This South Indian Eggplant potato curry is fast, easy and tastes delicious. Serve it with rice, roti or any kind of breads.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • 450 grams (1 lb.) potatoes
  • 450 grams (1 lb.) eggplants
  • 1¼ cup onions (fine chopped)
  • 1½ cup tomatoes (fine chopped (deseed if needed or pureed))
  • 1 tablespoon garlic (chopped or ginger garlic paste)
  • 1 to 2 green chili (slit or chopped (optional))
  • 3 tablespoons oil
  • ⅓ teaspoon mustard seeds
  • ¾ teaspoon cumin seeds
  • 1 to 2 sprig curry leaves
  • 1 to 1¼ teaspoon Kashmiri red chili powder ((adjust to taste))
  • ¼ teaspoon turmeric
  • 1 to 1½ teaspoon garam masala ((adjust to taste, divided))
  • ¾ to 1¼ teaspoon salt ((adjust to taste, divided))
  • 1 to 1½ cup water ((use only as required))
  • ½ cup coconut milk ((optional))
  • 2 tablespoons Lemon juice (to serve)
  • 2 to 3 tablespoons coriander leaves (chopped (optional))

Method

  1. Peel and dice potatoes to 1 by ¾ inch pieces. Add them to a bowl of water to prevent discoloring.
  2. Dice eggplants to 2 inch pieces. Add them to a bowl of water and add ¼ teaspoon salt.

How to Make Eggplant Potato Curry

  1. Heat a pan with oil. Add mustard, cumin seeds and curry leaves. When they begin to splutter, add onions and saute on a medium heat until golden.
  2. Add garlic and green chili. Saute for another 1 to 2 mins. Stir in the tomatoes and cook covered until soft and mushy.
  3. Stir in the spices – red chili powder, turmeric, salt and half of the garam masala.
  4. Remove the Potatoes from water and add them to the pan. Stir fry for 2 to 3 mins.
  5. Remove the eggplants from water and add them to the pan. Increase the heat and stir fry for 3 mins until you smell the masala aromatic.
  6. While you stir fry, heat water in a small pot and pour that to the eggplant and potatoes. Start with 1 cup hot water.
  7. Mix well and cook covered until the potatoes are fully cooked. As you cook if the pan dries up you may add more hot water. Avoid stirring the curry a lot as the eggplants will disintegrate to a mush.
  8. If you want you may stir in the coconut milk. If you want a saucier dish, you may pour more hot water & cook a little longer.
  9. Taste test and add more salt and the rest of the garam masala if required.
  10. Garnish with coriander leaves and squeeze some lemon juice while serving. Serve Eggplant Potato Curry with chapati, rice or roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.