I make tofu in the air fryer in 10 minutes that is amazingly crunchy outside with the perfect texture inside. I use a coating of cornstarch which gives super crispy results without being chewy.
This is a naturally vegan recipe that you can adapt with different flavourings or keep plain and use in your favourite recipes.
This spicy sweet corn chaat recipe, or masala corn recipe, is a delicious Indian street style snack. This Indian chaat recipe is made with sweet corn kernels, crunchy onions, tomato and tangy spice powders!
This Indian Cabbage Curry is a quick, dry cabbage sabzi made with shredded white cabbage, ginger, green chilli, fresh tomato and simple Indian spices. It is vegan, gluten-free, made without onion or garlic, and cooked without added water so the cabbage turns tender, sweet and lightly caramelised instead of soggy.
I serve it as a simple mid-week meal with soft Gujarati rotli.
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This recipe takes inspiration from the flavours of our Gujarati kobi bateta nu shaak: no onion, no garlic and a simple masala.
But it is not exactly the traditional Gujarati version because I keep this one plain. No potatoes. No peas. Just cabbage.
That actually happened by accident once, when I thought we had potatoes and realised we didn’t. I made the cabbage anyway, and it was surprisingly delicious!
The cabbage becomes tender and slightly sweet when it cooks in its own steam. If you let the bottom catch just a little (yes, I found out by accident!), without burning (phew!), you get a lovely gentle caramelised flavour too.
In the winter months, I also love this potato and brussels sprouts curry when I want another simple vegetable curry with the same cosy, everyday feel.
Full ingredients with measurements are available in the recipe card below at the end of this post
White cabbage
Fresh white cabbage is best here. I shred it finely, but not as thin as coleslaw. Try to keep the pieces a similar size so they cook evenly.
I would not roughly chop it for this recipe. You want soft, separate strands of cabbage, not big uneven chunks.
I often use leftover cabbage to make cabbage paratha.
Fresh tomato
Use fresh tomato rather than tomato paste.
You do not want a tomato sauce or gravy here. The tomato should bring a little freshness and acidity without taking over.
Add it halfway through cooking. If you add tomato too early, the cabbage takes longer to soften.
Ginger and green chilli
Fresh crushed ginger and green chilli give the curry its warmth.
They make the cabbage taste lively without needing a heavy masala.
Mustard seeds and hing
Mustard seeds give the first layer of flavour.
Hing is optional, but I like it in no onion, no garlic Indian curries.
This is the kind of everyday shaak I like with plain roti, simple dal and pickle.
Serve it with soft gujarati rotli, gujarati dal and jeera rice for a simple home-style meal.
It is also lovely with something sharp on the side, such as instant carrot green chilli pickle, gajar marcha athanu or instant stuffed red chilli pickle.
For another cabbage recipe, try Gujarati kobi no sambharo, which is more of a quick Gujarati cabbage salad.
Can I make cabbage curry without onion and garlic?
Yes. This recipe is made without onion and garlic, so the cabbage stays light and delicate.
Do I need to add water?
No. Do not add water unless the spices are catching badly. Cabbage releases enough moisture as it cooks.
Why is my cabbage curry watery?
The cabbage may have released too much moisture, or the pan may have stayed covered for too long. Cook uncovered for a few minutes, on medium-heat heat so the water evaporates. To prevent this happening, I usually cut, wash in advance and leave to drain well before cooking.
Why do you add tomato later?
Tomato can slow the cabbage from softening. Adding it halfway through lets the cabbage cook first while still giving the tomato time to soften.
Can I add potatoes or peas?
Yes, but this version is deliberately plain. For potatoes, make kobi bateta nu shaak.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeThis delicious Air Fryer Beet Chips recipe is so easy! With just 2 simple ingredients, you can make perfectly crispy and crunchy homemade beet chips within 20 minutes.
Naturally vegan and gluten-free and tastes amazing dipped into this Sour Cream and Chive Dip.
This fabulous ribbon zucchini salad with green beans, apple, herbs and basil sauce is the freshest green salad EVER! It is inspired by the courgette salad found on the menu at the Prada Café in Harrods.
It's vegan, gluten-free and ready within 15 minutes.
This easy Basil Sauce recipe is made from fresh basil leaves, garlic and oil has a prep time of just 2 minutes!
Naturally vegan and gluten-free and so versatile. I love it in this Ribbon Zucchini Salad.
This wonderfully creamy Pistachio Latte is made with steamed milk, pistachio cream and a shot of espresso. It has the cosy flavour of sweet pistachio and is perfect for those who are a fan of the Starbucks version.
Recipes for the hot copycat Starbucks pistachio latte and iced version are given below.
Chickpeas, also known as garbanzo beans, are a staple in Indian cooking. Browse through this selection of the best Vegetarian Indian Chickpea Recipes.
My Air Fryer Zucchini Fries (courgette fries) are super crispy outside and tender inside. They're a tasty snack made with minimal oil and no egg.
This vegan appetizer or side can be ready in less than 20 minutes. Great with this Sour Cream and Chive Dip.
This Air Fryer Corn on the Cob recipe is the best way to enjoy fresh corn! Cook perfect corn with juicy kernels for an irresistible side dish or snack! Ready in less than 15 minutes.
This easy Cucumber Raita is a cooling Indian yogurt side made with grated cucumber, Greek yogurt, fresh mint and a little sugar for balance. I make it whenever a meal needs something fresh, creamy and cooling on the table.
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No Indian meal feels complete to me without a bowl of cucumber raita. I specifically keep my cucumber raita light and fresh and never overpowering.
I serve it with Indian rice dishes, spicy curries, stuffed parathas, and even as a dip with BBQ dishes like tandoori paneer tikka. It brings the whole meal together without competing with the main dish.
For dinner parties, I serve it during starters alongside other Indian poppadom dips with crispy restaurant style onion bhajis.
[feast_advanced_jump_to]Greek yogurt
I prefer Greek yogurt because it is thick, creamy and holds the moisture from the cucumber well.
For everyday meals, I often skip squeezing the cucumber and simply use thick Greek yoghurt.
Cucumber
I use English cucumber, so I do not peel it. If you live somewhere where cucumber skin is thicker or bitter, peel it first.
Sugar
The sugar is not there to make the raita sweet. It adds gentle balance.
I use it in the same way I would in Indian yogurt mint sauce. Just enough to complement spicy food.
Mint
I always use fresh mint. Just tear or roughly chop the leaves before adding them.
Coriander also works, but it gives a different kind of freshness. Mint is my favourite for classic cucumber raita.
Green chilli
Green chilli is optional. It is common in Indian raita, but I only add a little. The aim is freshness, not heat.
Keep the flavours gentle. Raita is there to cool and balance the meal, not become the loudest thing on the table.
If I am serving guests, I always squeeze the cucumber first. It gives a thicker, neater finish.
English cucumbers are very watery, so squeezing makes a big difference if you want a thick raita.
2 - If you are making this quickly for an everyday meal, you can skip the squeezing and use thick Greek yoghurt instead.
The raita should be creamy and spoonable, not watery.
I love serving cucumber raita with anything spicy, rich or grilled.
You can make cucumber raita a few hours ahead.
If I am making it for guests, I squeeze the cucumber first and keep the raita covered in the fridge until serving.
For everyday meals, I often mix it quickly and serve it straight away.
Leftovers are best eaten the next day.
I do not freeze raita.
I recommend squeezing the cucumber if you are serving guests or want a thicker raita. For everyday meals, I often skip it and use thick Greek yoghurt instead.
Yes. Homemade yoghurt works well, but I would squeeze the cucumber first because homemade yoghurt is usually thinner than Greek yoghurt.
I do not add garlic to my everyday cucumber raita. I keep this version fresh, cooling and lightly sweet. Garlic is better suited to authentic Greek tzatziki or garlic yogurt sauce.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeThis Aloo Methi recipe is a simple but delicious Indian stir fry made with potatoes, fresh methi leaves, garlic and basic Indian spices. It pairs wonderfully with Indian flatbread such as gujarati rotli.
This simple recipe is naturally vegan and gluten-free.
This Air Fryer Buffalo Cauliflower is so easy to prepare. Cauliflower florets are battered then coated in a homemade buffalo sauce.
This vegetarian appetizer or side dish goes great with Sour Cream and Chive Dip.
This Easy Strawberry Lassi Recipe is a fruitier version of traditional lassi. It is an Indian yogurt drink made with a blend of fresh strawberries, yogurt and sugar. Perfect for the hot summer months but can be enjoyed all year round.
This creamy sweet lassi is ready in 5 minutes and can easily be made vegan.
This is the best selection of Indian fusion desserts to serve at parties and occasions. These modern desserts are often a twist on the traditional Indian sweet, creating something unique and exciting for the festive months!
All recipes are eggless and suitable for vegetarians. Where possible, vegan options are provided in the post.
Indian sweets are enjoyed throughout the year and are devoured across the globe! They are often served to guests at weddings, parties and get-togethers. They are also prepared at home - because who needs an excuse to make desserts!
Some of the most well known classic Indian dessert are gulab jamun, ras malai, jalebis and carrot halwa!
You can find the recipes in this roundup of Indian Milk Sweets/Desserts or Easy Indian Desserts for Dinner Parties.
As much as I love the beauty of traditional Indian desserts, it's exciting to experiment with different flavours and design a fusion dish.
The sweets in this list have a modern twist and incorporate western flavors in some way.
Ingredients can be found in either local supermarkets or Indian stores.
Scroll through the most delicious fusion barfi, peda, cakes and drinks recipes!
Three layers of Barfi are inspired by the delicious treat Millionaires Shortbread. Vanilla, caramel and chocolate flavoured layers combine to create a modern barfi recipe.
Baklava Barfi incorporates incredible Middle eastern flavours with soft Barfi. It is a great recipe for the festive season that works perfectly on Diwali or Eid!
This is one of my favourites from the list! The first layer is made with a white chocolate ganache and the middle layer comprises of a almonds butter barfi. The bottom layer is a digestive biscuit base.
We already know that chocolate pairs beautifully with barfi but the addition of a peanut flavoured layer takes this sweet to the stratosphere!
You've probably layered Nutella on toast for breakfast but have you mixed it in with barfi? This will be a guaranteed hit whenever you choose to make it!
This pistachio barfi and chocolate barfi blend is exciting and full of flavour and colour!
This soft Pumpkin Kalakand would make the perfect Halloween/Diwali crossover dessert! Kalakand can be prepared with paneer or ricotta cheese
This Indian milk cake has a double layer of rose and chocolate! It tastes like Turkish delight yet has the textures of a classical Indian kalakand.
In keeping with the national love of chai, these chai peda are made with 4 ingredients!
Imagine incredible Devonshire Clotted Cream Fudge, now imagine those flavours in soft peda!
These peda are prepared with salted caramel - the "it" flavour that graces cookies, ice creams and more.
Mango Coconut and Badam Ladoo are glorious and are even worthy of weddings!
These spongy cupcakes are eggless and are flavoured with cardamom powder.
For an Indian twist for the cream cones, look no further than this rose and pistachio version. The mixture is made with yogurt and whipped cream. Rather than making the pastry from scratch, I've gone with a store bought puff pastry. Garnish with fragrant rose petals and pistachio dust.
Traditional Nankhatai (Indian shortbread biscuits) are given a fun twist for kids. The addition of fun fetti provides colour making these treats perfect for a celebration - maybe a birthday?
These incredible biscuits are made using Scottish shortbread recipe but with the quintessential rose and pistachio flavours!
This spongy eggless cake is prepared from Gulab Jamux mix. It is then doused in sugar syrup - best enjoyed at room temperature. It is an alternative to gulab jamun cheesecake!
This gorgeous eggless cream cake is flavoured with Indian flavours. It is topped with rasmalai to make it the perfect show stopping dessert for all kinds of celebrations.
For an alternative to vanilla ice cream, try this Kulfi that is flavoured with chai! Two things that Indians love most!!
Bhapa Doi is a bit like an Indian cheesecake. It is made from baked yogurt. This version is topped with an orange syrup that is flavoured with Indian spices.
This non alcoholic cardamom mojito is flavoured with cardamom syrup. It is a striking drink to serve at an Indian dinner party!
Mango Cheesecake Lassi is perfect for beginners! It is made from a delicious combination of mango, cream cheese and yogurt!
This Rose Sharbat is also flavoured with hibiscus petals. It is the ultimate summer refresher and it looks absolutely stunning in a large serving glass!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeAloo Shimla Mirch Sabzi, or Aloo Capsicum, is a delicious Indian curry made with sauteed potatoes, green peppers and basic Indian spices. It is a no onion and garlic recipe.
Naturally vegan and gluten-free. Best served as a quick weeknight dinner with Gujarati rotlis.
This Crispy Air Fryer Gobi Manchurian recipe is quicker to make than the original cauliflower manchurian. Air Fried Cauliflower is tossed in an Indo-Chinese gravy which can be served as an appetizer or main dish.
It is naturally vegan, gluten-free and so delicious! Serve with Schezwan Fried Rice.
This easy and quick peanut butter mousse recipe is made with just 4 ingredients and takes 5 minutes prep time. It's so creamy with a delicious peanut butter flavour.
These Air Fryer Veggie Fajitas are colourful, smoky and perfect for a quick vegan lunch or weeknight dinner. Firm tofu, peppers and onion are tossed with fajita seasoning and crushed tomatoes, then cooked in the air fryer until the tofu is lightly crisp and the vegetables still have some crunch. Utterly delicious wrapped in tortillas or served as a fajita bowl.
I love them with this creamy cilantro sauce that can be served with tacos, fajitas and more!
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I usually make these when I want something colourful and quick without standing over a frying pan. For a similar stovetop version with beans, try my tofu black bean fajitas, or for another Mexican-style vegetarian meal, make sweet potato and black bean quesadillas or espresso black bean tacos.
For an Indian-Mexican fusion twist, these tandoori chickpea and cauliflower tacos are hard to beat!
Full ingredients with measurements are available in the recipe card below at the end of this post
Tofu
Firm tofu works best here because it holds its shape in the air fryer. I also like to drain it for about 30 minutes first to improve its texture.
I've found that tofu needs a few minutes longer than the peppers and onions, so I make the fajitas in 2 steps.
If everything goes into the air fryer together, the peppers can soften or catch before the tofu has had a chance to firm up. I prefer cooking the tofu first until it just begins to crisp, then adding the seasoned vegetables for the final few minutes.
That way, you get lightly crisp tofu and peppers that still have some bite.
For a simple base recipe you can season any way, see my crispy air fryer tofu.
Peppers & Onions
Slice them into thick strips rather than very thin slices. Thin pieces can soften too quickly in the air fryer. You want them colourful, juicy and still a little crunchy.
Fajitas seasoning
A shop-bought fajita spice mix is completely fine - I like the Schwartz brand. When I prepare a homemade seasoning, I use equal parts red chilli powder, cayenne, paprika, cumin-coriander powder, garlic powder, onion powder and oregano.
Crushed tomatoes
I find the crushed tomatoes help the seasoning cling to the tofu and vegetables, so the filling tastes coated rather than dry. I use either passata or crush tinned tomatoes.
I usually serve these air fryer veggie fajitas in warm tortillas with lime, coriander and something creamy on top. Creamy Greek yogurt coriander sauce is the easiest option, but sour cream and chive dip or yogurt garlic sauce also work if you want something cooling.
For freshness, add mango pico de gallo, mango avocado salsa or strawberry avocado salsa. For a more filling meal, skip the tortillas and serve the tofu and peppers over Mexican cilantro lime rice as a fajita bowl.
If you want sides, keep it air fryer-friendly with Mexican air fryer cheesy potatoes, air fryer carrot fries or air fryer avocado fries (made without egg).
To finish the meal, I’d go for a cold mango mocktail, fresas con crema or air fryer grilled pineapple.
Store leftovers in an airtight container and keep in the fridge for up to 3 days. Reheat in the microwave or the air fryer.
I do not recommend freezing this recipe - the tofu and cooked veggies will loose their texture in the freezer and upon thawing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeThis Creamy Cilantro Sauce recipe or Coriander Sauce is a light, fresh sauce that is perfect in wraps, tacos, or on veggies. It also works as a salad dressing or dipping sauce too!
You only need 6 ingredients and 2 minutes prep time to make this cilantro cream sauce.
I love it as a dip for these Air Fryer Cauliflower.
Parmentier Potatoes are a delicious side dish that are so easy to make. Potatoes are cubed, seasoned then roasted or pan-fried until crispy outside and tender inside.
These mini roast potatoes are vegan, gluten-free and ready in 15 minutes. Instructions for oven roasted, pan fried and air fryer method given below.
This Whipped Goat Cheese Dip with honey is made with 5 simple ingredients and takes only 5 minutes to make! It's creamy, slightly sweet, slightly savory and tastes amazing!
Perfect as an appetizer or spread with crackers, on crostini or with fresh veggies.
This Mango Pico de Gallo is a tropical twist on the original Pico de Gallo recipe! Juicy mangoes, fresh tomatoes, crisp red onion, spicy jalapeno peppers and fresh cilantro are tossed in fresh lime juice to make this colourful salsa.
It's naturally vegan, gluten-free and ready in 10 minutes. Serve as an appetizer or side dish.
I love it with these Air Fryer Fajitas!
This easy Puff Pastry Apple Tart recipe is the perfect simple dessert! Simply slice apples, coat in sugar and layer over a store-bought puff pastry and bake until golden brown. I've baked mine in the Air Fryer but you can use the oven too.
It is naturally suitable for vegans, vegetarians and is egg-free.
These Air Fryer Diced Potatoes are super crispy outside and have a soft and fluffy interior. They take less than 30 minutes to make and do not require parboiling!
Cubed potatoes are the perfect side dish for cauliflower and chickpea tacos!
My version of this Yogurt Garlic Sauce is made with just 3 main ingredients and takes only 2 minutes. It's the perfect dipping sauce for so many dishes like shawarma, kebabs, kofta and grilled vegetables! I love it with my falafel sandwiches and air fryer smashed potatoes.
This fresh Israeli Salad is a wonderful Middle Eastern side dish. It is made with finely chopped cucumber, tomato, red onion and peppers.
It is naturally vegan, gluten-free, with a total prep time of 10 minutes.
Shirazi Salad or Salad-e Shirazi is a tangy Persian salad made with chopped cucumber, tomato and red onion. It is simply dressed with lemon juice, olive oil and dried mint.
This simple salad is naturally vegan and gluten-free and is the perfect side dish for so many meals.
You will be making this Green Lentil Salad recipe over and over again! Tender green lentils and veggies are tossed in a lemon garlic dressing. It is packed with textures and flavor - perfect for any season, rain or shine!
It is vegan, naturally gluten-free and works well for meal prep, as a side salad or main.
You can make Air Fryer French Bread Pizza with baguettes from scratch in 10 minutes - perfect for a quick lunch for the whole family!
Included is an Air Fryer Frozen French Bread Pizza recipe that takes just 5 minutes.
Prepare super easy Watermelon Mocktail that is perfect for a hot summers day! This non-alcoholic drink with watermelon, mint and lime is sweet, fizzy and so refreshing! Make it with just 4 ingredients in less than 10 minutes.
This Whole Masoor Dal recipe is perfect for a mid-week meal alongside boiled rice and roti. Sabut Masoor Dal or Whole Brown Lentils make a perfect Indian curry that is so quick and easy to prepare.
This everyday dal is naturally vegan and gluten-free. Instant Pot and Stove Top pressure cooker recipe included.
Serve crispy samosas alongside these 12 finger-licking samosa sauces or samosa chutneys to dip into. Choose one or a few of these samosa dipping sauces to pair with Indian appetizers.
All sauce recipes are suitable for vegetarians, some vegan and are gluten-free. Included in the recipe card is a Red Samosa Sauce recipe with step by step instructions and video.
You can make perfectly baked sweet potatoes in the air fryer in 40 minutes with 2 ingredients! These are so soft and fluffy - great as a main or side dish.
I also use a quick method whereby I use the microwave first. Dinner's ready even faster!
Prepare this delicious Bhindi Bhaji recipe for your next curry night! Okra are tossed in a onion, tomato gravy and flavoured with Indian spices - just like the Indian Okra Curry served at your local takeaway.
This main or vegetarian side dish is naturally vegan and gluten-free. Don't forgot to check out the helpful tips in the post to make perfect Bhindi Masala without any slime.
You can prepare super crispy air fryer cauliflower in a couple of minutes and with only a few ingredients.
This easy appetizer or side dish is naturally vegan and gluten-free.
Goes great with this Lemon, Thyme and Garlic Potato Tart and Cilantro Cream Sauce.
Lemon, fresh thyme and garlic flavour this glorious vegetarian savoury tart. This potato tart recipe is layered with creamy baby potatoes. This easy recipe can be made at home with minimal hassle thanks to a shop bought pastry case.
Serve with a side salad, steamed greens or air fryer cauliflower for a delicious lunch or light dinner.
Sev Tameta nu Shaak is a delicious Kathiyawadi Gujarati curry. It is prepared by combining fried gram flour noodles (crunchy sev) with a spicy and sweet tomato and garlic gravy.
Enjoy as a main meal alongside gujarati rotli (rotis). This recipe is naturally vegan and gluten-free.
You will not miss eggs in this Baked Eggless Cheesecake recipe. It has all the hallmarks of a perfect New York Cheesecake without needing eggs - it has a rich, creamy and dense filling with a buttery crust.
It is the perfect dessert for a small party, get-together and more!
Homemade Sour Cream and Chive Dip is so easy to make with just three ingredients. It is a soured cream and mayonnaise based dip with chives. It is suitable for vegetarians, is naturally gluten-free and takes less than 5 minutes to prepare.
For the crispiest smashed potatoes without having to boil potatoes first, look no further than my easy air fryer version. They're flavoured with garlic and herbs and cooked to golden-brown perfection! So good with my sour cream and chive dip!
This semi-dry Punjabi style Aloo Baingan is made with aubergine (eggplant) and potato cooked in an onion tomato bhuna masala. I love it as an easy 20 minute mid week main.
This naturally vegan sabji is made with potatoes (aloo) and eggplants (baingan) cooked together in a blend of aromatic spices, onions, garlic and tomatoes.
Other eggplant curry recipes we love are baingan bharta, baingan masala and Gujarati style ringan bateta nu shaak. Restaurant style Brinjal Bhaji is an easy recipe that is great for a weekend curry night.
Full ingredients with measurements are available in the recipe card below at the end of this post
Aubergine/eggplant - cut into large pieces.
Potatoes - peeled and cut into wedges.
Onion, garlic, ginger - you will need finely chopped onion. Either chop or use a food processor.
Green chilies - I have used slit green chilli. To save time, you could also grind the chillies with the onion garlic mixture.
Tomatoes - You can crush fresh tomatoes or use tinned tomatoes/ passata. My preference is either tinned or passata as it gives a thicker gravy. Alternatively use tomato paste.
Spice powders - you need the four basic Indian spices - red chilli powder, turmeric powder, ground coriander powder, cumin powder, garam masala. I like to add the garam masala once the dish has finished cooking.
Cumin seeds - cumin seeds are added to hot oil.
Oil - I have used olive oil but you can use other flavourless oil.
Garnish - coriander leaves.
Lemon juice - optionally add a squeeze of lemon juice at the end to round off the flavours.
Prepare your ingredients in advance.
Heat oil in a pan on medium heat.
When the oil is hot, add the cumin seeds. Once they sizzle, add in the chopped onion.
Allow the onion to cook until translucent then add the ginger garlic paste and cook the mixture on medium-high heat for 2-3 minutes or until the raw smell goes.
Tip in the chopped potatoes, mix everything well and cook with the lid on.
When the potatoes are half cooked, add in the eggplant pieces and mix well.
Cook until the potatoes and aubergine are tender but not completely cooked.
Add the green chillies, tomato and spice powders (leave out the garam masala until later).
If you need to add a tablespoon of water, do it here to prevent the masala burning. You do not want a lot of moisture in this recipe.
Add in the salt and cook on low heat until the vegetables are tender or around 4-5 minutes.
Finish with garam masala. Garnish with fresh cilantro when serving.
You can also follow the same recipe using the instant pot but I would stick to using sauté function rather than the pressure cook function.
This Indian style potato eggplant curry can be served with a variety of Indian dishes as a main course.
In Indian cuisine, there are many different bread recipes. I like soft rotlis best but you can also try garlic and coriander naans or plain paratha.
As it is a dry curry, I like to pair it with a side like dhaba style dal fry and jeera rice.
For salads, an Indian salad like onion, tomato and cucumber kachumber goes best to add freshness and balance.
Cucumber raita is a yogurt-based side dish that complements the spiciness of aloo baingan.
Indian pickles and poppadom dips are a great way to add some tanginess to your meal. Mango pickle or green chutney (made with cilantro and mint) are popular choices. A stack of fresh homemade poppadoms are great.
Leftovers can be stored in an airtight container and kept in the fridge for up to 3 days.
I do not recommend freezing aloo baingan as the texture of the eggplant and potato will change upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe