Urmilas Baked Potato And Eggplant Curry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

INSTANT POT ALOO BAINGAN MASALA | POTATO EGGPLANT CURRY



Instant Pot Aloo Baingan Masala | Potato Eggplant Curry image

Potato Eggplant Curry is a delicious and flavorful Punjabi dish made by cooking potatoes and eggplants with onions, tomatoes and few indian spices.

Provided by Bhavana Patil

Categories     Main Course

Time 25m

Number Of Ingredients 17

3 medium potatoes ((about 2.5 cups))
6-8 baby eggplant ((about 3 cups))
1 tablespoon oil
1 teaspoon cumin (jeera) seeds
2 cloves garlic (minced)
1 inch ginger (minced)
1 green chili
1 medium onion (finely chopped)
2 medium tomato (finely chopped)
salt (to taste)
1/2 cup water
2 tablespoons coriander leaves(cilantro) (finely chopped)
squeeze of fresh lemon juice
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala

Steps:

  • Firstly, peel the potato skin and cut it into 1-inch pieces. Also cut Eggplant (baingan) into large pieces, 1 to 1.5 inches. If you finely chop them, eggplants will all turn mushy.
  • Press SAUTE mode on Instant Pot. Add oil to the POT. Once hot, add cumin seeds, let them splutter.Then add minced ginger, garlic, and green chili. Saute for 30 secs.
  • Add chopped onion and saute till onions turn light brown in color.
  • Next add tomatoes, all the dry spices like turmeric powder, red chili powder, coriander powder, garam masala, and cook for 2 more minutes till tomatoes turn soft.
  • Then add potato, eggplant pieces, water, salt and mix well. Make sure to scrape (deglaze) any spice if sticking to the pot.
  • Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 3 minutes.
  • When the instant pot beeps, do a QUICK RELEASE (QR) by moving the valve from sealing to venting position.
  • Remove lid away from you, squeeze in some lemon juice and garnish with cilantro (coriander leaves), and Mix well.
  • Aloo Baingan Masala is ready, serve with hot with chapatis, roti & parathas.
  • Follow the process mentioned above until step 5.Cover pan/Kadai with a lid and cook till potato and eggplant get soft. Do stir once or twice in between.
  • Once potato and eggplant are cooked, squeeze in some lemon juice & garnish with cilantro. All the other steps remain the same. Note: eggplant cooks faster than potato. Serve aloo baingan masala with roti or parathas.

Nutrition Facts : Calories 311 kcal, Carbohydrate 57 g, Protein 10 g, Fat 8 g, Fiber 24 g, Sugar 25 g, Sodium 27 mg, ServingSize 1 serving

ALOO BAINGAN - EGGPLANT AND POTATO CURRY



Aloo Baingan - Eggplant and Potato Curry image

Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!

Provided by Izzah Cheema

Categories     Main Course     Side Dish

Time 55m

Number Of Ingredients 18

1 small to medium globe variety eggplant (unpeeled)
¼ cup neutral oil (plus more for pan-frying the eggplant)
1 tsp cumin seeds
1 medium yellow onion (finely chopped)
6-7 garlic cloves (crushed)
1- inch piece ginger (crushed)
2 medium tomatoes (or 3 small) (finely chopped)
1 small green chili pepper such as Thai or Serrano (sliced)
1 tsp coriander powder
1 tsp cumin powder
1/4-1/2 tsp red chili powder (or to taste)
1/2 tsp turmeric powder
1/2 tsp ground black pepper
2 tsp kosher salt (or 1 1/2 tsp sea salt)
2 medium russet potatoes (peeled and cubed into ¾-1" cubes (place in a bowl of water to prevent browning))
2 tbsp cilantro leaves (finely chopped)
¼ tsp garam masala or chaat masala (optional)
1 tsp lemon juice

Steps:

  • Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
  • Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
  • Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
  • Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
  • Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
  • Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
  • If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
  • Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.

Nutrition Facts : Calories 237 kcal, Carbohydrate 26 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 1176 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving

URMILA'S BAKED POTATO AND EGGPLANT CURRY



Urmila's Baked Potato and Eggplant Curry image

This is a slightly adapted version of a recipe from the mom of one my friends. She is from the state of Gujarat in India. If you have or can find dhana zeeru, you can use that in place of the ground cumin and coriander. Thank you to Mia for including this in her best of 2017!

Provided by Maito

Categories     One Dish Meal

Time 1h15m

Yield 2-3 serving(s)

Number Of Ingredients 13

4 garlic cloves, minced
1/4 cup peanuts or 1/4 cup cashews, ground
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/4 teaspoon turmeric
1/8 teaspoon indian chili powder
1/4 teaspoon salt
1 lemon, juice of
0.5 (14 ounce) can crushed tomatoes
1 large eggplant
3 large potatoes (halved) or 9 new potatoes (whole)
fresh cilantro (to garnish)

Steps:

  • Preheat oven to 400 degrees F.
  • Mix together first 9 ingredients (from garlic to lemon juice).
  • Take out 2 tablespoons of this mixture, add to tomatoes, and set aside.
  • Trim the top off the eggplant, slice lengthwise, and make fairly deep cross-hatch slices into each half.
  • Spread spice mixture onto eggplant and rub over potatoes to coat.
  • Placed eggplant and potatoes in greased baking pan, cover, and bake for 45 minutes.
  • Add tomato spice mixture to the dish and mix gently. Bake for another 15 minutes, or until potatoes and eggplant are soft.
  • Top with cilantro and serve.

BAINGAN BHARTA (EGGPLANT CURRY)



Baingan Bharta (Eggplant Curry) image

This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.

Provided by Yakuta Rasheed

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 11

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
½ cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
¼ bunch cilantro, finely chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  • Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  • Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 15.2 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 6.2 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 739.4 mg, Sugar 7.5 g

EGGPLANT CURRY



Eggplant Curry image

An Indian dish that is so full of flavor. Serve over rice or with Roti. If not using baby eggplant just cut into large pieces and coat but being careful when cooking so they don't dissolve into the sauce. Tofu can be used in addition or substitution. Serve with recipe #55617 Take a look at this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226782 for step x step of making this.

Provided by Rita1652

Categories     Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 small yellow onion, coarsely chopped
2 inches fresh ginger, coarsely chopped
6 garlic cloves, peeled and chopped
1 tablespoon garam masala
1 tablespoon brown sugar
1 tablespoon canola oil
6 eggplants (baby or Indian)
15 ounces diced tomatoes (canned or 2 large tomatoes)
1 medium yellow onion, diced
chopped cilantro leaf (to garnish)
2 tablespoons canola oil
1/2 tablespoon ground coriander
1 teaspoon paprika (Hot smoked or sweet your choice)
1/2 teaspoon turmeric
1 teaspoon ground cayenne pepper
1 tablespoon brown sugar

Steps:

  • In a blender, combine the ingredients for the masala paste blend it to a smooth paste; set this masala paste aside.
  • Cut into the baby eggplants up to about 1/4 inch from the stem, without breaking up the stem, into roughly lengthwise quarters gently separate at the slits, while holding the stem tight, and slather on the masala paste into the slits of the eggplant, in a thin layer, taking care not to break apart the eggplant; set aside. Or use the long thin eggplant cut into 1 inch slices and make a cut halfway through to slather the masala into and on the slices.
  • Heat 2 Tbsp of oil in a pan, add the diced onions and a pinch of salt and any remaining marsala paste left over after coating the eggplants; saute till onion turns translucent about 4-5 minutes.
  • Add the diced tomatoes and the rest of the spices, stir till well-incorporated.
  • Season with salt to taste.
  • Gently place the 'stuffed and coated' eggplants into the sauce so they are mostly submerged, cover and let it simmer over medium low heat till eggplant changes color and is cooked through but not mushy about 20 minutes.
  • Add a little water if there is not enough moisture for cooking, try not to stir at this point as the eggplants might fall apart.
  • When tender stir gently, garnish with cilantro and serve warm with roti or naan or over basmati rice.

Nutrition Facts : Calories 333.8, Fat 12.4, SaturatedFat 1.1, Sodium 24.4, Carbohydrate 56.9, Fiber 26.2, Sugar 27.7, Protein 8.9

BRINJAL (EGGPLANT) CURRY



Brinjal (Eggplant) Curry image

This aubergine bhaji recipe has won rave reviews from my South Indian in-laws, who have very discerning palates when it comes to authentic currys. This dish can either be used as a side dish, or as a vegetarian main dish. It's easy, delicious and a great way to introduce different veggies to your kids.

Provided by KVasanth

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

300 g eggplants (aka aubergine)
1 tablespoon salt
3 tablespoons rice bran oil (or other healthy-option oil)
1 teaspoon whole mustard seeds
1 cup sliced onion (slice each half-onion thinly, making half-moon shapes)
1 teaspoon ginger paste
4 garlic cloves, chopped finely
1/4-1/2 teaspoon cayenne pepper (depending on taste)
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/4 teaspoon garam masala
1/2 cup water
2 teaspoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon salt

Steps:

  • Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
  • Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes.
  • Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
  • Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry.
  • In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
  • Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
  • Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve.

EGGPLANT AND POTATO (INDIAN)



Eggplant and Potato (Indian) image

From Madhur Jaffrey's World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn't like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for "boiling potatoes". I always use baking potatoes. Are they called "russet potatoes"? I also always double the recipe's spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant.

Provided by mliss29

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons oil
1/2 teaspoon black mustard seeds
1 cup potato (boiling-type, peeled and diced)
1 cup eggplant, diced
1 1/2 teaspoons coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/2 teaspoon salt

Steps:

  • Heat oil over medium-high heat in a big skillet.
  • When hot, put in the mustard seeds.
  • When they start to pop, put in the vegetables. Stir once.
  • Add seasonings. Stir and fry for a minute.
  • Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes.
  • Stir every now and then. If vegetables stick, add a little water.
  • Dish is done when the potatoes are tender.

More about "urmilas baked potato and eggplant curry recipes"

ALOO BAINGAN SABJI – EASY CURRY WITH POTATO AND EGGPLANT
Jun 15, 2022 Wash, peel and cut potatoes and onions into bite sized chunks; toss with seasonings and microwave on Hi, 3-4 min. Meanwhile, prep …
From theculinaryheart.com
5/5 (5)
Total Time 35 mins
Category Side Dish
Calories 116 per serving


EGGPLANT POTATO CURRY RECIPE - SWASTHI'S RECIPES
Aug 25, 2023 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 …
From indianhealthyrecipes.com


TURMERIC EGGPLANT CURRY RECIPE - FORKS OVER KNIVES
May 30, 2017 Add the chopped eggplant, mushrooms, tomatoes, turmeric, ginger, and red pepper flakes to the pot and sauté for about 5 minutes, or until the mushrooms get nice and soft. Next, add the lentils, coconut milk, and …
From forksoverknives.com


URMILAS BAKED POTATO AND EGGPLANT CURRY RECIPES
3 medium eggplants: ¼ cup olive oil: sea salt, to taste: ½ teaspoon freshly ground pepper, plus more to taste: ¼ cup coconut oil: ½ medium white onion, chopped
From tfrecipes.com


ALOO BAINGAN (EGGPLANT POTATO CURRY) - SIMPLE …
Jul 4, 2022 Stir well and cook for 6 minutes or until the eggplant is soft. If the aloo baingan curry looks too dry, feel free to add more water and continue to cook on low heat for 2-3 minutes. (cover with lid) Finally, add a pinch of garam …
From mrishtanna.com


RECIPE FOR ALOO BAINGAN | HOW TO MAKE ALOO BAINGAN
Sep 28, 2008 Heat the 1 tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until …
From manjulaskitchen.com


POTATO EGGPLANT CURRY - ALOO BAINGAN — EVERYDAY …
Sep 13, 2023 2 medium (400-450g) brushed potatoes, peeled, and cut into 3 cm x 3 cm cubes. Place eggplant onto a tray. Drizzle with two tablespoons of oil and season with salt. Roast in the oven for 10 - 15 minutes until golden. …
From everydaygourmet.tv


CURRY BAKED VEGGIES WITH RAITA SAUCE | PLANTBAES
Oct 12, 2024 Toss the potatoes with olive oil, curry powder, lemon juice, and salt. Arrange them on a baking sheet and bake for 15 minutes. Add cauliflower, chickpeas, red onion, and …
From plantbaes.com


SOUTH INDIAN EGGPLANT CURRY RECIPE (BAKED CASSEROLE)
Mar 11, 2022 Then bake at 400 degrees Fahrenheit (205 degrees Celsius ) for 25-30 minutes. Meanwhile, make the tempering with mustard seeds and fenugreek seeds: Heat the oil in a small skillet over medium high heat. Once …
From veganricha.com


ALOO BAINGAN SABZI - NO ONION NO GARLIC - MY TASTY …
May 31, 2020 Cover and cook for 6-7 minutes. (Photo 1,2) Add potatoes and mix it well with baingan cooked in tomato curd and spice masala. (Photo 3) Pour water for the gravy, mix and cover it. Cover and cook for 2 whistles. Allow it to …
From mytastycurry.com


EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY - RECIPETIN …
Aug 10, 2020 Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons. Place in large bowl, toss with oil, salt and pepper. Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be …
From recipetineats.com


ALOO BAINGAN – EGGPLANT AND POTATO CURRY - CERES FAIR …
May 28, 2024 Recipe by Tea for Turmeric. Aloo Baingan – Eggplant and potato curry. Place a large, nonstick frypan over medium-high heat. When warm, add 3 tbsp oil and the eggplant in a single layer. Pan-fry for 4 minutes, until …
From ceresfairfood.org.au


23 NOURISHING VEGAN LEEK RECIPES: SOUPS, CASSEROLES, PASTAS, AND …
17 hours ago Mushrooms are plentiful in this rustic risotto, which gets baked to creamy perfection after an initial period on the stovetop. Pumpkin puree, flaxseed meal, whole wheat …
From forksoverknives.com


ALOO BAINGAN RECIPE - POTATO EGGPLANT CURRY - VEGAN …
Jan 21, 2016 Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in. Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to …
From veganricha.com


17 FREEZER MEALS AND QUICK FIXES FOR THE NIGHTS WHEN COOKING …
1 day ago The crispy eggplant layers, vegan cheese, and fresh tomato make it a quick, no-fuss option that fits the nights when the couch won. With straightforward ingredients and minimal …
From immigrantstable.com


30-MINUTE INDIAN EGGPLANT CURRY (BRINJAL CURRY)
Jan 2, 2021 Step 1: First, prepare the vegetables – cut the eggplant and potatoes into medium chunks. Step 2: To enhance the flavour of your curry, temper the garlic and whole spices in hot oil on medium heat. Step 3: Next, …
From shahzadidevje.com


Related Search