Best 3 Eggplant And Potato Curry Recipes
Embark on a culinary adventure with our delightful eggplant and potato curry recipes, a harmonious blend of flavors that will tantalize your taste buds. Discover a symphony of textures and aromas as tender eggplants and potatoes unite in a fragrant curry sauce. From classic Indian curries brimming with aromatic spices to innovative fusion dishes that marry Eastern and Western culinary traditions, our collection offers a diverse range of recipes to suit every palate.
Indulge in the timeless classic of Aloo Baingan, a beloved dish in North Indian households. Delight in the simplicity of Baingan Bharta, where roasted eggplants are transformed into a smoky, flavorful puree. Experience the vibrant flavors of Kerala-style Eggplant Curry, where coconut milk and curry leaves create a creamy, aromatic broth. If you seek a vegan delight, explore our Eggplant and Potato Curry prepared with coconut milk and a medley of spices. And for those who love Indo-Chinese fusion, our Eggplant Manchurian is a must-try, featuring crispy eggplant florets tossed in a sweet and tangy sauce.
Prepare to be captivated by the diverse flavors of eggplant and potato curry, a culinary journey that promises to transport your taste buds to new horizons. Let these recipes be your guide as you navigate the world of spices, textures, and aromas.
EGGPLANT AND POTATO CURRY
This is my version of a spicy dish we had on our last trip to Chicago. It was served with white rice. Recommend Japanese Eggplant. Would also recommend thin skinned white potatoes so that there is no peeling.
Provided by Debbwl
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a pan. Add spices, tomatoes, sugar and salt.
- Cook on medium heat for 3 minutes till the tomatoes are soft.
- Add potatoes and eggplant. Cook for about 5 minutes.
- Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
- Serve hot with white rice.
Nutrition Facts : Calories 364.1, Fat 8.4, SaturatedFat 1.2, Sodium 43.9, Carbohydrate 69.5, Fiber 22.1, Sugar 16.3, Protein 10.2
INDIAN EGGPLANT AND POTATO CURRY WITH CUCUMBER YOGURT SAUCE
This recipe is a dead ringer for one of my favorite Indian dishes at a local restaurant! A big bonus is that it's virtually fat-free, so indulge away!
Provided by Jacqueline
Time 1h50m
Yield 8
Number Of Ingredients 20
Steps:
- To make yogurt sauce, peel and seed 2 cucumbers. Finely shred using a food processor, or finely dice by hand. Toss with salt and place in a colander. Allow to drain for at least 1 hour, stirring occasionally.
- Combine drained cucumbers, yogurt, scallions, garlic, black pepper, and cayenne in a bowl. Refrigerate until needed.
- While you prepare the cucumbers and sauce, preheat the oven to 450 degrees F (230 degrees C). Place potatoes on a baking sheet.
- Roast potatoes in the preheated oven for 15 minutes.
- Meanwhile, cut eggplants in half lengthwise and place cut-sides down on a medium baking sheet. Add eggplant tray to the oven.
- Continue to roast eggplants and potatoes until tender and eggplants begin to brown, about 30 minutes more.
- Remove from heat and allow eggplant and potatoes to cool, 10 to 15 minutes. Peel eggplant (skin should pull off rather easily). Potatoes do not need to be peeled, but may be if you prefer. Chop eggplant and potatoes into large bite-sized cubes.
- Heat oil in a large pot over medium heat. Add onions and salt and cook until onion is tender, about 5 minutes. Add garam masala, ginger, and garlic and cook until spices are fragrant, about 1 minute. Add diced tomatoes with their liquid, vegetable broth, cubed potatoes, cubed eggplant, and jalapeno peppers. Cover and simmer for 20 minutes. Add peas and allow to simmer until peas are hot but still bright green, 5 to 10 minutes. Stir in yogurt.
- Serve with cucumber yogurt sauce.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 48.5 g, Cholesterol 1.8 mg, Fat 4.9 g, Fiber 14.7 g, Protein 13.2 g, SaturatedFat 0.9 g, Sodium 613.3 mg, Sugar 21 g
URMILA'S BAKED POTATO AND EGGPLANT CURRY
This is a slightly adapted version of a recipe from the mom of one my friends. She is from the state of Gujarat in India. If you have or can find dhana zeeru, you can use that in place of the ground cumin and coriander. Thank you to Mia for including this in her best of 2017!
Provided by Maito
Categories One Dish Meal
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Mix together first 9 ingredients (from garlic to lemon juice).
- Take out 2 tablespoons of this mixture, add to tomatoes, and set aside.
- Trim the top off the eggplant, slice lengthwise, and make fairly deep cross-hatch slices into each half.
- Spread spice mixture onto eggplant and rub over potatoes to coat.
- Placed eggplant and potatoes in greased baking pan, cover, and bake for 45 minutes.
- Add tomato spice mixture to the dish and mix gently. Bake for another 15 minutes, or until potatoes and eggplant are soft.
- Top with cilantro and serve.
Tips and Conclusion
Creating a flavorful and satisfying Eggplant and Potato Curry requires careful attention to detail and a blend of aromatic spices. Here are some essential tips to ensure a successful culinary experience:
- Choose the Right Eggplants: Opt for fresh, firm, and young eggplants that are free from bruises and blemishes. These will provide the best texture and flavor to the curry.
- Cut Eggplants Properly: To prevent bitterness, cut the eggplants into thick slices or cubes and soak them in salted water for at least 30 minutes before cooking. This will help remove any lingering bitterness and enhance the overall taste.
- Roast or Fry the Eggplants: Before adding the eggplants to the curry, roast or fry them until they are tender and slightly browned. This step adds a smoky flavor and caramelizes the natural sugars in the eggplants, resulting in a richer and more complex taste.
- Use a Variety of Spices: To achieve a well-balanced flavor profile, incorporate a mix of spices such as cumin, coriander, turmeric, chili powder, and garam masala. Adjust the quantities based on your personal preferences and desired level of spiciness.
- Don't Overcook the Potatoes: To maintain their shape and texture, add the potatoes to the curry towards the end of the cooking process. Overcooking can cause them to become mushy and lose their distinct flavor.
- Garnish with Fresh Herbs: Enhance the visual appeal and freshness of the curry by garnishing it with chopped cilantro, parsley, or mint leaves. These herbs add a vibrant touch and a burst of aromatic flavor.
In conclusion, the Eggplant and Potato Curry is a delectable and versatile dish that showcases the harmonious fusion of flavors and textures. By following these tips and experimenting with different spice combinations, you can create a culinary masterpiece that is both satisfying and memorable. Whether enjoyed as a main course or served alongside other dishes, this curry is sure to tantalize your taste buds and leave a lasting impression on your dining experience.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #for-1-or-2 #low-protein #healthy #vegetables #african #low-fat #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #number-of-servings
You'll also love
