Best 2 Eggplant And Potato Indian Recipes

Embark on a culinary journey to India with this tantalizing recipe for Eggplant and Potato Curry, a delightful vegetarian dish that captures the essence of Indian cuisine. This flavorful curry showcases the harmonious blend of eggplant and potatoes, simmered in a rich and aromatic tomato-based sauce. Enhanced with a symphony of spices, including cumin, coriander, turmeric, and garam masala, this dish promises an explosion of flavors that will tantalize your taste buds. Accompanying this main course are three complementary recipes that elevate the dining experience. Begin with a refreshing Cucumber Raita, a cooling yogurt-based condiment that balances the heat of the curry. For a side dish that complements the richness of the curry, try the simple yet delicious Jeera Aloo, a classic potato dish flavored with cumin seeds. Round out the meal with a flavorful Dal Tadka, a lentil dish tempered with spices and ghee, adding a touch of warmth and depth to the culinary journey.

Let's cook with our recipes!

EGGPLANT AND POTATO (INDIAN)

Eggplant and Potato (Indian) image

From Madhur Jaffrey's World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn't like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for "boiling potatoes". I always use baking potatoes. Are they called "russet potatoes"? I also always double the recipe's spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant.

Provided by mliss29

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons oil
1/2 teaspoon black mustard seeds
1 cup potato (boiling-type, peeled and diced)
1 cup eggplant, diced
1 1/2 teaspoons coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/2 teaspoon salt

Steps:

Heat oil over medium-high heat in a big skillet.
When hot, put in the mustard seeds.
When they start to pop, put in the vegetables. Stir once.
Add seasonings. Stir and fry for a minute.
Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes.
Stir every now and then. If vegetables stick, add a little water.
Dish is done when the potatoes are tender.

INDIAN EGGPLANT AND POTATO CURRY WITH CUCUMBER YOGURT SAUCE

Indian Eggplant and Potato Curry with Cucumber Yogurt Sauce image

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

Ingredients

2 medium (blank)s cucumbers
½ teaspoon salt
2 cups nonfat plain yogurt
1 bunch scallions, thinly sliced
1 clove garlic, minced
½ teaspoon cracked black pepper
1 pinch cayenne pepper
2 medium (2-1/4" to 3" dia, raw)s baking potatoes, scrubbed
3 large eggplants, trimmed
2 tablespoons olive oil
2 medium onions, chopped
½ teaspoon salt
3 tablespoons garam masala
1 ½ tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
2 (14.5 ounce) cans diced tomatoes with juice
½ cup vegetable broth
2 medium (blank)s jalapeno pepper, seeded and minced
2 cups frozen peas
1 cup nonfat plain yogurt

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

Tips:

For a smokier flavor, roast the eggplant and potatoes directly over an open flame or under a broiler.
To make the dish vegan, use vegetable broth instead of chicken broth and omit the ghee or butter.
Feel free to add other vegetables to the dish, such as zucchini, carrots, or peas.
Serve the dish with rice, roti, or naan bread.

Conclusion:

This eggplant and potato curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover eggplant and potatoes, and it is also a healthy and affordable meal. The dish is packed with flavor and can be easily customized to suit your own taste preferences. Whether you are a vegetarian or a meat-eater, this curry is sure to be a hit.