India Eggplant Kheema Curry
Eggplant (bhaigan) is beloved by Indians and is a favorite for hearty curries and stews. This combination of eggplant and ground meat (kheema) creates a delectable curry, which is both filling and simple to make. Instead of coconut milk, this version uses yogurt for a creamy finish. Recipe Servings: Serves 4
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1/2 lb (226 g) ground lamb
- 2 cups (500 g) cubed eggplant
- 2 Tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) mustard seeds
- 1 Tbsp(15 ml) chopped garlic
- 1 Tbsp (15 ml) chopped ginger
- 1 Tbsp (15 ml) curry powder
- 1 tsp (5 ml) turmeric
- 1 1/2 teaspoon (7.5 ml) sea salt
- 1 Tbsp (15 ml) water
- 1 cup (240 ml) yogurt
Directions
- In a frying pan, heat oil on high.
- Fry mustard seeds until they pop.
- Add garlic and ginger. Fry for 2 minutes.
- In the meantime, mix curry powder, turmeric, salt, and water into a paste.
- Add paste to popped mustard seeds. Mix well and fry on medium-high for 3 minutes.
- Add meat and cook on medium for 4–5 minutes until meat is soft but still tender.
- Gently stir in yogurt and mix well.
- Turn off heat, and steam cook for 2 more minutes.
- Serve with basmati rice, warm naan, or hot, buttered bread.
Notes
Ground pork, beef, mutton, or chicken can be substituted for lamb.Copyright © 1993—2024 World Trade Press. All rights reserved.