Ministry of Curry · by Archana Mundhe★ 4.5 (6)
25-Minute Eggplant Potato Curry (Aloo Baingan)
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 10%
CARBS 20G49% OF CAL
5G FIBER0G ADDED5G INTRINSIC10G OTHER5G TOTAL SUGAR
FAT 8G44% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Indian potato and eggplant curry with warm spices and a hint of peanuts. Ready in under 30 minutes, it's flavorful and vegetable-forward for a speedy dinner.
mainindiancurry🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 to 8 baby eggplants (1 lb)
- 1 medium russet or red potato
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon asafetida
- 1½ tablespoons garlic minced
- 12 curry leaves
- ¼ teaspoon Turmeric
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons kosher salt
- 1 cup water
- ¼ cup ground peanuts
- Cilantro
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 10%
CARBS 20G49% OF CAL
5G FIBER0G ADDED5G INTRINSIC10G OTHER5G TOTAL SUGAR
FAT 8G44% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 910mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 594mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 910MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.