Eggplant and Potato Curry
Eggplant and Potato Curry is a popular dish in Indian cuisine and is known as ‘Aloo Baingan’ in Hindi.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Eggplant and Potato Curry
Ingredients
Instructions
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Heat oil in a pan and add chopped onion, garlic, and ginger. Saute until golden brown.
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Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well.
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Add chopped tomatoes and cook until they turn soft.
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Add chopped eggplant and potatoes. Mix well.
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Add water and cover the pan. Let it simmer for 20 minutes.
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Sprinkle garam masala and garnish with fresh coriander leaves.
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Serve hot with rice or bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 7g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
