Eggplant potato curry | Aloo Baingan Curry


Eggplant potato curry


Cuisine Style: North India | Cooking Time: 15 minutes | To Serve: 4 | Type: Curry, Masala, Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients

  • Potato [Aloo] – 1 cup [Parboiled]
  • Eggplant [Baingan] – 1 cup
  • Green capsicum – ½ cup [Cut into triangle shape]
  • Tomato puree – 1 cup
  • Onion paste– 2 tbsp
  • Ginger & garlic paste – 1 tbsp [each]
  • Green chilli – 1 [sliced]
  • Coriander leaves – 2 tbsp [Chopped]
  • Cumin seeds- ½ tbsp
  • Curd or fresh cream– 3 tbsp [fully whisked]
  • Cashew nut paste – ¼ cup
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masla powder – 1 tbsp
  • Salt to taste
  • Sugar – ½ tbsp
  • Butter – 1 inch cube or 2 tbsp
  • Oil – 2 tbsp
  • Water as needed

Method

  • Heat oil & butter in a pan, add cumin seeds. Then add onion, ginger and garlic paste sauté till golden brown.
  • Add green chilli, potato, capsicum, eggplant, turmeric & red chilli powder mix well & sauté.
  • Add tomato puree mix well & let it boil. Add coriander, cumin & garam masala powder mix well.
  • Then add cashew nut paste & let it boil.
  • When boiling, add curd, sugar & salt mix well. Add chopped coriander leaves, cut of heat.
  • Add butter & serve hot with chapatti, roti, naan, rice etc

Aloo baingan curry for chapati

Aloo baingan curry for chapati

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