Curried potatoes & cauliflower w/ eggplant gravy

by Kiran on February 10, 2011 · 9 comments

in Indian, Sides, Vegetarian

Indian foods – don’t we all love it. The myth about how difficult cooking Indian food at home is seriously over the top. It’s actually very simple and just require a couple of easy staples, that you’d be amazed to find in your pantry. This recipe is my twist on the usual Aloo Baingan (eggplant with potatoes). Instead of the usual tomato gravy, I used eggplant as a gravy base. Out with the old, in with the new :) Let’s get cooking shall we.

Any eggplant would do for this recipe. Line the sheet pan with foil, spread thinly sliced eggplants, spray some cooking oil, sprinkle salt and bake on 400 F for about 30 minutes or till browned on both sides. Once done, allow the eggplants to cool completely before blending it into a smooth paste.

In a skillet with some oil, add mustard seeds, cumin seeds and onions. Fry till fragrant and onions are translucent.

Throw in some cauliflower florets and cook it till slightly browned.

Add some cubed/bite size potatoes. It can be any potatoes you like, so long it’s not Mr. Potato Head from ToyStory ;)

Sprinkle in some turmeric, cumin-coriander powder, salt, pepper, minced ginger-garlic and chopped cauliflower tender stems. Why use the stem? Because I said so.

The cauliflower stems and leaves are eatable. The outer layer of stems can be a little tough. Using a small knife, peel the outer layer and chop it all into bite size. You can choose to compost it. If you plan on throwing, can I suggest cooking it instead? You’d be fiber deficient if otherwise.

Green chillies are so underrated. If you are terrified, go mild with cayenne or chili powder.

What’s that brown goop? Its pureed roasted eggplant. You can add garam masala at this point and immediately throw in the tender leaves of cauliflower. Cover and let is cook through for a few minutes. If the seeds from the eggplant bothers or intimidates you, core the seeds out before roasting. But then, you’d be left with little of eggplant puree. Unless you are planning to core a truck load of eggplants. Good luck and please keep us in the loop of the outcome.

Serve this up immediately with hot rotis or parathas. Yummylicious!

OK, so I’ll admit this is not the usual Valentine’s day enticing menu. I have something up my sleeves, so stay tuned :) Any guesses?

Ingredients

  • 1/2 pound cauliflower florets
  • 1/2 pound potatoes, peeled and cubed to bite size
  • 1/2 pound of eggplant, thinly sliced
  • 1/2 cup chopped onions
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 3 tbsp cooking oil
  • 1/2 tsp turmeric
  • 1 tbsp cumin and coriander powder mixture
  • 1 tbsp garam masala
  • 1 tbsp ginger paste
  • 1/2 tbsp garlic paste
  • 3 green chilies, chopped. If using cayenne or chili powder, add according to desired level of spiciness.
  • salt & pepper to taste
  • Reserve some cauliflower tender stems and leaves, chopped and rinsed.

Rosted eggplant pasteLine sheet pan with foil, spread thinly sliced eggplants, spray some cooking oil, sprinkle salt and bake on 400 F for about 30 minutes or till browned on both sides. Once done, allow the eggplants to cool completely before blending it into a smooth paste.

Directions

  1. Heat cooking oil in a skillet on a medium high heat. Once the oil is hot, sprinkle in the mustard and cumin seeds. Wait till the seeds pop/sputter before adding in chopped onions.
  2. Cook the onions till fragrant and slightly translucent. Throw in the cauliflower florets.
  3. After a few minutes, add cubed potatoes, turmeric, cumin-coriander powder, salt, pepper, minced ginger-garlic and chopped cauliflower tender stems. Cover and continue stirring every now and then.
  4. Once the potatoes are slightly tender, add green chillies and eggplant puree.
  5. Sprinkle in garam masala at this point and immediately throw in the tender leaves of cauliflower. Cover and let is cook through for a few minutes.
  6. You would know it’s done when the potatoes are cooked all the way through!

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{ 9 comments… read them below or add one }

1 Lot-O-Choc February 11, 2011 at 4:15 AM

Oh wow this looks tasty, I’d love to try it!

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2 Kiran February 15, 2011 at 10:11 AM

Lot-O-Choc,
Thanks and make sure you try this recipe and let me know how it tastes :)

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3 Rach February 11, 2011 at 6:03 PM

Yum!

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4 Kiran February 15, 2011 at 10:12 AM

Rach,
Thanks for dropping in and Welcome to Recipebox. Hoping you’d try this recipe? :)

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5 Jackie (Phamfatale.com) February 16, 2011 at 2:41 PM

I love aloo gobi and you make it sounds so easy to make.
Jackie (Phamfatale.com) recently posted..Lemon Tiramisu Recipe

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6 Kiran February 17, 2011 at 10:19 PM

Jackie,
Almost every one has a perception that Indian cooking is so difficult. But with a few ingredients, you can whip up an easy meal any time of the day :)

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7 Manu March 23, 2011 at 11:21 PM

Handsdown Nutrilicious :-)

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8 Kiran March 29, 2011 at 1:05 PM

Manu,
Welcome to Recipebox. I love your take on Nutrition and Delicious = Nutrilicious :)

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9 Godiswonderful October 24, 2014 at 11:54 PM

I’m so excited to have this recepie! Thank you very much. I’m looking forward to trying it.

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