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We hope you got benefit from reading it, now let’s go back to aubergine curry in peanut sauce recipe. To cook aubergine curry in peanut sauce you only need 20 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Aubergine curry in peanut sauce:
- Get 1 large aubergine
- Use 3 tablespoon yogurt
- Prepare 2 tablespoon gram flour
- You need 1/4 teaspoon turmeric x2
- Get 1 teaspoon chilli powder x 2
- Get to taste Salt
- Provide 1 teaspoon kasuri methi (dried fenugreek leaves)
- Use 1 cup chopped tomatoes
- Provide 1 cup chopped onion
- Get 1 tablespoon ginger garlic paste
- Prepare 1 teaspoon green chilli paste
- Take 1 teaspoon garam masala
- Get 1 cup peanuts
- Prepare Oil to fry
- Use 2 tablespoon oil
- Take 1/2 teaspoon mustard seeds
- Get 1 teaspoon cumin seeds
- Prepare 1 teaspoon onion seeds
- You need 1/2 cup chopped coriander
- You need 2 spring onions finely chopped
Instructions to make Aubergine curry in peanut sauce:
- In a bowl add yogurt and gram flour and mix until smooth paste. Add salt, turmeric powder, chilli powder, ginger garlic paste, chilli paste and kasuri methi and mix well. - Cut the aubergine in small cubes and add and let it marinate for 1/2 an hour. - In a wok heat oil and fry the marinated aubergine until golden brown on medium heat.
- N a pan heat oil and add cumin, mustard and onion seeds. Once it starts fluttering add the onions and sauté for 2 minutes. Add tomatoes and onions and cook for a minute or so. Now add in the ground peanuts, chilli powder, turmeric powder, salt and add 1/2 cup water. Let it cook for 3 to 4 minutes. Add the fried aubergine and mix well. Cook for further 2 minutes on medium heat. Transfer in serving bowl and garnish with coriander and spring onions.
Cover the pot and allow the sauce to come to a gentle simmer. Simmer on a low heat until the tomatoes fall apart and the sauce becomes more uniform, without large tomato chunks in it. Make this delicious roasted aubergine and chickpea curry. Serve as a main with rice and poppadoms or as a side with a dhal. When the aubergine is cooked add this too, the sauce should be nice and thick.
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