Eggplant and Potato Curry | Baingan Aloo 
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Velvety eggplants and creamy potatoes in a spicy curry.
Ingredients
  • 2 medium globe eggplants, peeled and medium diced
  • 3 medium Yukon gold potatoes, medium dice
  • 1 medium onion, finely chopped
  • 2 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon tomato paste
  • 2 teaspoon cumin, ground
  • 2 teaspoon coriander, ground
  • 1 teaspoon turmeric
  • ½ teaspoon red cayenne powder
  • 1 green chilli, Serrano or Cayenne
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons oil, coconut or avocado (neutral oil)
Instructions
  1. In a medium size Dutch oven, heat the oil on medium high heat.
  2. Add the onions and sauté until nicely caramelised.
  3. Add the garlic and ginger and cook for a minute.
  4. Add the tomato paste and cook out the raw taste, about 2 minutes.
  5. Add the potatoes and eggplant cubes.
  6. Toss through and add the dry spices.
  7. Sauté to lightly coat with oil and brown, about 5 minutes.
  8. Add the green chilli.
  9. Add 1 cup of water and bring up to a simmer.
  10. Cover the pot and lower heat to medium low.
  11. Cook until potatoes are done and eggplant is soft, about 20-30 minutes.
  12. I like my eggplant very soft so it takes about 30 minutes.
  13. Keep checking until you get the consistency you like.
  14. The curry should be of a dry consistency with soft potatoes and eggplant.
  15. Remove the cover and evaporate the liquid if necessary.
  16. Add the cilantro right before serving.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/eggplant-and-potato-curry-baingan-aloo/