Eggplant potato curry | Aloo Baingan 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