Eggplant, potatoes and green peas curry recipe – Aloo Baingan Matar ki sabji
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What you need
  • 2-3 eggplants (baingan) roasted and chopped;
  • 2 potatoes, cut into small cubes;
  • 1 cup frozen peas;
  • 2 onions, chopped;
  • 2 tomatoes, chopped;
  • 1 tsp crushed (paste) garlic;
  • 1 tbsp grated (paste) fresh ginger;
  • 1 tsp cumin seeds;
  • ½ tsp turmeric powder;
  • 1 tsp coriander powder;
  • ½ tsp cumin powder;
  • 1 tsp garam masala;
  • ½ tsp red chilli powder;
  • ½ tsp salt or as per taste;
  • few coriander leaves, chopped;
  • ½ cup water;
  • oil.
Method
  1. Start by washing the eggplants, cut off and discard the stem. Into a pan heat a drop of oil and roast the eggplant until soft. Once done, peel the skin and cut it into small pieces.
  2. Heat some oil into a deep pan and add cumin seeds. Once they start sizzle, add onions and fry until golden brown. Add ginger and garlic and stir fry for one minute.
  3. Now add chopped tomatoes together with salt and all powder spices except for garam masala. Mix and let it cook until the tomatoes goes mushy and oil starts to separate.
  4. Add potatoes, frozen peas and ½ cup of water. Let it cook for 15 minutes on medium flame. Bring the eggplant into the pan, add garam masala, mix and cook for another 10 minutes.
  5. Garnish with fresh coriander leaves.
Recipe by My Indian Taste at http://myindiantaste.com/eggplant-potatoes-green-peas-curry-recipe-aloo-baingan-matar-ki-sabji/