Indian Eggplant Masala Curry Recipe
Satisfy your cravings for rich and flavorful Indian cuisine with this easy eggplant masala recipe. Made with fresh herbs and fragrant spices, it's a perfect dish to impress your taste buds!
Servings: 4
Calories: 251kcal
Equipment
Ingredients
- 1 pound eggplant or 2 medium sized
- 3 tomatoes chopped
- 1 onion diced
- 2 teaspoon curry powder or use kitchen king masala
- 1 teaspoon Kashmir red chili powder
- ⅓ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- 2 garlic cloves chopped
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 6 tablespoon olive oil divided
- salt to taste
Instructions
- Place a large pan over medium-high heat and add three tablespoons of oil. Once the oil is hot, add chopped eggplants and saute for 5-7 minutes or until golden brown.1 pound eggplant
- Remove the eggplants from the pan and set aside. In the same pan, add more oil.
- Add cumin seeds and mustard seeds and let them sizzle.½ teaspoon cumin seeds, ½ teaspoon mustard seeds
- Add chopped garlic and onions and cook until they turn golden brown.2 garlic cloves, 1 onion
- Add the chopped tomatoes or tomato puree and the spice mix. Let it cook for 5 minutes or until the tomatoes are soft and mushy.3 tomatoes, 2 teaspoon curry powder, 1 teaspoon Kashmir red chili powder, ⅓ teaspoon turmeric powder, ¼ teaspoon garam masala powder, salt to taste
- Add the sauteed eggplants to the pan and mix well with the tomato mixture. Cook for an additional 5 minutes on low heat, allowing the flavors to blend together.
- Add some water and bring the mixture to a gentle boil. Reduce the heat and simmer for 2 minutes or until the sauce thickens.
- Garnish with freshly chopped coriander leaves before serving. Enjoy your Eggplant Masala with rice or naan bread.
Notes
- To avoid a bitter taste, salt the eggplant slices and let them sit for 10 minutes before cooking.
- Be mindful when adding additional water, as eggplants tend to release their own juices during cooking.
- If the dish turns out too spicy, add a teaspoon of lemon juice.
- You can bake or air fry ( 370F for 10 minutes) the eggplants instead of sautéing them for a healthier option.
- Add More Vegetables: Feel free to add other vegetables like bell peppers, peas, or potatoes to make it more wholesome.
- Spice Level: Adjust the amount of red chili powder to control the heat. If you prefer a milder curry, reduce the amount of chili powder.
- Creamy Twist: For a creamier texture, stir in a dollop of yogurt or a splash of coconut milk near the end of cooking.
Nutrition
Calories: 251kcal | Carbohydrates: 14g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 10mg | Potassium: 552mg | Fiber: 5g | Sugar: 8g | Vitamin A: 808IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg