Potato Eggplant Tomato Curry
This potato eggplant tomato curry is a comforting, home-style Indian dish made with simple vegetables and warm spices. It cooks down into a flavorful, dry curry that pairs perfectly with rice or flatbread and feels satisfying without being heavy.
Ingredients
- 2 eggplants (cut into small pieces)
- 3 potatoes (cut into small pieces)
- 1 tomato (finely chopped)
- 2 onions (finely chopped)
- 3 dried red chilies
- 1 green chili (finely chopped)
- 7 –8 garlic cloves (chopped)
- coriander leaves (finely chopped)
- 3 tablespoon oil
- 1/4 tablespoon black pepper
- 1 tablespoon cumin powder
- 1 tablespoon kashmiri red chili powder
- 1/2 tablespoon turmeric powder
- salt to taste
- 1/2 tablespoon garam masala
- 2 pinches asafoetida
- 1 tablespoon whole cumin seeds
Instructions
- Heat oil in a pan over medium heat. Add whole cumin seeds and let them crackle. Once they slightly change color, add dried red chilies, chopped onions, and green chili. Saute until the onions start softening.
- Continue cooking the onions until they turn golden brown. Add chopped garlic and saute on low heat for about 1 minute until fragrant.
- Add the chopped tomato to the pan and cook until it softens and begins to break down.
- Add Kashmiri red chili powder, black pepper, cumin powder, turmeric powder, salt, garam masala, and asafoetida. Mix well to combine the spices with the tomato base.
- Add a little water and saute the spice mixture for 2 to 3 minutes until it thickens and releases oil. Add the eggplants and potatoes, mix well, then add 1 cup of water. Cover and cook on low heat for about 10 minutes, or until the vegetables are tender.
- Uncover the pan, increase the heat, and cook until all the excess water evaporates and the curry turns dry. Turn off the heat and garnish with chopped coriander leaves.
Notes
- Cut potatoes and eggplants evenly so they cook at the same pace.
- Add water slowly to keep the curry dry and well coated, not mushy.
- Kashmiri red chili powder adds color more than heat and can be adjusted, but you can use paprika.
Nutrition
Calories: 210kcal