Best 2 Eggplant And Potato Indian Recipes

Eggplant and potato is a classic Indian dish that is enjoyed by people of all ages. It is a versatile dish that can be served as a main course or a side dish. The combination of eggplant and potato creates a flavorful and satisfying dish that is sure to please everyone. There are many different ways to cook eggplant and potato, but the most popular method is to fry them. This gives the eggplant and potato a crispy outer layer and a soft and fluffy interior. Other popular methods of cooking eggplant and potato include baking, roasting, and stewing. No matter how you choose to cook it, eggplant and potato is a delicious and easy-to-make dish that is sure to become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

INDIAN EGGPLANT AND POTATO CURRY WITH CUCUMBER YOGURT SAUCE

Indian Eggplant and Potato Curry with Cucumber Yogurt Sauce image

This recipe is a dead ringer for one of my favorite Indian dishes at a local restaurant! A big bonus is that it's virtually fat-free, so indulge away!

Provided by Jacqueline

Time 1h50m

Yield 8

Number Of Ingredients 20

Ingredients

2 medium (blank)s cucumbers
½ teaspoon salt
2 cups nonfat plain yogurt
1 bunch scallions, thinly sliced
1 clove garlic, minced
½ teaspoon cracked black pepper
1 pinch cayenne pepper
2 medium (2-1/4" to 3" dia, raw)s baking potatoes, scrubbed
3 large eggplants, trimmed
2 tablespoons olive oil
2 medium onions, chopped
½ teaspoon salt
3 tablespoons garam masala
1 ½ tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
2 (14.5 ounce) cans diced tomatoes with juice
½ cup vegetable broth
2 medium (blank)s jalapeno pepper, seeded and minced
2 cups frozen peas
1 cup nonfat plain yogurt

Steps:

To make yogurt sauce, peel and seed 2 cucumbers. Finely shred using a food processor, or finely dice by hand. Toss with salt and place in a colander. Allow to drain for at least 1 hour, stirring occasionally.
Combine drained cucumbers, yogurt, scallions, garlic, black pepper, and cayenne in a bowl. Refrigerate until needed.
While you prepare the cucumbers and sauce, preheat the oven to 450 degrees F (230 degrees C). Place potatoes on a baking sheet.
Roast potatoes in the preheated oven for 15 minutes.
Meanwhile, cut eggplants in half lengthwise and place cut-sides down on a medium baking sheet. Add eggplant tray to the oven.
Continue to roast eggplants and potatoes until tender and eggplants begin to brown, about 30 minutes more.
Remove from heat and allow eggplant and potatoes to cool, 10 to 15 minutes. Peel eggplant (skin should pull off rather easily). Potatoes do not need to be peeled, but may be if you prefer. Chop eggplant and potatoes into large bite-sized cubes.
Heat oil in a large pot over medium heat. Add onions and salt and cook until onion is tender, about 5 minutes. Add garam masala, ginger, and garlic and cook until spices are fragrant, about 1 minute. Add diced tomatoes with their liquid, vegetable broth, cubed potatoes, cubed eggplant, and jalapeno peppers. Cover and simmer for 20 minutes. Add peas and allow to simmer until peas are hot but still bright green, 5 to 10 minutes. Stir in yogurt.
Serve with cucumber yogurt sauce.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 48.5 g, Cholesterol 1.8 mg, Fat 4.9 g, Fiber 14.7 g, Protein 13.2 g, SaturatedFat 0.9 g, Sodium 613.3 mg, Sugar 21 g

Tips:

To ensure even cooking, cut the potatoes and eggplants into uniform sizes.
Soak the potatoes in water for at least 30 minutes before frying to remove excess starch and help them crisp up.
Use a large skillet or wok to prevent overcrowding and ensure even cooking.
Adjust the amount of chili powder and garam masala to your preferred spice level.
Serve the dish hot with rice, roti, or paratha for a complete meal.

Conclusion:

This flavorful and colorful dish is a delightful addition to any Indian cuisine repertoire. The combination of tender potatoes, soft eggplants, and aromatic spices creates a symphony of flavors that will tantalize your taste buds. Whether you're a vegetarian looking for a hearty and satisfying meal or a meat-eater seeking a flavorful side dish, this eggplant and potato curry is sure to impress. Experiment with different spice combinations and vegetables to create your unique variation of this classic Indian dish.