Potato and Eggplant Curry (Edit recipe)

I grew up eating this yummy dish with lamb in India. When I came to the U.S. I switched to beef as it was much easier to find. You can also eat it with potatoes for a vegan dish. Traditionally, my mom uses tamarind powder (Indian spice used to give this dish a slightly "tangy" taste) that puts a delightful punch into this dish. However, if you don't have tamarind powder or the pulpy tamarind seeds, don't fear because you can use lemon juice to impart virtually the same "tang" to the dish. Either ways, the dish is just delicious. I hope you enjoy it!

20 minutes

1 hour and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	414
Fat:	23 g
Carbohydrates:	13 g
Protein:	42 g
Cholesterol:	0 g
Sodium:	804 mg
Fiber:	2 g
Sugars:	2 g
Calculated for total recipe.

by Anar Gourmet Foods

View original recipe

Serves: 4-6

Ingredients

Meat Option

2 lb Arm Beef Chuck Roast, cut into bite sized pieces (or lamb)
1 Eggplant, medium, diced into bite sized pieces (about 3-4 cups)
3 Tbsp Olive Oil
5 Whole Black Peppercorns
1 cup Yellow Onion, finely diced (or purple onion)
2 cups Tomato, diced
3/4 tsp Turmeric Powder
1.5 tsp Anar Gourmet Foods South Indian Hot Curry Powder, for medium heat
1.5 tsp Salt, (same proportions as curry powder)
1/2 Jalapeño, thumb sized (add 1 whole jalapeño for spicier flavor or omit for less heat)
2 Tbsp Lemon Juice, (optional)
2 tsp Tamarind Paste, diluted in 1/4 cup water (see notes)

Vegetarian Option: Swap Meat for Potatoes

4 cups White Potatoes, peeled and diced into 1 inch cubes

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Stovetop Instructions (In a Pot)

Chop up Beef/Lamb or Potatoes, eggplant, onions, tomatoes, jalapeño peppers.
Heat oil over medium heat in large pot.
Add peppercorns for ~ 30 secs.
Add onions – saute them for 5-7 mins. Halfway through add jalapeño (optional). Let onions sauté till they are light brown and edges start to curl up. This is a very important step to have good base, so don’t rush it or else the dish will taste raw.
Add curry powder, turmeric and salt. Sauté spices for ~1-2 mins till they stick to onions.
Add tomatoes and let melt into curry for 5-7 mins.
Add beef/lamb or potatoes, mix well.
Add eggplant, mix well, then add 2/3rdscup water just enough to cover the ingredients. Cover with lid.
Bring to a boil, then turn down heat to medium low and let it simmer for about 25-30 mins for potatoes or longer for meat ~45 mins - 1 hour till it falls apart.
Taste curry, if you like the taste, no need to add tamarind or lemon juice.
- If adding lemon juice, add in 1/2 tablespoon increments and taste till you get desired "tanginess" and let simmer another ~5 mins.
- If adding tamarind, follow instructions for tamarind under Ingredients You need the section at the top of this page.
Serve over white basmati rice/naan or egg noodles for a fusion Indian twist and ENJOY!!

Pressure Cooker Instructions (Use for cooking meat only!)

Mix meat, eggplant, dry spices, tomatoes and jalapeño together with 1 tablespoon oil. For best results, marinate overnight or at least for ~2 hours.
Set pressure cooking function to sauté.
Heat 2 Tablespoons Olive Oil for ~ 1-2 mins.
Add peppercorns for 30 seconds.
Add diced onions and sauté for 5-7 mins till golden brown and edges start to curl in.
Add marinated meat with spices to pot/pressure cooker. Add 1/2 - 2/3rds cup of water just enough to cover meat.
Cover pressure cooker with lid. Set it to pressure cooking on "normal" function. Close vent on lid and cook for ~15-20 mins.
Carefully let steam off by toggling vent to open. Open lid and check to see if meat has cooked. If meat has cooked, set pressure cooker to sauté function and bring curry to boil to thicken gravy for ~5-7 mins. Stir occasionally to ensure curry is not sticking to bottom of pot or burning.
Add diluted tamarind juice or lemon juice to add "tang" to sauce. Let boil for another 2-3 mins.
Add 1/4 to 1/2 teaspoon of salt or more if desired.
Serve over white basmati rice/naan or egg noodles for a fusion Indian twist and ENJOY!!

Notes

If using tamarind powder: dilute ~3 teaspoons of tamarind powder in 1/4 cup water. Pour tamarind water into curry. If using tamarind pulp: dilute ~2 inches pulp in 1/4 cup water, mash pulp with fingers to get concentrated juice. Use a strainer or catch seeds in hand when pouring juice into curry. If using tamarind paste: dilute ~2 tsps paste in 1/4 cup water and pour juice into curry.