Spicy Eggplant Curry- Bangaaan Salaan

This Spicy Eggplant Curry is perfect for those folks that love eggplant and love the flavor of Pakistani/Indian cuisine. This spicy curry is subtly sweet from the eggplant yet has an aromatic kick with all of the spices. This recipe is also really versatile in terms of cooking method! You can either follow my steps listed below or simply just dump all of the ingredients into a pot and cook it that way. I find that by cooking the onions and tomatoes first makes it a bit more saucy, but it is totally based on personal preference!

This recipe is a healthy version of the traditional dish, so there is a lot less oil. You can definitely add more oil to your liking! This is a hearty curry loaded with potatoes and can even be eaten by itself if you would like to keep this low carb! Pair this with some rice, rothi or naan and you’ll have an easy weeknights dinner ready in 45 minutes!


-1 Eggplant (chopped)

-2 Roma Tomatoes (chopped)

-3 Russet Potatoes (roughly chopped)

-1 Serrano Chilli Pepper diced

-1 Onion (diced)

-4 tsp of Oil

-1 tsp Salt

-1 tsp Red Chilli Powder

-1 tsp Cumin

-Pinch of Turmeric

-1 tsp minced Garlic

-1/2 tsp of minced Ginger


1). Chop up your onion and place it in a medium sized pan with the oil and spices. After 2 minutes, add in your garlic and ginger. You’ll want to cook this on medium high heat.

2). While your onions are cooking, chop your tomatoes and Serrano peppers. Once your onions are golden brown add in your Tomatoes and Serrano Peppers to the pot and cover the pot with a lid.

3). In the meantime you’ll want to do it chop of your eggplant in the following manner: chop your eggplant into roughly 1/4 inch thick rounds. Once you have chop your eggplant into rounds, cube each round until all of the eggplant rounds have been cubed. Then place your diced eggplant in a large bowl filled with water. This will prevent your eggplant from browning while you chop the rest of the eggplant.

4) Add in your roughly chopped potatoes and rinsed and drained eggplant to the pot., alongside with 1/4 cup of water. Lower the flame to medium low and place a lid on top. You’ll want to stir it occasionally so that the curry doesn’t stick to the bottom of the pan. You’ll notice that after 10 minutes, your eggplant will start to break down a little. After 20 minutes, your curry should be ready. You’ll know its ready when the potatoes and eggplant will have softened.

5). Taste your curry and adjust it for seasoning. If there is still some water left in your curry, you’ll want to cook it for a bit longer with the pot uncovered on medium high heat.


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