Curried Potatoes & Cauliflower With Eggplant Gravy Recipe

Name: Curried Potatoes & Cauliflower With Eggplant Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Eggplant, Thinly Sliced; 3 Tablespoons Cooking Oil; 1/2 teaspoons Mustard Seeds; 1/2 teaspoons Cumin Seeds; 1/2 cups Chopped Onions; 1/2 pounds Cauliflower Florets; 1/2 pounds Potatoes, Peeled And Cubed Into Bite Size Pieces; 1/2 teaspoons Turmeric; 1 Tablespoon Cumin And Coriander Powder Mixture; Salt And Pepper, to taste; 1 Tablespoon Ginger Paste; 1/2 Tablespoons Garlic Paste; Reserve Some Cauliflower Tender Stems And Leaves, Chopped And Rinsed.; 3 whole Green Chilies, Chopped (If Using Cayenne Or Chili Powder, Add According To Desired Level Of Spiciness); 1 Tablespoon Garam Masala

Servings: persons

1/2 pounds Eggplant, Thinly Sliced
3 Tablespoons Cooking Oil
1/2 teaspoons Mustard Seeds
1/2 teaspoons Cumin Seeds
1/2 cups Chopped Onions
1/2 pounds Cauliflower Florets
1/2 pounds Potatoes, Peeled And Cubed Into Bite Size Pieces
1/2 teaspoons Turmeric
1 Tablespoon Cumin And Coriander Powder Mixture
Salt And Pepper, to taste
1 Tablespoon Ginger Paste
1/2 Tablespoons Garlic Paste
Reserve Some Cauliflower Tender Stems And Leaves, Chopped And Rinsed.
3 whole Green Chilies, Chopped (If Using Cayenne Or Chili Powder, Add According To Desired Level Of Spiciness)
1 Tablespoon Garam Masala

1
For the roasted eggplant paste, line a sheet pan with foil, spread thinly sliced eggplants, spray some cooking oil, sprinkle salt and bake at 400u00b0F for about 30 minutes or till browned on both sides. Once done, allow the eggplant to cool completely before blending it into a smooth paste.
2
1. Heat cooking oil in a skillet on a medium high heat. Once the oil is hot, sprinkle in the mustard and cumin seeds. Wait till the seeds pop/sputter before adding in chopped onions.
3
2. Cook the onions till fragrant and slightly translucent. Throw in the cauliflower florets.
4
3. After a few minutes, add cubed potatoes, turmeric, cumin-coriander powder, salt, pepper, minced ginger, minced garlic and chopped cauliflower tender stems (you will add the reserved leaves later). Cover and continue stirring every now and then.
5
4. Once the potatoes are slightly tender, add green chillies and eggplant puree.
6
5. Sprinkle in garam masala at this point and immediately throw in the tender leaves of cauliflower. Cover and let this is cook through for a few minutes.
7
6. You would know it's done when the potatoes are cooked all the way through!

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pounds Eggplant, Thinly Sliced, 3 Tablespoons Cooking Oil, 1/2 teaspoons Mustard Seeds, 1/2 teaspoons Cumin Seeds, and more.

Yes, Curried Potatoes & Cauliflower With Eggplant Gravy falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Potatoes & Cauliflower With Eggplant Gravy

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