Eggplant and Potato Recipe: How To Make A Perfect Dinner.

How to Cook eggplant and potato curry?(Alo Banygan) 

Eggplant and potato curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. This dish is made with eggplant, potatoes, and a variety of spices, and it can be served with rice or naan bread.

Eggplant and potato curry recipe


1 large eggplant, cut into 1-inch cubes

2 large potatoes, cut into 1-inch cubes

1 onion, chopped

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground ginger

1 garlic clove, minced

1/2 cup coconut milk

Salt and pepper to taste


1.In a large pot, combine the eggplant, potatoes, onion, curry powder, cumin, turmeric, ginger, garlic and coconut milk.

2.Bring to a boil over medium heat, then reduce the heat to low and simmer for about 30 minutes, or until the vegetables are tender.

3.Season with salt and pepper to taste. Serve hot with rice or naan bread.

How to cook eggplant and potato curry

1 eggplant, diced
1 potato, diced
1 onion, diced
1 tablespoon oil
2 teaspoons curry powder
1 can (15 oz) diced tomatoes with juice
1 cup water
salt and pepper to taste
1. In a large skillet, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add eggplant and potato and cook for 5 more minutes.
3. Add curry powder and cook for 1 minute. Add canned tomatoes with juice and water. Season with salt and pepper to taste. Bring to a boil and simmer for 10-15 minutes or until vegetables are cooked through. Serve over rice or with naan bread.

What to serve with eggplant and potato curry

When it comes to pairing food, there are no hard and fast rules. However, when it comes to curry, many people believe that rice is the best option. This is because rice helps to soak up all of the delicious flavors of the curry. If you're not a fan of rice, then you could also try pairing your eggplant and potato curry with some naan bread. Another great option is to serve it with some boiled eggs.

Tips for making eggplant and potato curry

1. Start by peeling and cubing the eggplant and potatoes.

2. In a large pot or Dutch oven, heat up some oil over medium heat.

3. Once the oil is hot, add in the eggplant and potatoes. Stir to coat with the oil.

4. Add in your curry spices and stir to combine.

5. Pour in some broth or water, enough to just cover the vegetables.

6. Bring the liquid to a simmer and then let it cook until the eggplant and potatoes are cooked through, stirring occasionally.

7. Once the vegetables are cooked, add in some coconut milk and let it all simmer for a few more minutes.

8. Serve over rice or quinoa and enjoy!. 

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