Heat the cooking oil in a large skillet or pot over medium heat. Add the cumin seeds and let them splutter for a few seconds. Then add minced garlic, grated ginger, and slit green chilies. Sauté until fragrant.
  • Add onions and tomatoes: Add the finely chopped onions to the skillet. Sauté until they turn translucent. Then add the finely chopped tomatoes. Cook until they soften and break down, forming a thick paste.
  • Add spices: Stir in ground coriander, turmeric powder, red chili powder, garam masala, and salt to taste. Mix well to combine with the onion-tomato mixture.
  • Add potatoes: Add the cubed potatoes to the skillet. Stir well to coat them with the spice mixture. Cook for a few minutes until the potatoes start to soften.
  • Add eggplant: Add the cubed eggplant to the skillet. Stir gently to combine with the potato mixture.
  • Simmer: Cover the skillet and let the curry simmer for about 15-20 minutes, stirring occasionally, until the potatoes and eggplant are cooked through and tender.
  • Garnish and serve: Garnish the Eggplant and Potato Curry with fresh cilantro leaves before serving.

Explore More Recipes

Explore More Recipes

Scroll to Top