Achari Eggplant & Potato Curry

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Leena Kohli (@leenakohli)
5.0
From 2 ratings

Achari Eggplant and Potato Curry! This delicious dish combines eggplant, potatoes, and a flavorful blend of spices with a pickle-like twist. It's easy to make and has mouthwatering flavours. It will surely become a family favourite!

Achari Eggplant & Potato Curry  recipe
Prep Time
10min
Cook Time
20min
Total Time
30min

Ingredients

5 Servings
  • large-sized Eggplants
    large-sized Eggplants
    2
  • medium-sized Potatoes
    medium-sized Potatoes
    2
  • Mustard Oil (divided)
    Mustard Oil (divided)
    1/2cup
  • Red Chilli Powder
    Red Chilli Powder
    1tsp
  • Bay leaves
    Bay leaves
    2
  • Coriander Seeds
    Coriander Seeds
    1/2tbsp
  • Garlic (finely chopped)
    Garlic (finely chopped)
    1tbsp
  • Ginger (finely chopped)
    Ginger (finely chopped)
    1tbsp
  • Bullet Green Chilli (slit)
    Bullet Green Chilli (slit)
    1
  • medium-sized Onion (finely chopped)
    medium-sized Onion (finely chopped)
    1
  • Tomato Puree
    Tomato Puree
    1/2cup
  • Salt as per taste
    Salt as per taste
  • Turmeric powder
    Turmeric powder
    1/2tbsp
  • Achari Masala Powder
    Achari Masala Powder
    1/2tbsp
  • Dry Fenugreek Leaves (Kasuri Methi)
    Dry Fenugreek Leaves (Kasuri Methi)
    1tbsp

How to make Achari Eggplant & Potato Curry

  1. Step 1

    Peel the eggplants and cut them into cubes. Coat the eggplants with red chilli powder and ½ tsp salt and set them aside.

    Step 1.1: Peel the eggplants and cut them into cubes
    Step 1.2: Peel the eggplants and cut them into cubes
  2. Step 2

    Cut potatoes into cubes and keep them aside.

    Step 1.1: Cut potatoes into cubes and keep them aside
  3. Step 3

    Heat 3 tbsp oil in a heavy-bottomed wok/deep frying pan over medium-high heat.

  4. Step 4

    Add the cubed eggplants to the wok and sauté them until they turn slightly golden. Transfer the sautéed eggplants to a plate and set them aside.

    Step 1.1: Add the cubed eggplants to the wok and sauté them until they turn slightly golden
    Step 1.2: Add the cubed eggplants to the wok and sauté them until they turn slightly golden
  5. Step 5

    In the same wok, add 1 tbsp of oil and saute the cubed potatoes until they become golden on the edges. Stir occasionally to ensure even cooking.

    Step 1.1: In the same wok, add 1 tbsp of oil and saute the cubed potatoes until they become golden on the edges
    Step 1.2: In the same wok, add 1 tbsp of oil and saute the cubed potatoes until they become golden on the edges
    Step 1.3: In the same wok, add 1 tbsp of oil and saute the cubed potatoes until they become golden on the edges
  6. Step 6

    Heat ¼ cup oil in the same wok over medium-high heat.

  7. Step 7

    Add bay leaves and coriander seeds and let them splutter.

    Step 1.1: Add bay leaves and coriander seeds and let them splutter
  8. Step 8

    Add the chopped ginger, garlic and green chillies to the wok. Cook them until they become fragrant and slightly golden.

    Step 1.1: Add the chopped ginger, garlic and green chillies to the wok
  9. Step 9

    Add the finely chopped onions to the wok and cook for a few minutes until they turn translucent.

  10. Step 10

    Pour in the tomato puree and mix well for a minute.

    Step 1.1: Pour in the tomato puree and mix well for a minute
  11. Step 11

    Add salt, turmeric powder, achari masala powder to the wok. Mix well to combine all the spices.

    Step 1.1: Add salt, turmeric powder, achari masala powder to the wok
  12. Step 12

    Now, add the sauteed eggplants and potatoes to the wok. Mix well to coat the vegetable with the tomato mixture.

    Step 1.1: Now, add the sauteed eggplants and potatoes to the wok
  13. Step 13

    Lower the heat, cover the wok with a lid and simmer for 8-10 minutes until the vegetables are cooked through.

  14. Step 14

    Finally, add dry fenugreek leaves and check the seasonings and adjust to taste.

    Step 1.1: Finally, add dry fenugreek leaves and check the seasonings and adjust to taste
  15. Step 15

    Turn off the heat and let the dish rest for a few minutes.

  16. Step 16

    Serve hot with roti or rice.

Nutrition (per serving)

Calories

216.4kcal (10.82%)

Protein

1.6g (3.2%)

Carbs

9.0g (3.27%)

Sugars

1.6g (3.2%)

Healthy Fat

17.0g

Unhealthy Fat

2.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. I prefer to use mustard oil for this recipe as it gives a nice colour and texture to the curry. Any other type of cooking oil (vegetable/canola) can also be used.

  2. If you are using mustard oil, it should be first smoked hot and then cooled before adding any ingredients to it.

  3. Instead of using freshly chopped ginger and garlic, you can opt for store-bought ginger garlic paste.

  4. Freshly ground tomatoes can be used instead of tomato puree.

  5. Servings depend on the portion served.

FAQS

  1. How do I cook Achari Eggplant and Potato Curry to achieve the best flavor?

    To achieve the best flavor in your Achari Eggplant and Potato Curry, make sure to sauté the eggplants until they are slightly golden before adding them to the sauce. This enhances their taste and texture. Additionally, allow the dish to simmer covered for 8-10 minutes to let the spices meld together beautifully.

  2. Is Achari Eggplant and Potato Curry suitable for a vegan diet?

    Yes, Achari Eggplant and Potato Curry is suitable for a vegan diet as it contains no animal products. The dish is made with vegetables, spices, and mustard oil, making it a delicious and healthy option for those following a vegan lifestyle.

  3. What can I substitute for mustard oil in Achari Eggplant and Potato Curry?

    If you don't have mustard oil, you can substitute it with vegetable oil, canola oil, or olive oil. However, keep in mind that mustard oil adds a unique flavor to the dish, so using a neutral oil may slightly alter the taste.

  4. How should I store leftover Achari Eggplant and Potato Curry?

    To store leftover Achari Eggplant and Potato Curry, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it for up to 2 months. Just make sure to reheat it thoroughly before serving.

  5. What dishes pair well with Achari Eggplant and Potato Curry?

    Achari Eggplant and Potato Curry pairs wonderfully with roti, naan, or steamed rice. You can also serve it alongside a cooling cucumber raita or a fresh salad to balance the spices and enhance your meal.

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Leena Kohli

(@leenakohli)

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