Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, aubergine and potato curry. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
A simple vegetarian curry of fragrant aubergine and potato served with spiced rice. This can be a vegan curry if you replace the butter with oil. Stir and cook until aubergine squares start to brown. Add turmeric, stir, then crush cumin and coriander seeds in mortar or grinder and add, stir in, along with chili pepper, if used.
Aubergine and potato curry is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Aubergine and potato curry is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have aubergine and potato curry using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Aubergine and potato curry:
- Make ready Mixed spices like star anise and garam masala
- Make ready Potatoes
- Take Beef or chicken
- Make ready Coconut milk
- Make ready Peppers
- Make ready Chillies
- Prepare Aubergine
Add a cup of water to this mixture and cover. Head Chef Hemali Shukla's passion is to share Indian culture and tradition through her vegetarian and vegan food. Ringan Bateta is full of vitamins, minerals and dietary fibre. Once soft and cooked through sprinkle the curry with garam masala and fresh coriander before serving.
Steps to make Aubergine and potato curry:
- Find the spices combo that you like. Warm them in a dry pan to release oils.
- Aubergine in the oven. When done scrape out the innards and semi pulse in a liquidiser. Other veg like peppers can also be added. Boil the potatoes. Gently cook the beef.
- Add water if needed. Combine, Add chillies, Add coconut milk. Leave to cook on a low heat to bind the flavours.
Ringan Bateta is full of vitamins, minerals and dietary fibre. Once soft and cooked through sprinkle the curry with garam masala and fresh coriander before serving. I love to eat aloo bangun as side dish, but it has to always be with roti so you can scoop up all the lovely soft potatoes and aubergine curry sauce. I am sharing a really simple recipe for a Aubergine and potato curry also known as 'Ringan batata nu shaak'. Using mustard seeds is typical from this region of India and so is the addition of a little sweetness to the curry with the inclusion of jaggery ; unrefined Indian sugar which gives it the sweetness but also has a lovely treacle flavour.
So that is going to wrap this up for this special food aubergine and potato curry recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
