- Preheat oven to 350°F. Trim eggplant stems and cut each into 4 wedges. Toss with oil, arrange skin-side down on a baking sheet, and sprinkle with salt. Roast for 25 minutes until tender.
- Transfer roasted eggplant to a sealed container and let rest for 30 minutes to soften skins.
- Heat 3 tbsp oil in a skillet over medium-low heat. Add onions and cook until golden (3-4 minutes). Stir in cumin seeds and green chilies; sauté for 30 seconds.
- Push onions aside. Add spice mix to oil and toast for 30 seconds. Mix in garlic-ginger paste and cilantro stems; cook for 45 seconds.
- Increase heat to medium-high. Add 3 oz curry base and cook for 1 minute until craters form. Stir in 6 oz curry base and cook for 90 seconds.
- Add remaining curry base, reduce heat to medium-low. Fold in eggplant and simmer for 3 minutes. Add tomatoes and simmer for 2 more minutes.
- Garnish with cilantro and serve with rice or naan.
- Calories:310 kcal25%
- Energy:1297 kJ22%
- Protein:4 g28%
- Carbohydrates:28 mg40%
- Sugar:15 mg8%
- Salt:1263 g25%
- Fat:22 g20%
Last Updated on 2 months by Neha Deshmukh
Eggplant Curry Recipe – Authentic Indian Spice Mix & Kashmiri Chili
Hey everyone! If you’re anything like me, you absolutely love a good curry. And today, I’m sharing a recipe that’s been a real favorite in my kitchen – a vibrant, flavorful Eggplant Curry. It’s packed with authentic Indian spices and has this beautiful, rich color thanks to Kashmiri chili powder. Trust me, this one is a keeper!
Why You’ll Love This Recipe
This Eggplant Curry isn’t just delicious; it’s also surprisingly easy to make, even if you’re not a seasoned Indian cook. The secret lies in using a good quality curry base and understanding how to layer those incredible spices. It’s a comforting, aromatic dish that’s perfect for a weeknight dinner or a special occasion. Plus, the eggplant just melts in your mouth!
Ingredients
Here’s what you’ll need to create this flavorful curry:
- 3-4 Indian eggplants (ratna/brinjal)
- 3 tbsp vegetable oil + more for coating
- ½ onion, coarsely chopped (about 150g)
- 1 green chili, sliced (adjust to your spice preference!)
- 1 tbsp garlic ginger paste
- 1 tbsp cilantro stems, chopped
- 2 tsp Indian restaurant spice mix
- 1 tsp Kashmiri chili powder
- 1 tsp kasoor methi (fenugreek leaves)
- ½ tsp amchoor powder (dried mango powder)
- ½ tsp kosher salt
- 15 oz curry base (about 425g)
- 5-6 cherry tomatoes, halved
Ingredient Notes
Let’s talk about some of these key ingredients – they really make this curry sing!
Indian Restaurant Spice Mix – What Makes it Special?
This isn’t your everyday curry powder. Restaurant spice mixes are usually a blend of coriander, cumin, turmeric, and other warming spices. You can find them at Indian grocery stores, or online. It’s what gives this curry that authentic depth of flavor.
Kashmiri Chili Powder – Color and Flavor
Don’t skip this one! Kashmiri chili powder isn’t just about heat; it’s about color. It gives the curry a gorgeous, vibrant red hue and a mild, fruity flavor.
Kasoor Methi (Fenugreek Leaves) – Aromatic Depth
These dried fenugreek leaves have a unique, slightly bitter aroma that adds so much complexity. A little goes a long way! If you can’t find it, you can sometimes substitute with dried oregano, but it won’t be quite the same.
Amchoor Powder (Dried Mango Powder) – Tangy Twist
This adds a lovely tanginess that balances the richness of the curry. It’s a staple in North Indian cuisine.
Indian Eggplant Varieties (Ratna/Brinjal) – Choosing the Best
I prefer using Indian eggplants (ratna or brinjal) because they have a slightly sweeter flavor and a softer texture. But you can also use globe eggplants if that’s what you have on hand.
Curry Base – Understanding its Role
A curry base is essentially a pre-made sauce that forms the foundation of many Indian curries. It saves a ton of time and ensures a consistent flavor. You can find it pre-made in jars or pouches at Indian grocery stores.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, preheat your oven to 350°F (175°C). Trim the stems of the eggplants and cut each into 4 wedges. Toss them with a little vegetable oil and sprinkle with salt. Arrange skin-side down on a baking sheet and roast for about 25 minutes, or until they’re tender.
- Once roasted, transfer the eggplant to a sealed container and let them rest for 30 minutes. This helps soften the skins even further.
- Now, heat 3 tablespoons of oil in a skillet over medium-low heat. Add the chopped onions and cook until they turn golden brown – about 3-4 minutes. Stir in the cumin seeds and sliced green chilies, and sauté for another 30 seconds until fragrant.
- Push the onions to one side of the skillet. Add the Indian restaurant spice mix to the oil and toast for 30 seconds. Then, mix in the garlic ginger paste and chopped cilantro stems, and cook for another 45 seconds.
- Increase the heat to medium-high. Add 3 oz (85g) of the curry base and cook for 1 minute, stirring until it starts to form craters. Then, add another 6 oz (170g) of curry base and cook for 90 seconds more.
- Add the remaining curry base, reduce the heat to medium-low, and gently fold in the roasted eggplant. Simmer for 3 minutes, allowing the flavors to meld. Finally, add the halved cherry tomatoes and simmer for another 2 minutes.
- Garnish with kasoor methi and fresh cilantro, and serve hot with rice or naan!
Expert Tips
- Don’t overcrowd the baking sheet when roasting the eggplant. This will ensure they get nice and crispy.
- Be careful not to burn the spices! Toasting them briefly enhances their flavor, but burnt spices will taste bitter.
- Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different.
Variations
Vegan Adaptation
This recipe is easily made vegan! Just ensure your curry base doesn’t contain any dairy products.
Spice Level Adjustment
If you like things extra spicy, add another green chili or a pinch of cayenne pepper. For a milder curry, remove the seeds from the green chili.
Regional Variations – South Indian Style
For a South Indian twist, add a tablespoon of tamarind paste along with the tomatoes.
Festival Adaptations – Navratri/Diwali
This curry is a wonderful addition to a festive spread! You can serve it with a variety of breads and rice dishes.
Serving Suggestions
This Eggplant Curry is fantastic with:
- Steamed basmati rice
- Warm naan bread
- Raita (yogurt dip)
- A side of fresh salad
Storage Instructions
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.
FAQs
What type of eggplant works best for this curry?
Indian eggplants (ratna/brinjal) are ideal, but globe eggplants will work in a pinch.
Can I make the curry base from scratch?
Yes, but it’s quite time-consuming! Using a pre-made base is a great shortcut.
How can I adjust the heat level of this curry?
Adjust the amount of green chili or add a pinch of cayenne pepper for more heat.
What is kasoor methi and can I substitute it?
Kasoor methi is dried fenugreek leaves. Dried oregano can be used as a substitute, but the flavor won’t be exactly the same.
Can this curry be made ahead of time?
Yes! The flavors actually develop even more overnight.
How do I store leftover eggplant curry?
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
