Creado con IA
Eggplant and Potato Curry
40 min 576 kcal por ración Media
Ingredientes
4 Raciones
- eggplant400 g
- potatoes300 g
- vegetable oil2 tablespoons
- mustard seeds1 teaspoon
- onion1 medium
- garlic2 cloves
- ginger paste1 teaspoon
- garam masala1 teaspoon
- turmeric powder1 teaspoon
- saltto taste
- fresh coriander leavesfor garnish
Preparación
- 1
Wash and cut the eggplant into cubes and set aside.
- 2
Peel and cube the potatoes, then set aside.
- 3
Heat the vegetable oil in a large pan over medium heat.
- 4
Add the mustard seeds and let them splutter.
- 5
Add the chopped onion and sauté until golden brown.
- 6
Add the minced garlic and ginger paste, and sauté for another minute.
- 7
Stir in the turmeric powder and garam masala, and cook for 30 seconds.
- 8
Add the cubed potatoes and eggplant to the pan, stirring well to coat with the spices.
- 9
Add salt to taste and mix well.
- 10
