Potato & Eggplant Curry скачать в хорошем качестве

Potato & Eggplant Curry

Potato & Eggplant Curry Ingredients: • 1 cup oil • 2 onions, chopped • 2 tbsp ginger-garlic paste • 4 tomatoes, chopped • 3 green chilies, chopped • 2 tbsp salt • 2 tbsp red chili powder • 1 tbsp turmeric powder • 1 tbsp crushed red chili • 2 tbsp coriander powder • 1 tsp cumin, coarsely crushed • ½ cup water • 1 kg eggplant (baingan), chopped • 4 medium potatoes, chopped • Fresh coriander for garnish ⸻ Instructions: 1. Heat oil and fry onions: Heat 1 cup of oil in a pan. Add chopped onions and fry until golden brown. 2. Add ginger-garlic paste: Add 2 tablespoons of ginger-garlic paste and mix well. 3. Add tomatoes and chilies: Add chopped tomatoes and green chilies. Mix well. 4. Add spices: Add salt, red chili powder, turmeric powder, and crushed red chili. Mix thoroughly. 5. Add coriander and cumin: Add coriander powder and coarsely crushed cumin. Stir well. 6. Add water: Pour ½ cup of water and mix. Cook on low flame. 7. Cook eggplant: Add chopped eggplant. Cook for 2–3 minutes, then cover and let it simmer on low flame for 5 minutes. 8. Add potatoes: Add chopped potatoes. Cover and cook for 10 minutes on low flame until vegetables are tender. 9. Garnish and serve: Add fresh coriander and extra green chilies on top. Serve hot with roti or rice. Eggplant Curry Ingredients / Ajzaa: • 1 cup oil / 1 cup tail • 2 onions, chopped / 2 pyaz, kati hui • 2 tbsp ginger-garlic paste / 2 tbsp adrak-lehsan ka paste • 4 tomatoes, chopped / 4 tamatar, kati hui • 3 green chilies, chopped / 3 hari mirch, kati hui • 2 tbsp salt / 2 tbsp namak • 2 tbsp red chili powder / 2 tbsp lal mirch powder • 1 tbsp turmeric powder / 1 tbsp haldi • 1 tbsp crushed red chili / 1 tbsp kuti hui lal mirch • 2 tbsp coriander powder / 2 tbsp dhania powder • 1 tsp cumin, coarsely crushed / 1 tsp mota mota kuta hua zeera • ½ cup water / aadha cup pani • 1 kg eggplant, chopped / 1 kg baingan, kati hui • 4 medium potatoes, chopped / 4 aloo, medium size me kati hui • Fresh coriander for garnish / taaza dhania sajawat ke liye ⸻ Instructions / Tareeqa: 1. Heat oil and fry onions / Tail garam karke pyaz fry karein: Heat 1 cup oil in a pan. Add chopped onions and fry until golden. Pan me 1 cup tail garam karein, do kati hui pyaz daal kar golden fry karein. 2. Add ginger-garlic paste / Adrak-lehsan daalein: Add 2 tbsp ginger-garlic paste and mix well. Adrak-lehsan ka paste daal kar achi tarah mix karein. 3. Add tomatoes and chilies / Tamatar aur mirch daalein: Add chopped tomatoes and green chilies. Mix well. Char tamatar aur teen hari mirch kati hui daal dein. 4. Add spices / Masale daalein: Add salt, red chili powder, turmeric powder, and crushed red chili. Mix thoroughly. Do tbsp namak, do tbsp lal mirch, 1 tbsp haldi, 1 tbsp kuti hui lal mirch daal kar mix karein. 5. Add coriander & cumin / Dhania aur zeera daalein: Add coriander powder and coarsely crushed cumin. Stir well. Do tbsp dhania powder aur 1 tsp mota mota kuta hua zeera daal dein. 6. Add water / Pani daalein: Pour ½ cup water and mix. Cook on low flame. Aadha cup pani daal kar neeche na lage is liye halka mix karein. 7. Cook eggplant / Baingan pakayein: Add chopped eggplant. Cook 2–3 mins, then cover and simmer for 5 mins on low flame. 1 kg baingan daal kar 2–3 mins cook karein, phir 5 mins ke liye dhakkan de kar dam par rakhein. 8. Add potatoes / Aloo daalein: Add chopped potatoes. Cover and cook for 10 mins on low flame until tender. 4 medium aloo daal kar 10 mins ke liye dhakkan de kar dam par rakhein. 9. Garnish & serve / Sajawat aur serve karein: Add fresh coriander and extra green chilies. Serve hot with roti or rice. Fresh dhania aur 3 hari mirch daal kar garma garam roti ke sath serve karein. #AlooBaingan #VegetableCurry #EasyRecipe #HomeCooking #PakistaniFood #ZaighEAqsa #HealthyMeals #RotiSabzi