Roasted Eggplant Curry Recipe – Peanut & Sesame Hotel Style

Last Updated on 2 months by Neha Deshmukh

Roasted Eggplant Curry Recipe – Peanut & Sesame Hotel Style

Hey everyone! If you’re anything like me, you’re always on the hunt for that one curry that just hits different. This Roasted Eggplant Curry is it. It’s inspired by the incredible “hotel style” curries you find in South India – rich, flavorful, and utterly addictive. I first stumbled upon this style during a trip to Chennai, and I’ve been trying to recreate the magic ever since. Trust me, this recipe is worth the effort!

Why You’ll Love This Recipe

This isn’t your average eggplant curry. Roasting the eggplant first gives it a beautiful smoky flavor and a wonderfully soft texture. The peanut and sesame paste adds a unique depth and creaminess you won’t find anywhere else. Plus, the blend of spices is just chef’s kiss – warm, aromatic, and perfectly balanced. It’s a little bit of work, but the results are seriously rewarding.

Ingredients

Here’s what you’ll need to make this delicious curry:

• 4 small Indian eggplants
• Vegetable oil, to lightly coat the eggplant
• Salt, to taste
• 2 tsp coriander powder
• 1 tsp Kashmiri chili powder
• 0.5 tsp cumin powder
• 0.25 tsp turmeric powder
• 0.5 tsp kosher salt
• 2 tbsp roasted, unsalted peanuts
• 1 tbsp sesame seeds
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 0.5 tsp mustard seeds
• 2 tsp garlic ginger paste
• 15 curry leaves
• 1 cup Indian hotel gravy
• 4 tbsp coconut milk
• 2 tsp tamarind paste
• 1-2 small tomatoes
• Water, to thin the curry

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Indian Hotel Gravy: This is the secret weapon! It’s a pre-made base gravy used in many South Indian restaurants. You can find it at Indian grocery stores, or online. It adds a depth of flavor that’s hard to replicate. If you absolutely can’t find it, you can try substituting with a thick tomato puree, but it won’t be quite the same.
• Kashmiri Chili Powder: Don’t skip this! It provides a beautiful red color and a mild heat. It’s different than regular chili powder – it’s more about flavor than fire.
• Regional Eggplant Varieties: I love using the small, slender Indian eggplants for this recipe. They have a delicate flavor and cook beautifully. But if you can’t find them, globe eggplants will work too – just adjust the roasting time accordingly.
• Sesame Seed Paste Significance: Sesame seeds are a staple in South Indian cuisine, and the paste adds a nutty, aromatic flavor that’s just divine. It’s traditionally made with a mortar and pestle, but a food processor works in a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 350°F (175°C). Quarter the eggplants lengthwise, toss them with a little vegetable oil and salt, and roast them skin-side down for about 20 minutes. You want them to be tender and slightly browned.
2. While the eggplants are roasting, let’s make the peanut and sesame paste. Grind the peanuts and sesame seeds with a little water in a mortar and pestle (or a food processor) until you get a coarse paste. Don’t worry about making it super smooth – a little texture is nice!
3. Now, heat 3 tablespoons of vegetable oil in a skillet over medium heat. Add the cumin and mustard seeds and let them sizzle for a few seconds. This is where the magic starts to happen!
4. Stir in the garlic ginger paste and curry leaves. Cook for about 30 seconds, until fragrant.
5. Reduce the heat to medium-low and add the coriander powder, Kashmiri chili powder, cumin powder, turmeric powder, and salt. Bloom the spices in the oil for about 30 seconds – this helps release their flavors.
6. Add the Indian hotel gravy, coconut milk, tamarind paste, and chopped tomatoes. Simmer, covered, for about 5 minutes, stirring occasionally.
7. Gently fold in the roasted eggplant and the peanut and sesame paste. Add a little water to adjust the consistency of the curry to your liking.
8. Simmer for another 2-3 minutes, allowing the flavors to meld together. Then, it’s time to serve!

Expert Tips

• Don’t overcrowd the eggplants on the baking sheet – they need space to roast properly.
• Taste as you go! Adjust the spices and tamarind paste to your liking.
• If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just make sure your hotel gravy doesn’t contain any dairy.
• Spice Level Adjustment: If you like things spicy, add a pinch of cayenne pepper or a finely chopped green chili.
• Gluten-Free Notes: This recipe is naturally gluten-free, but always double-check the ingredients in your hotel gravy.
• South Indian Festival Adaptations: My aunt always adds a handful of chopped cilantro and a squeeze of lime juice when she makes this for festivals. It brightens up the flavors beautifully!

Serving Suggestions

This curry is fantastic served with steamed rice, roti, or paratha. A side of cooling yogurt or raita is also a great addition. My family loves it with a simple cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day! You can also freeze it for up to 2 months.

FAQs

What is Indian Hotel Style Curry?

It refers to the style of curries served in the older, traditional restaurants (often called “hotels”) in South India. They’re known for being rich, flavorful, and using a base gravy that’s simmered for hours.

Can I use different types of eggplant?

Yes, you can! Globe eggplants will work, but you may need to roast them for a bit longer.

How can I make the peanut and sesame paste smoother?

Add a little more water while grinding, or use a food processor. But honestly, a little texture is nice!

What is tamarind paste and where can I find it?

Tamarind paste is made from the pulp of the tamarind fruit. It has a sweet and sour flavor. You can find it at Indian grocery stores, or online.

Can this curry be made ahead of time?

Absolutely! You can make the curry a day or two in advance and store it in the refrigerator. The flavors will actually develop even more over time.