Description
A flavorful and aromatic eggplant curry, perfect for a weeknight meal.
Ingredients
Scale
- 1 large eggplant, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onion and sauté until golden brown.
- Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- Add chopped tomatoes and cook until softened.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
- Add cubed eggplant and stir to coat with spices.
- Add a little water, cover, and cook until eggplant is tender, about 15-20 minutes.
- Stir in garam masala.
- Garnish with fresh cilantro before serving.
Notes
- You can add other vegetables like potatoes or peas.
- Adjust spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: eggplant curry, indian curry, vegetarian curry, spicy eggplant, aubergine curry