Eggplant Potato Curry Recipe

Make this delicious South Indian Eggplant Potato Curry under 35 mins. If you agree that eggplants and potatoes are a match made in the heaven, you will fall in love with this super flavorful curry. Starchy potatoes along with pulpy eggplants are cooked in a spicy aromatic curry base so they soak up the best flavors.

Eggplants also known as brinjal is a veggie that’s available in many different varieties. Globe or American eggplants (same as bharta baingan), Indian eggplants, Italian eggplants and Chinese eggplants are some commonly available kind.

While each variety imparts a different flavor and are used in specific dishes, you are still free to use your favorite kind in any dish.

Traditionally for an Indian curried dish, Indian eggplants are used because they have a thinner skin and breakdown easily in the curry.

Unlike the globe eggplants these don’t have a thicker skin or taste bitter. However feel free to use what you have on hand like the way I used.

In Indian Cuisine we make many different kinds of eggplant curries. Andhra Gutti vankaya, Bharwa baingan, Bagara baingan, Brinjal stir fry & Aloo baingan are some of the popular dishes.

About Eggplant Potato Curry

This Eggplant potato curry is made in South Indian style with pantry staples like onions, tomatoes, brinjal, potatoes, whole and ground spices. It is vegan and gluten-free.

Curry leaves and coconut milk are used for the South Indian touch and flavors but you may leave them out or substitute coconut milk with yogurt or even plain milk.

A lot of South Indian homes, especially in Telugu-speaking homes milk is used in curry recipes to impart a unique flavor.

The milk splits as it cooks and the whey is soaked up the veggies. The milk solids are visibly left in the curry which enhance the taste. So don’t be afraid to use dairy in this recipe.

How to make Eggplant Potato Curry (Stepwise Photos)

Preparation

1. Prepare the following veggies:

• 1¼ cup onions fine chopped
• 1½ cup tomatoes fine chopped (deseed if needed or pureed)
• 1 to 2 green chili slit or chopped (optional)
• 1 tablespoon garlic chopped or ginger garlic paste
• 1 to 2 sprigs curry leaves

2. You will also need these spices:

• ⅓ teaspoon mustard seeds (optional)
• ¾ teaspoon cumin seeds
• 1 to 1¼ teaspoon Kashmiri red chili powder (adjust to taste)
• ¼ teaspoon turmeric
• 1 to 1½ teaspoon garam masala
• 1 teaspoon salt

3. Rinse 450 grams (1 lb.) potatoes and 450 grams (1 lb.) eggplants. Peel the potatoes and dice them to 1 by ¾ inch pieces. Add them to a bowl of water. To another bowl add ¼ teaspoon salt and pour water. Dice the eggplants to 2 inch pieces and add them & immerse into the bowl of salted water.

Make the Curry

4. Pour 3 tablespoons oil to a pan and add the mustard and cumin seeds. When they begin to sizzle, add the curry leaves.

5. Add chopped onions and stir fry on a medium heat until golden. Add the garlic or ginger garlic and green chili. Saute for a minute.

6. Add the tomatoes and cook until they soften and turn mushy.

7. Stir in the red chili powder, turmeric, salt and half of the garam masala.

8. Remove the potatoes from water and add them to the pan. Saute for 2 to 3 mins.

9. Remove the eggplants from water and add them here. Mix well and stir fry on a medium high to high heat for 2 to 3 mins, until aromatic. Do not burn.

10. You should smell the masala very aromatic after a few minutes, pour 1 cup hot water.

11. Mix well and cook covered on a medium heat until the potatoes are fully cooked. If required you may add more hot water. Do not stir a lot as it cooks, that will break down the eggplants completely. Also do not add too much water at one time unless you want the eggplants to be disintegrated completely.

12. Add coconut milk (optional) and the rest of the garam masala. Increase the heat to medium high. Give a gentle stir and let cook until the milk is absorbed. If you want the curry to have more sauce, simply add more hot water and simmer for a while.

13. Taste test and adjust more salt.

Squeeze some lemon juice while serving. Serve Eggplant Potato Curry with rice, roti or breads.

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