Indian Eggplant Curry With Potatoes | Easy and Healthy Desi Recipes

If you haven’t yet figured out your go-to Desi recipes, this Indian eggplant curry is the solution. It’s one of the simplest ways to pull off a flavour-packed healthy eggplant curry recipe — with all the cooking action in one pot. Also known as brinjal curry, cubes of eggplant and potatoes are simmered in a thick mildly-spiced tomato sauce to create a family friendly dinner. Vegan, gluten free, and it isn’t drenched in oil either.

What Is Eggplant Curry?

Eggplant curry (brinjal curry) originated in the Indian subcontinent. And just like other international cuisines, desi food (South Asian cuisine) is remarkably distinct to the region and country. Thus, different variants of eggplant curry exist depending on the blend of spices, herbs, and cooking methods native to the region.

The word “curry” comes from the Tamil word kari, meaning sauce. In Northern Indian cuisine (areas include Gujarat, Maharashtra, Punjab and Rajasthan), curries are typically water-based and sometimes use dairy and coconut milk. Indian recipes like tandoori chicken, roti and naan, butter chicken, samosa, and palak paneer are just some of North Indian cuisine’s steller specialties. 

Like my eggplant curry, you’ll typically find curries in Northern India to be thick and rich. Although I haven’t been excessive with the spices and chillies (because the kiddos prefer gentler curries), North Indian curries are customarily hot and spicy. 

In contrast, South Indian cuisine (for example, areas of Andhra, Pradesh, Karnakata, Kerela) comprises vegetarian-style recipes and some non-vegetarian alternatives. Dosa, appam, idli, sambar and legume-based stews are unique to these regions. Dairy products are also used in various forms; for example, spiced buttermilk is savoured alongside rice dishes. And of course, spices are foundational; curry leaves, mustard seeds, cinnamon and tamarind, are just a few of the many flavour boosters used in South Indian cuisine. 

A Delicious Eggplant Curry

For me, a particularly delicious curry has to have potatoes — their soft creaminess tick all my boxes to create the most delicious and wholesome eggplant potato curry. You could absolutely adapt the recipe to your liking and use less or more potatoes.

What Are The Major Ingredients Of Brinjal Curry?

• Eggplant – any type works well in this recipe. I used Asian eggplants (long and thin), cut into medium pieces with every piece having some skin. The skin holds the pieces together during cooking and prevents them from falling apart.
  • Indian mustard seeds – these are readily available in the international section of the grocery store as well as Asian stores. When tempered in hot oil, mustard seeds pop, crackle and release a sharp scent. You only need a small amount to bring zing to your curries; my medium pack of mustard seeds goes a long way. And you’ll notice I use them quite a fair bit in my desi recipes – Chickpea Kale Curry, Baingan Bharta, Handvo are a few of our fave easy indian dinner recipes. 
• Coriander seeds – these deliver a sweet, aromatic taste that’s to die for. Instead of using coriander powder, I like to crush the whole seeds into powder because they bring oodles more flavour. It does make a difference. Like mustard seeds, these are also readily available.
• Curry powder – A good quality curry powder will make or break a curry. Madras curry powder works well, although you could use fresh or dried curry leaves and temper them with the mustard seeds. This, too, will bring that “curry” flavour profile to your eggplant curry. If I had fresh curry leaves on hand, I honestly would have used those. There’s nothing like it.
• Popular add-ins – nothing extraordinary here, but the basics: cinnamon, bay leaves, chillies, garlic. garam masala and lemon. All of which helps to keep the amount of salt (sodium) in check.
• Tomato – Thick pulp or passata works like a charm to create a thick curry. You could add a generous blob of tomato paste + water if you don’t have passata.

How To Make Eggplant Curry – Step By Step

1. Start by washing and preparing the eggplants and potatoes; cut into small/medium pieces (Images 1-2)
2. Temper the whole spices in hot oil (Image 2) to intensify the flavour of your curry. This is my favourite part.
3. Add the tomato passata along with the powdered spices, salt and green chillies – which are optional (Images 4-6). I keep the heat on low/medium at this point to prevent spluttering.
4. Add the eggplant, potatoes and water. Stir well to coat all the pieces (Image 7). Take your time here.
5. Cover and cook on medium/low heat for 20-25 minutes or until cooked through (Image 8). Don’t forget to check-in a few times to make sure the curry isn’t sticking to the bottom of your pot.
6. Finish by garnishing with lemon juice, garam masala and fresh coriander (Image 9). I like to think of this part as icing on a cake
7. Serve hot (Image 10) with roti, naan, paratha. I particularly relish this with quinoa and/or a raw salad. OMG.

Desi~licious Top Tips

• The eggplant and potatoes should be cut similar in size to ensure they cook evenly.
• Use golden heart, yellow flesh or baby potatoes because the type of potato does make a difference.
• The fresher the coriander the better to intensify the flavour of your eggplant curry.
• Try and opt for coriander seeds and crush them into powder. This is a game-changer when it comes to flavour.
• Add more or fewer potatoes to suit your individual needs.
• Adjust the heat of this curry by increasing or decreasing the number of green chillies.

Desi Curry Recipe Nutrition Highlights

• Uses less oil without compromising on flavour
• Wholesome plant-powered ingredients
• Less salt, yet an abundance of flavour

One serving* of my creamy eggplant curry is:

• An excellent source of fibre, vitamin C and iron
• Contains a little fat
• A good source of vitamin A
• A good source of calcium

*Percent Daily Values are based on a 2000 calorie diet.

Is Brinjal Good For Health?

Eggplant is a low-calorie, low-glycemic index food. A cup of raw eggplant contains approximately 20 calories and almost 5 g carbohydrates – almost half of which come from fibre. With barely any fat, eggplant is a source of many vitamins and minerals: manganese (important for healthy bones), potassium, vitamin K, vitamin C, vitamin B, magnesium, to name a few. Interestingly, eggplants’ skin comprises high amounts of antioxidants called anthocyanins (powerful antioxidants), which have shown to fight off diseases, such as cardiovascular conditions and some types of cancers. Not to mention, antioxidants play an essential role in the maintenance of good health.

More Easy Indian Curry Recipes You May Like:

1. Egg Curry With Turnips
2. Chicken Dhansak
3. Vegan Tikka Masala
4. Butter Chicken

What’s your favourite way to enjoy eggplant? Share in the comment section below!

If you try this easy vegan curry recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos. 

Desi~liciously Yours,

Shahzadi

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Indian Eggplant Curry With Potatoes | Easy and Healthy Desi Recipes

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If you haven't yet figured out your go-to Desi recipes, this Indian eggplant curry is the solution. It's one of the simplest ways to pull off a flavour-packed healthy eggplant curry recipe — with all the cooking action in one pot. Also known as brinjal curry, cubes of eggplant and potatoes are simmered in a thick mildly-spiced tomato sauce to create a family friendly dinner. Vegan, gluten free, and it isn't drenched in oil either.

Course Main, Main Course

Cuisine Desi, ethnic

Keyword brinjal curry, desi curry, eggplant curry

Prep Time 10 minutes

Cook Time 25 minutes

Servings 8 people

Calories 244kcal

Author Shahzadi Devje

Cost $10

Ingredients

• 5 eggplant Asian long and thin type, washed, cut into small/medium pieces
• 4 potatoes medium, golden heart or yellow flesh, washed, cut into small/medium pieces
• 1½ tbsp extra virgin olive oil
• ½ tbsp mustard seeds
• 2 inch cinnamon stick
• ½ tbsp garlic crushed
• 2 bay leaves
• 1½ cups tomato passata thick coulis style
• 2 tsp curry powder
• 2 tsp coriander seeds crushed into powder
• ½ tsp turmeric powder
• 1½ tsp salt sea salt
• 2 green chillies optional, washed
• 1 cup water
• ¼ tsp garam masala
• ½ cup coriander fresh, washed, finely chopped for garnish
• 1 tbsp lemon juice fresh

Instructions

• Wash and prepare the eggplants and potatoes; cut into small/medium pieces and set aside.
• Heat the oil and fry the garlic, mustard seeds, cinnamon and bay leaves.
• Once the mustard seeds start to crack, add the tomato passata along with the curry powder, turmeric, coriander powder, salt and green chillies. Stir to mix well.
• Add the eggplant, potatoes and water. Stir well to coat all the pieces.
• Cover and cook on medium/low heat for 20-25 minutes or until cooked through. Don't forget to check-in a few times to make sure the curry isn't sticking to the bottom of your pot.
• Garnish with lemon juice, garam masala and fresh coriander. Serve hot with roti, naan, paratha.

Notes

• The eggplant and potatoes should be cut similar in size to ensure they cook evenly.
• Use golden heart, yellow flesh or baby potatoes because the type of potato does make a difference.
• The fresher the coriander the better to intensify the flavour of your eggplant curry.
• Try and opt for coriander seeds and crush them into powder. This is a game-changer when it comes to flavour.
• Add more or fewer potatoes to suit your individual needs.
• Adjust the heat of this curry by increasing or decreasing the number of green chillies.

Nutrition

Calories: 244kcal | Carbohydrates: 47g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 557mg | Potassium: 2003mg | Fiber: 14g | Sugar: 15g | Vitamin A: 931IU | Vitamin C: 113mg | Calcium: 239mg | Iron: 8mg

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