- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 4 cups
Ingredients
- 6 tbsp
- Compliments vegetable oil, divided
- 1
- small to mediumIndian eggplant cut into 1-inch (2.5 cm) cubes
- 1
- large Yukon gold potato, peeled and cut into 3/4-inch (2 cm) cubes
- 1
- onion, finely chopped
- 5
- cloves garlic, minced
- 1-2
- green chillies, finely chopped
- 2 tsp
- Compliments cumin seeds
- 2 tsp
- Compliments curry Powder
- 1 ½ tsp
- salt
- ½ tsp
- Compliments turmeric powder
- 3
- vine-ripe tomatoes, finely chopped
- 1 cup
- roughly chopped methi leaves
- ¼ cup
- chopped cilantro (optional)
Method
Step 1
Heat 2 tbsp (30 mL) of the oil in a frying pan over medium-high heat. Add the eggplant and cook until browned on all sides, about 5 minutes. Remove to a baking pan and add 1 tbsp of oil. Cook the potatoes until browned on all sides, about 5 minutes. Remove to a large plate.
Step 2
Meanwhile, heat the remaining 3 tbsp oil in a large pot over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds. Add onion and cook, stirring, until translucent, about 5 minutes, adding water as needed if the bottom of the pot is browning quickly.
Step 3
Add garlic and cook, stirring for 1 minute. Add tomatoes, green chillies, curry powder, salt, turmeric and 3/4 cup (175 mL) water, scraping the bottom of the pan. Bring to a boil. Stir in the reserved eggplant and potatoes.
Step 4
Stir in the methi. Cover and cook on medium-low to low until potatoes are tender, 15 to 20 minutes. Squeeze lemon overtop, adjust with salt if desired and sprinkle with cilantro leaves (if using).
Tips
- Serve with naan, roti or basmati rice.
- Methi or fenugreek leaves are aromatic and often paired with potatoes and curries in Indian-style cooking. They lend a subtly smoky flavour.
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