Indian Eggplant and Potato Curry
Prep Time
Cooking Mode
6 tbsp Compliments vegetable oil, divided
1 small to medium Indian eggplant cut into 1-inch (2.5 cm) cubes
1 large Yukon gold potato, peeled and cut into 3/4-inch (2 cm) cubes
1 onion, finely chopped
5 cloves garlic, minced
1-2 green chillies, finely chopped
2 tsp Compliments cumin seeds
2 tsp Compliments curry Powder
1 ½ tsp salt
½ tsp Compliments turmeric powder
3 vine-ripe tomatoes, finely chopped
1 cup roughly chopped methi leaves
¼ cup chopped cilantro (optional)
6 tbsp Compliments vegetable oil, divided
1 small to medium Indian eggplant cut into 1-inch (2.5 cm) cubes
1 large Yukon gold potato, peeled and cut into 3/4-inch (2 cm) cubes
1 onion, finely chopped
5 cloves garlic, minced
1-2 green chillies, finely chopped
2 tsp Compliments cumin seeds
2 tsp Compliments curry Powder
1 ½ tsp salt
½ tsp Compliments turmeric powder
3 vine-ripe tomatoes, finely chopped
1 cup roughly chopped methi leaves
¼ cup chopped cilantro (optional)
Directions
1Heat 2 tbsp (30 mL) of the oil in a frying pan over medium-high heat. Add the eggplant and cook until browned on all sides, about 5 minutes. Remove to a baking pan and add 1 tbsp of oil. Cook the potatoes until browned on all sides, about 5 minutes. Remove to a large plate.
2Meanwhile, heat the remaining 3 tbsp oil in a large pot over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds. Add onion and cook, stirring, until translucent, about 5 minutes, adding water as needed if the bottom of the pot is browning quickly.
3Add garlic and cook, stirring for 1 minute. Add tomatoes, green chillies, curry powder, salt, turmeric and 3/4 cup (175 mL) water, scraping the bottom of the pan. Bring to a boil. Stir in the reserved eggplant and potatoes.
4Stir in the methi. Cover and cook on medium-low to low until potatoes are tender, 15 to 20 minutes. Squeeze lemon overtop, adjust with salt if desired and sprinkle with cilantro leaves (if using).
Tips
1
Serve with naan, roti or basmati rice.
2
Methi or fenugreek leaves are aromatic and often paired with potatoes and curries in Indian-style cooking. They lend a subtly smoky flavour.
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Personal Note
Personal Note