Steps to Prepare Favorite Masala Aubergine Curry: (Masala Eggplant Curry)
Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Make Super Quick Homemade Masala Aubergine Curry: (Masala Eggplant Curry). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Masala Aubergine Curry: (Masala Eggplant Curry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Masala Aubergine Curry: (Masala Eggplant Curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Masala Aubergine Curry: (Masala Eggplant Curry) is 6-7 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can have Masala Aubergine Curry: (Masala Eggplant Curry) using 16 ingredients and 5 steps. Here is how you can achieve it.
Eggplant curry, an everyday Pakistani /Indian dish made with eggplants, onions, tomatoes, herbs and spices. This one pot comforting curry is quick to make under 25 mins & is packed with delicious flavors.
#vegan #vegetarian #eggplant #barinjal #Baingan #Aubergine #curry #masala #lunch #dinner
Ingredients and spices that need to be Make ready to make Masala Aubergine Curry: (Masala Eggplant Curry):
- 2-3 aubergine (eggplant) big size cut into lengthwise
- 2 onions cut into slice
- 1/2 tin tomato (chopped or 2 fresh)
- 2 green chillies
- 1/4 cup spring onion chopped
- 1/4 cup fresh coriander chopped
- 2 Tbsp chopped fresh ginger and garlic (not paste)
- 1/3 cup natural or Greek yogurt
- 1 tsp salt or to taste
- 2 tsp red chilli powder
- 1 Tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1/4 tsp garam masala powder
- 1 lemon juice
- 1/4 cup + 2 Tbsp oil (vegetable/olive oil / corn oil) choice
Steps to make Masala Aubergine Curry: (Masala Eggplant Curry)
- Cut the eggplant lengthwise into 4 pieces. You can keep the stem intact or discard.
- Heat 2 Tbsp oil in a nonstick pan. Once the oil turns hot. Add eggplant pieces and grilled them until golden brown.
Once done remove the grilled eggplants from oil and set aside.
- Heat 1/4 cup oil in same pan and fry onions till nice soft (do not brown) then add chopped ginger & garlic fry for few second then add all spices along with chopped tomato fry for 3-4 minutes.
Add yogurt fry again 2-3 minutes then arrange all aubergine pieces over the masala squeeze lemon juice.
- Scatter over the spring onions, coriander, and sprinkle gram masala powder cover with lid and cook very low flame for 6-7 minutes.
Serve with rice,roti,paratha or naan.
Enjoy !!
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