Eggplant -seedless and potato Korma

ChefLuciano@lucianoretired
ChefLuciano@lucianoretired @Chefluciano
Fort Collins, Colorado.

I am using a seedless organic eggplant in this recipe. It is simply delicious.

Eggplant -seedless and potato Korma

I am using a seedless organic eggplant in this recipe. It is simply delicious.

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Ingredients

45 mts.
4 servings
  1. 1Medium size eggplant sliced and cut into 4 pieces each slice
  2. 2Medium size onions sliced thin
  3. 2Medium tomatoes - quatered
  4. 1Large Russet Potato
  5. 1Red Chilli Pepper
  6. 1 tspCumin seeds
  7. 1 tsp kosher salt
  8. 1/2 tsp chilli pepper powder
  9. 1 tsp Crushed coriander dry
  10. 1/2ts turmeric powder
  11. 1/2 cupyogurt + 2 Tbs water
  12. 1 TbsOlive oil
  13. 1 TbsGinger and Garlic Paste

Cooking Instructions

45 mts.
  1. 1

    Heat a Pan. Add olive oil. Add cumin seeds, Ginger and Garlic Paste. Cook 1 minute and add one sliced onions. Cook for 5 minutes. Add
    dry coriander, chilli powder, turmeric and cook 2 minutes. add 2 Tbs water. Stir it good and add sliced Eggplant and cook for 15 mts on medium heat. Don't let it burn, add little water if needed.

  2. 2

    In a blender add 2 chopped tomatoes, salt, red chilli pepper, one onion and make puree. Add yogurt mixed with 2 Tbs water to the puree and blend 30 seconds. Add this puree to the Eggplant in Pan.
    Stir it real good and reduce heat to low and keep cooking for 10 mts.

  3. 3

    Peel and cut potato into small cubes and boil in salted water for 8 minutes. Drain and smash potato a little and add to the Pan. Mix it well and cook for 10 more minutes or until eggplants are fork tender.

  4. 4

    Garnish with chopped cilantro. Your dish is ready to eat.

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ChefLuciano@lucianoretired
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Fort Collins, Colorado.
Born and raised in India. Love to cook healthy and tasty food. Operated Chef Luciano's restaurant in Chicago for 38 years. I am retired now and moved from Chicago to Fort Collins, Colorado. You are what you eat!
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