2-3MediumFresh TomatoesBlend them into a smooth paste
2-3MediumPotatoesPeel and cubed
3-4medium size Eggplantcut in ½ inch thick slices
Spices and Seasoning
Prepare all vegetables, peel and chop onions, blend tomatoes, peel, and cut potatoes in ½ inch cubes, and slice eggplants.
In a large wok heat, oil, and fry chopped onions until golden.
Add cumin seeds and fenugreek seeds, fry until crackling and aromatic.
Next, add garlic paste and sauté on medium heat until golden.
Further, add fresh tomatoes puree and all seasoning and spices (salt, chili powder, turmeric powder, dry fenugreek leaves, and curry powder). Fry for three to four minutes on medium heat.
Next, add potatoes and sauté for a minute. Add ¼ cup of water, cover, and cook on medium to low heat for 5 minutes.
Uncover and add sliced eggplants, mix and add another ¼ cup of water. Cover and cook on medium to low heat for another 5 to 7 minutes.
Garnish aloo baingan curry with sliced ginger, chilies, and chopped parsley.
If you are cutting eggplants and potatoes ahead of time, keep them in cold water so they won't get dark.
Do not cut potatoes and eggplants in thin slices otherwise, curry will get mushy.
Never add eggplants and potatoes at the same time as potatoes take a longer time to cook.
Blending tomatoes give a smooth curry texture which can never be achieved with tomato chunks.
Do not cut on spices as they taste great with spices.
If you can't find fenugreek leaves you can use another ½ tsp of fenugreek seeds.
You can try the same masala recipe with other veggies like peas, broccoli, cauliflower, carrots, and even zucchini. Make sure you always pair them with potatoes as creamy potatoes always take your veggies curry to a next level.