Spicy Eggplant and Potato Curry
I found this dish at my favorite Indian restaurant in San Francisco among the vegetarian curries. Eggplant was a novel vegetable for me, but a standard and versatile vegetable in places as diverse as India and Italy. Small and large eggplants work equally well. Serve with brown rice or whole grain flat bread.
I found this dish at my favorite Indian restaurant in San Francisco among the vegetarian curries. Eggplant was a novel vegetable for me, but a standard and versatile vegetable in places as diverse as India and Italy. Small and large eggplants work equally well. Serve with brown rice or whole grain flat bread.
- 1/4 tsp salt
- 2 cloves garlic peeled, crushed and chopped
- 1/4 tsp turmeric
- 2 medium potatoes peeled and diced
- 1 medium onion peeled and chopped
- 1/2 tsp cumin seed ground
- 1/4 tsp red chili flakes ground
- 1/8 tsp black peppercorns ground
- 1/2 inch ginger peeled and chopped or grated
- 1/2 large eggplant with skin, diced (4-6 cups)
- 1/2 tsp garam masala
- 2 tbsp fresh cilantro leaves, torn
- Carbohydrate 26.3510178133662 g
- Cholesterol 0 mg
- Fat 0.376431651507276 g
- Fiber 5.40453708118898 g
- Protein 3.38747772977304 g
- Saturated Fat 0.0825434887387387 g
- Serving Size 1 1 Serving (206g)
- Sodium 10.2748761261261 mg
- Sugar 20.9464807321773 g
- Trans Fat 0.0941430591649342 g
- Calories 116 calories
Step-by-step
- To grind whole spices: Grind cumin seed, red chili flakes and black peppercorns into coarse powder in spice grinder. Set aside.
- To start base: Brown onion, lowering heat once it colors, 10-12 min. Add splash of water, garlic, ginger, and ground spices, and simmer 2-3 min. Then add chopped eggplant and potatoes, and continue to simmer without a lid; as eggplants cook they will release enough water to cook the potatoes, and when water escapes, the sauce with thicken, 30-45 min.
- To finish: Mix in garam masala, continue simmer 5 min, adding or boiling water as necessary for moist gravy thickness. Garnish with fresh corriander leaves and serve hot with brown rice or whole wheat flatbread.
Controlling moisture is the single most critical variable when braising dense root vegetables alongside spongy nightshades without added cooking oil. Slices of eggplant act like a structural sponge, absorbing liquids rapidly during the initial simmer and releasing cellular water back into the pan as heat breaks down their pectin walls. Managing this phase correctly dictates whether the resulting sauce achieves a glossy cling or dilutes into a watery broth. Ground spices like cumin seed, red chili flakes, and black peppercorns release volatile aromatic oils more efficiently when pulverized fresh rather than purchased pre-ground, directly impacting the pungency of the base. Peeling medium potatoes into uniform cubes ensures even heat penetration during the unlidded simmer, preventing external disintegration before the interiors soften fully.
Adapting Produce Variables
Selecting alternative varieties requires accounting for inherent moisture content differences. Globe varieties yield higher water volumes than slender Asian types, meaning extra simmering time without a lid may be necessary to reduce excess liquid. Standard russet potatoes contribute extra starch that helps thicken the gravy naturally, whereas waxy red potatoes hold their shape firmer and yield a thinner sauce consistency. Adjusting the initial water splash prevents scorching the minced garlic and fresh ginger aromatics during the 2 to 3 minute blooming phase.
- If the pan begins smoking during the onion browning stage, reduce the burner output immediately and introduce a tablespoon of water to drop the surface temperature.
- Should the potatoes remain firm after forty minutes, cover the skillet partially for five minutes to trap steam, then remove the lid to evaporate remaining pools.
- Pairing this dish with brown rice or whole wheat flatbread provides essential structural contrast against the soft textures of the simmered vegetables.
