Eggplant, potatoes and green peas curry recipe – Aloo Baingan Matar ki sabji

 

Ok maybe this is not the best looking dish but it was for sure one of the tastiest and flavorful eggplant curry I’ve ever eaten.

Eggplant, potatoes and green peas curry (Aloo Baingan Matar ki sabji) is a very easy vegetarian dish, a healthy side or main dish to have for lunch or dinner. Served over rice, it’s a complete meal, although some Indian bread on the side would complement it very well.

Eggplant goes well in combination with almost any vegetable, especially with green peas. This recipe came out of an experiment – as I like very much the potato and peas curry, I thought adding eggplant as well in my potato peas curry. I don’t regret it as the result I’m sharing today was pretty delicious.

Like most of the curries, the flavour gets better over time, so making it a day prior is a good idea.

If you are not a big fan of eggplant but you like the combination potatoes and peas, here is another recipe you may like – carrots, potatoes and peas curry (aloo gajar matar). Other delicious vegetarian curries that you may want to take a look at – pumpkin and sweet potato curry, eggplant and potato curry or pumpkin and peas curry.

Step by step Eggplant, potatoes and green peas curry recipe (Aloo Baingan Matar ki sabji)

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.

eggplant potatoes and peas curryeggplant and potatoes curry

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.

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.

eggplant and potatoes curry recipeeggplant and potato curry indian recipe

Add potatoes, frozen peas and 1/2 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.

potato and green peas curryeggplant and potato curry indian style

Once done, garnish with fresh coriander leaves.

Eggplant, potatoes and green peas curry recipe – Aloo Baingan Matar ki sabji
 
Prep time
Cook time
Total time
 
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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.

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