Homestyle Baingan Aloo

Por Your Food Lab · 30 min

Ingredientes

Modo de preparo

1. Wash the eggplant and cut it into large dice. Cut the potatoes into wedges and roughly chop the tomatoes.
2. Grind the ginger and green chillies in a mortar to a coarse paste (or use a small mixer grinder).
3. Heat the ghee in a pressure cooker over high heat. Add the cumin seeds and let them crackle.
4. Add the ginger and chilli paste and cook over high heat for 30 seconds, stirring.
5. Add the tomatoes and cook over high heat for 1-2 minutes.
6. Add the eggplant, potatoes, salt and powdered spices, stir well, then add water. Pressure cook over medium-low heat for one whistle, switch off the heat and let the pressure release naturally.
7. Open the lid, stir well and cook over high heat until the desired consistency is reached.
8. Taste and adjust the salt if needed. Stir in the garam masala and fresh coriander.

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