Ingredients:

  • 1.5 lbs (680g) eggplant, cubed into 1-inch pieces
  • 1 medium (150g) Yukon Gold potato, peeled and cubed small
  • 1 large (150g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 green chilies, slit lengthwise
  • 1/2 cup (60g) fresh cilantro, chopped
  • 2 tbsp (30ml) neutral oil
  • 1 tsp (2g) cumin seeds
  • 1 tsp (3g) turmeric powder
  • 1 tbsp (8g) Kashmiri red chili powder
  • 1 tsp (2g) garam masala
  • 1 tsp (5g) salt
  • 1 cup (240ml) crushed tomatoes
  • 1/2 cup (120ml) full-fat canned coconut milk
  • 1 tbsp (15ml) lime juice

Instructions:

  1. Heat neutral oil over medium-high heat. Once shimmering, add cumin seeds until they sizzle. Toss in the eggplant and potato cubes and sauté for 6-8 minutes, stirring occasionally, until the edges are a deep mahogany brown. Remove the vegetables from the pan and set aside.
  2. In the same pan, add the diced onion and cook until translucent and golden. Stir in the ginger, garlic, and green chilies, sautéing for another 2 minutes until fragrant.
  3. Lower the heat to medium and add the turmeric, chili powder, and salt. Stir rapidly for 30 seconds to bloom the spices without burning them.
  4. Pour in the crushed tomatoes and cook for 4-5 minutes until the sauce thickens and the oil begins to separate from the edges.
  5. Return the seared eggplant and potatoes to the pan. Pour in the coconut milk and stir gently to coat. Cover and simmer on low for 10-12 minutes, or until the potatoes are fork-tender.
  6. Finish by stirring in the garam masala and lime juice. Garnish with a handful of fresh cilantro.