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🍆🥔 Special Brinjal Potato Mixed Curry Tutorial

A simple step-by-step tutorial for your special home-style curry.

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Ingredients

• 6–7 brinjals (eggplants)
• 3–4 potatoes
• 2 drumstick pieces
• 4–5 small onions
• 1/2 cup field beans

Masala Mix

• 2 onions
• 2 tomatoes
• 1/4 cup crushed peanuts
• 1/2 cup grated coconut
• 1/4 cup coriander leaves
• 1 tsp turmeric
• 2 tsp red chilli powder
• 1/2 tsp garam masala
• Salt as needed

Tempering

• 2 tbsp oil
• 1/4 tsp methi dana
• A pinch of hing

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👩‍🍳 Tutorial Steps

Step 1: Cut the vegetables

Wash and cut the brinjals and potatoes into medium pieces. Cut drumsticks into small pieces. Peel the small onions.

Step 2: Make the special hand-mixed masala

Take chopped onions and tomatoes in a bowl. Add peanuts, coconut, coriander, turmeric, chilli powder, garam masala, and salt.

Now mix everything well with your hand. Crush the onions and tomatoes nicely until it becomes a soft dough-like paste. This is the special step that gives the curry extra taste.

Step 3: Heat the pressure cooker

Add oil. Add methi dana and hing. Let it fry for a few seconds.

Step 4: Fry the masala

Add the hand-mixed masala paste. Cook for 3–4 minutes until the raw smell goes away.

Step 5: Add vegetables

Add brinjal, potato, drumstick, and beans. Mix everything nicely.

Step 6: Pressure cook

Add a little water. Close the lid. Cook for 2 whistles.

Step 7: Serve

Let the pressure release. Open and mix gently. Serve hot with rice or chapati.

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🌟 Tip

The secret taste comes from mixing the masala by hand into a dough-like paste before cooking.

Vegetable Kashmiri

Ingredients:

Cauliflower: 1 cup (florets)

Potatoes: 2 large (cut into chunks)

Ladies finger: 1 cup(cut into 1 inch pieces)

Curd :1 cup

Water: 1/2 cup

Oil: 2 teaspoons

Chilli powder: 1 teaspoon

Salt: to taste

Ingredients for dry masala:

Cumin seeds: 2 teaspoons

Black peppercorns: 8

Green cardamom: 2 (seeds only)

Cinnamon stick: 2 inches

Nutmeg: 1/2 teaspoon (grated)

Procedure for dry masala: 

Grind together all the above ingredients into fine powder.

Ingredients for wet masala:

Green chillies: 2

Ginger: 1 inch

Procedure for wet masala :

Grind together all the above ingredients into paste.

Main procedure:

Heat oil in a large sauce pan and cook wet masala for 1 minute, stirring all the time.

Add the chilli powder, salt and ground dry masala and cook for another minute, stirring all the time to prevent the spices from sticking.

Stir in potatoes, cover and cook for 10 minutes over low heat, stirring occasionally.

Add the cauliflower and ladies finger and cook foe 3 minutes.

Add the curd and water. Bring to boil, then reduce the heat. Cover and simmer for 10 minutes,or until all the vegetables are tender. Garnish with coriander leaves and serve.

Methi Chaman

Ingredients:

Paneer: 200 gms
Fenugreek leaves: 3 bunches (chopped)
Spinach leaves: 8 bunches (chopped)
Onions: 2
Ginger garlic paste: 1 teaspoon
Green chillies:  4
Cumin powder: 1/4 teaspoon
Fennel seeds powder: 14 teaspoon
Garam masala: 1 teaspoon
Chilly powder: 1/2 teaspoon
Cashews and poppy seeds paste: 2 tablespoons
Oil: 1/2cup
Salt: to taste
Fresh cream: 4 teaspoons

Procedure:

Grate paneer.

Boil spinach leaves, chopped onions, chopped green chillies when they are tender drain water and grind into a smooth paste.

Heat oil in a pan and fry fenugreek leaves. Now add ginger garlic paste, chilly powder and fry for 2 more minutes. Now add cashew nuts and poppyseed paste and fry for some more time. Now add spinach paste and fry well. Now it will turn into gravy. Now add garam masala powder,cumin powder,fennel seeds powder and mix well. Now add fresh cream,salt. Mix well and serve hot.

Bandha Kopi Tarkari

Ingredients:

Ginger: 15 gms
Cumin seeds: 1 tablespoon+1/2 teaspoon
Water: 3 tablespoons
Green caramoms: 5(peeled)
Cloves: 3
Cinnamon: 3 sticks(2 1/2 sticks)
Mustard oil: 6 tablespoons (any other can be used)
Bay leaves: 5
Cabbage: 3/4 kg (cut into 2 cm. pieces)
Potatoes: 4 medium (400 gms) (peeled and cut into quarters)
Peas: peas shelled or frozen
Coriander powder: 1 tablespoon
Turmeric powder: 1 1/4 teaspoons
Red chilli powder: 2  1/2 teaspoons
Salt: 1 tablespoon
Tomatoes: 2 medium(chopped)
Sugar: 1 tablespoon (can be eliminated)
Milk: 1  tablespoon
Refined flour: 1 1/2 teaspoon
Ghee: 2 tablespoons

Procedure:

Grind ginger and 1 tablespoon cumin seeds into a paste, adding a little(2 tablespoon)  water from time to time.

Grind cardamoms, cloves and cinnamon into a paste, adding remaining water (1 tablespoon) from time to time.

Heat oil in cooker for about 5 minutes. Add bay leaves, ginger paste and remaining cumin seeds
(1/2 teaspoon). Stir for a few seconds. Add cabbage, potatoes and peas. Stir fry for about 2 minutes.

Add all other ingredients except spice-paste, milk, flour and ghee. Mix.

Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.

Remove cooker from heat. Press finger tip control lightly to release pressure.

Open cooker.

In a bowl, gradually ad milk to flour,blending until smooth. stir into cooker.

Place cooker on high heat. Cook for about 2 minutes stirring gently.

Remove cooker from heat. Add spice-paste. Stir. Pour ghee over kopi. serve hot.

Matar Paneer

Ingredients:

Paneer: 500 gms
ginger- garlic paste: 2 teaspoons
Oil: 1 cup
Onions:  4 medium (grated)
Turmeric powder: 1 teaspoon
Red chilli powder: 2 teaspoons
Coriander powder: 1 1/2 tablespoons
Cumin powder: 1 tablespoon
Salt: to taste
Tomatoes: 2 large(chopped)
Water: 2 3/4 cup
Peas: 5 cups
Garam masala powder: 1/2 teaspoon
Coriander leaves: 1 tablespoon

Procedure:

Group paneer into 3 batches. heat oil in cooker for about 3 minutes. Lightly brown each batch and remove. Drain off excess oil leaving 1/2 cup oil in cooker

Place cooker on high heat. add onions and fry till golden brown.

Add ginger-garlic paste. Stir for a few seconds. Add turmeric,chilli,coriander and cumin powders, salt, tomatoes and 1/4 cup water. Cook till tomatoes are pulpy and oil shows separately (approximately 5 minutes). Stirring occasionally.

Add peas. Stir fry for about 2 minutes. Add  remaining water.

Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 1 minute.

Remove cooker from heat. Lift the weight to release pressure.

Open cooker. Place cooker on medium heat. Add paneer and simmer for about 5 minutes. Add garam masala powder. stir.

Serve hot, garnished with coriander leaves.

Kanda Bachali Kura

Ingredients:

Yam: 1/4 kg (peel the skin and cut into 1 inch pieces)
Indian spinach (bachali kura) : 2 bunches (wash and chop it)
Thick tamarind extract: 2 teaspoons
Salt: to taste
Turmeric powder

For tempering:

Mustard seeds: 1 teaspoon
Black gram Dal: 1 teaspoon
Ground nuts: 1 tablespoon
Bengal gram Dal: 1 teaspoon
Oil: 2 teaspoons
Curry leaves: 10-15

Green chillies: 2 chopped

Ginger: 1 inch piece chopped

Dry red chillies: 2

Ingredients for mustard twist:

Mustard seeds 1 teaspoon

Oil: 1/2 teaspoon

Procedure:

Pour 1 glass of water in a pressure cooker and cook yam, indian spinach upto 1 whistle , when it is done open the cooker and place them in a bowl.

Now heat oil in a pan and add all the tempering ingredients, and add the cooked yam and spinach and stir it,

add salt and turmeric powder.

Now add tamarind extract and stir. When the water is evaporated take the curry in to the serving bowl.

For mustard twist:

Grind mustard seeds into a smooth paste adding some water in a mortar and add 1/2 teaspoon oil to it.

Add this paste to the curry before serving

Gutti Vankaya Kura

Ingredients:

Small brinjals: 1/4 g
Dry red chillies:3
Coriander seeds:1 tablespoon
Black gram Dal: 1 tablespoon
Bengal gram Dal: 1 tablespoon
Mustard seeds:1/2 teaspoon
Cumin seeds: 1/2 teaspoon
Oil: 2 tablespoons

Procedure:

Slit Brinjals on 2 ends but not completely, now place them in salt water.

Heat 1 tablespoon oil in a pan fry all the ingredients except brinjals to golden brown but not charcoal, add 1 teaspoon salt to it grind it to a fine powder. Now take the brinjals and wipe them carefully with a cloth and stuff the brinjals with grinded powder. Take another pan and heat another teaspoon of oil and when it is hot enough place the stuffed brinjals in the oil and fry them on medium heat turning all the sides when the brinjals are tender add remaining grinded powder and check salt. Now the curry is ready to serve.

Aloo Subji

Ingrediants:

Potato: 500 gms
Bay leaves: 2
Cloves: 4
Cinnamon pieces: 3-4
Cumin: 1/2 teaspoon
Mustard seeds: 1/2 teaspoon
Hing: a little
Curry leaves: 4-5
Chopped green chillies: 2
Chilli powder: 2 teaspoons
Coriander powder: 2 teaspoons
Turmeric powder: a pinch
Curd: 1 cup

Procedure:

Boil the potatoes.
Peal them and cut into pieces.
Heat oil in a flat utensil and fry mustard seeds for a minute.
Add biryanileaves,cloves, cinnamon pieces,cumin,hing,green chilliesand curry leaves.
Fry them for 2-4 minutes.
Add potato pieces in it and stir.
Add chilly powder,coriander powder,turmeric powder,salt and 1/2 cup of water.
Stir and cook it for some time.
Beat curd and mix in it, stir and cook it for further few minutes.
Serve hot. Sprinkle chopped green coriander on it for decoration and taste.

Bhagare Baingan

Ingredients:

Quatered brinjals: ¼ kg
Thick tamarind water: ½ cup
Curry leaves: 10
Chilli powder: 1 teaspoon
Turmeric powder: ¼ teaspoon
Oil:  ½ cup
Green chillies: 4 (slit in center)
Ginger paste: 1 teaspoon
Garlic paste: 1 teaspoon
Chopped coriander leaves: 2 tablespoons

Ingredients for masala:

Coriander seeds: 1½ teaspoons
Poppy seeds: 1½ tablespoons
Sesame seeds: 1½ tablespoons
Cumin seeds: ½ teaspoons
Peanuts: 1 tablespoon
Grated dry coconut: ½ cup
Onion:1 large


Procedure:

Take ingrediants for masala.
Roast and grind this till fine paste and keep aside.
Heat oil in a pan fry brinjals and remove from oil when light brown.
In same oil fry curry leaves, ground masala, ginger, garlic, turmeric, chilli powder till well browned.
Then add tamarind water, ½ cup hot water, brinjals and green chillies in it.
Add salt to taste.
Stir well cover and simmer till  masala gets thick Remove from fire, stir in the  chopped coriander leaves, Serve hot with chapaties, rice etc.

Navaratan Korma

Ingrediants:

Paneer: 150 gms
Boiled vegetables: 3 cups (potatoes, green peas, freanch beans, cucumber, carrot, cauliflower)
Tomatoes: 4
Onions: 3
Ginger & garlic paste: 1 teaspoon
Turmeric powder: ½ teaspoon
Coriander powder: 2 teaspoons
Chilly powder: 2 teaspoons
Garam masala: 1½ teaspoons
Milk: ½ cup
Fresh cream: 4 teaspoons
Ghee: 3 tablespoons
Salt to taste

Procedure:

Now chop the onions, put pototoes in boiling water for 10 minutes,remove skin and cut them.
Make small pieces of paneer, fry it in ghee.
Fry onions separately in ghee for few minutes.
Add ginger garlic paste and fry them for 2 minutes.
Add tomatoes, turmeric powder, coriander powder,chilly powder, garam masala and salt to taste.
Fry for 4 to 6 minutes on low flame.
Add boiled vegetables, milk and fried paneer pieces and cook them for few minutes on low heat.
"Serve-hot"  with roti, pulov, veg-biryani etc.

Beans coconut masala curry

Ingredients:

Beans:1/4 kg(cut into 1 inch pieces and half cooked)

Onion:1 small(chopped into small pieces)

Curry leaves:10

Turmeric a pinch

Coriander leaves some to garnish

Oil:3 tea spoons

Ingredients for dry masala:

Urad dal:1teaspoon

Chana dal:1teaspoon 

Coriander seeds: 1teaspoon 

Mustard seeds:1teaspoon

Jeera: 1teaspoon  

Dry red chilles: 2 

Procedure:

Dry roast all the above ingredients and powder them

Ingredients for wet masala:

Grated coconut: 1/2 cup 

Ginger: 1 inch piece

Garlic  cloves:4-5

Green chilles:3

Procedure:

Grind all the above ingredients into paste adding some water.

Main procedure:

Heat a pan add some oil, when the oil is heat enough add curry leaves and chopped onions.

When  the onions are transparent add a pinch of turmeric. 

Now add the dry and wet masalas.

Now add some water and half cooked beans now simmer the flame and cover the pan and cook till the beans are tender.

Now dish out the curry and sprinkle some coriander leaves.