Vegetarian

Aloo baigan or Aubergine potato curry is for Dinner.

Aloo baigan or Aubergine potato curry takes 15 minutes to prepare.

Aloo baigan or Aubergine potato curry takes 15 minutes to cook.

Aloo baigan or Aubergine potato curry makes 2 servings.

The ingredients for Aloo baigan or Aubergine potato curry are:

Cumin seeds 1 tsp.
Garlic 2-3 cloves chopped
Curry powder
Canned tomatoes chopped 1/2 can
Potato 1 large diced 1"cubes
Aubergine diced 1" cubes
Green chillies ( optional) to taste
Coriander leaves to garnish
Garam masala 1/2 tsp.

Here is how you make Aloo baigan or Aubergine potato curry:

Fry garlic and cumin seeds in oil. Substitute with cooking spray to reduce calories further. Add dry curry powder mixed with a little water, fry until a thick paste. Then add tomatoes, potatoes and aubergine and stir well. Add salt to taste. Pressure cook it for 10 to 15 minutes or if cooking in a casserole pot, cover and cook until the potatoes are cooked.Serve with chopped coriander garnish and some plain yogurt. To add extra flavour, add Garam masala, about half teaspoon over the curry.Serve with boiled rice, pitta bread or chappati, whichever is convenient on a busy day. Serving Size: Makes enough for two people for a meal served with rice/ chapatti.Number of Servings: 2Recipe submitted by SparkPeople user GAIAAA.

The nutritional information for Aloo baigan or Aubergine potato curry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 264.5

• Total Fat: 8.8 g
• Cholesterol: 0.0 mg
• Sodium: 75.8 mg
• Total Carbs: 42.3 g
• Dietary Fiber: 10.2 g
• Protein: 6.9 g

Aloo baigan or Aubergine potato curry is Asian cuisine.

The dietary needs meet for Aloo baigan or Aubergine potato curry is Vegetarian