Yoghurt Eggplant Potato Chilli/Dahi Shimla Aloo Baingan Masala
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Yoghurt Eggplant Potato Chilli/Dahi Shimla Aloo Baingan Masala

Anju Tony

Ingredients

9-portion
  1. 6 Baingan eggplant or small
  2. 3 - 4 big ones potatoes Small cubes
  3. 1 Capsicum
  4. 2 Tomatoes
  5. 1 optional Onion diced
  6. 1 1/4 cups tomato Puree
  7. 1 tbsp barbecue suac
  8. 4 - 5 Garlic minced or paste
  9. 1/4 ginger piece minced
  10. 1 tsp Jeera
  11. 1 tsp Hing
  12. 1 tsp Red chilli powder
  13. 1/4 tsp Turmeric
  14. 1 tbsp Coriander powder
  15. 1 tsp cumin powder
  16. 1 masala tspGaram
  17. 1/2 cup Dahi yogurt or beaten
  18. 1/2 tsp methi Kasoori crushed
  19. 1 Bay leave
  20. 11 tsps Cinnamon stick or powder
  21. 2 cardamom green
  22. 1 tsp Paprika
  23. 1 tsp masala mango powder Chat or
  24. Coriander leaves chopped to garnish
  25. 1 tsp Ghee

Method

20 mins
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    Cut potatoes and egg plant into. 2 inch cubes and either deep fry or shallow fry till nice golden and drain. Remember keep them in salted water and pat off excess water from them before frying.

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    In a wok or sauté pan, heat 2 tbsp and add the whole spices with the jeera and hung, sauté. Add the minced ginger and garlic.

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    Next add either fresh minced onion or granulated dry onion flakes. Sauté till nicely done, add the tomatoes cubed

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    Add in the dry powders except the chat, and garam masala, and saute till nicely oil leaves from it.

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    Add the beaten curd along with the stock and season accordingly.

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    Toss the cut out capsicum and cook for two mins and then add the main vegetables fried.

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    Cook for around 5-8 mins. Next add Kasparov, chat masala and garnish with the coriander leaves.

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    Finally put a tbsp of butter or ghee for extra richness.

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    Serve hot with any bread or rice

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