Authentic Brinjal & Potato Recipe- Indian Kadai Masala Style

Last Updated on 2 months by Neha Deshmukh

Authentic Brinjal & Potato Recipe – Indian Kadai Masala Style

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – a wonderfully flavorful Brinjal & Potato dish cooked in a rich Kadai Masala. It’s the kind of comfort food that just feels like home, and I’m so excited to share it with you. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, it’s worth the effort.

Why You’ll Love This Recipe

This isn’t just another brinjal and potato curry. The magic lies in the Kadai Masala – a spice blend that gives the dish a unique, smoky flavor. It’s relatively easy to make, packed with flavor, and incredibly satisfying. Plus, it’s a fantastic way to enjoy seasonal vegetables. You’ll love how the soft brinjal and potatoes soak up all those delicious spices!

Ingredients

Here’s what you’ll need to make this Kadai Masala Brinjal & Potato:

• 1 tsp mustard
• 2 tsp coriander seeds
• 1 tsp fennel
• 0.5 tsp kalonji (nigella seeds)
• 1 tsp cumin
• 0.5 tsp pepper
• 0.25 tsp methi (fenugreek seeds)
• 2 dried red chilies
• 4 tbsp oil
• 2 brinjals (eggplant)
• 2 potatoes
• 1 bay leaf
• 1 tsp cumin seeds
• 1 inch cinnamon stick
• 2 cardamom pods
• 1 onion
• 1 tsp ginger-garlic paste
• 0.5 tsp turmeric powder
• 1 tsp chili powder
• 0.5 tsp garam masala
• 1.5 tsp salt (or to taste)
• 2 tomatoes
• 2 tbsp chopped coriander leaves
• 1 tsp kauri methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Kauri Methi: This is a game-changer! It adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. If you can’t find it, you can try substituting with dried fenugreek leaves (methi), but the flavor won’t be quite the same.
• Kadai Masala Spice Blend: Making your own is best, as you control the freshness and spice levels. But good quality store-bought Kadai Masala will also work in a pinch.
• Brinjal/Potato Varieties: Feel free to experiment! I love using long, slender brinjals, but round ones work well too. For potatoes, I prefer using a waxy variety that holds its shape during cooking, like Yukon Gold. In India, different regions have their own favorite types – don’t be afraid to try what’s local to you!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the Kadai Masala. Dry roast the mustard, coriander seeds, fennel, kalonji, cumin, pepper, methi, and dried red chilies in a pan over medium heat until fragrant. This usually takes about 3-5 minutes. Be careful not to burn them!
2. Let the roasted spices cool completely, then grind them into a fine powder. Set aside.
3. Now, heat the oil in a kadai (wok) or a deep frying pan. Fry the brinjals until they’re soft and have lovely brown spots. Add a pinch of salt while frying to help them soften. Once cooked, remove and set aside.
4. In the same oil, fry the potatoes until golden brown and crispy. Drain them on paper towels and set aside.
5. Time for the base of our gravy! In the same oil, add the bay leaf, cumin seeds, cinnamon stick, and cardamom pods. Let them sizzle for a few seconds until fragrant.
6. Add the chopped onion and sauté until golden brown. Then, add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
7. Add the turmeric powder, chili powder, garam masala, and salt. Mix well and sauté for about 30 seconds.
8. Now, add the chopped tomatoes and cook until they become mushy and soft.
9. Add the fried brinjals and potatoes to the gravy. Stir well to coat them with the spices.
10. Pour in about 1 cup of water (adjust to your desired consistency). Bring to a simmer, cover, and cook for about 10 minutes, allowing the flavors to meld together.
11. Finally, garnish with chopped coriander leaves and kauri methi. Serve hot!

Expert Tips

• Don’t overcrowd the kadai when frying the brinjal and potatoes. Fry them in batches to ensure they get crispy.
• Roasting the spices really brings out their flavor. Don’t skip this step!
• Adjust the chili powder according to your spice preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: For a milder flavor, reduce the amount of chili powder. For a spicier kick, add a pinch of cayenne pepper or use hotter chili varieties.
• Potato Variety Substitutions: Sweet potatoes or baby potatoes would also be delicious in this dish.
• Festival Adaptations: This dish is often made during Janmashtami and Navratri festivals in India, as it uses vegetables that are allowed during fasting periods.

Serving Suggestions

This Brinjal & Potato Kadai Masala is best served hot with roti, paratha, or steamed rice. A side of raita (yogurt dip) can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of oil is best for achieving an authentic Kadai flavor?

Mustard oil is traditionally used for Kadai dishes, as it imparts a distinct pungent flavor. However, vegetable oil or sunflower oil can also be used if you prefer a milder taste.

2. Can I make the Kadai Masala powder ahead of time? How should I store it?

Absolutely! You can make a larger batch of Kadai Masala and store it in an airtight container in a cool, dark place for up to 2-3 months.

3. What is Kauri Methi and can I substitute it?

Kauri Methi are dried fenugreek leaves that have been specifically processed to enhance their aroma. If you can’t find it, you can use regular dried fenugreek leaves (methi), but use a little less as the flavor is more concentrated.

4. My gravy is too thick/thin – how do I adjust the consistency?

If the gravy is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer for a few more minutes uncovered to allow some of the liquid to evaporate.

5. Can I add other vegetables to this dish, like cauliflower or peas?

Definitely! Cauliflower and peas would be lovely additions. Add them along with the brinjals and potatoes.

6. What is the best way to prevent the potatoes from becoming mushy during frying?

Make sure the oil is hot enough before adding the potatoes. Don’t overcrowd the kadai, and fry them in batches. Also, avoid stirring them too much while frying.