Eggplant Curry Recipe (Pakistani)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
216 kcal
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Course
Side Dish, Main Course
Eggplant Curry Recipe (Pakistani)
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A quick and easy Eggplant Curry Recipe (Pakistani) is a healthy, vegetarian weeknight recipe packed with flavor and ready in just 35 minutes.
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Ingredients
- 1 lb eggplant (see notes)
- ¼ cup cooking oil
- 4 roma tomatoes
- 1 teaspoon garlic paste
- 2 Serrano chilies
- 1 teaspoon salt
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon amchur powder (see notes)
- ½ lime (see notes)
Instructions
- Preheat your air fryer at 350° for 5 minutes
- Slice the eggplant into large chunks (see notes)
- Rub a generous amount of olive oil on the eggplants (see notes)
- Air fry for 20 minutes, flipping them halfway through.
- While the eggplant is cooking, heat the cooking oil and saute the garlic in it for about 30 seconds
- Add the chillies and saute them for 10-15 seconds
- Slice the tomatoes and saute them just till they start wilting
- Add the salt, red chilies and turmeric and stir
- Add the air-fried eggplants, cover, and cook on the lowest setting of your stove for 5 minutes (see notes)
- After 5 minutes, remove the lid and turn the flame on high, stirring occasionally, till all the liquid is dried out. (see notes)
- Once the stove is off, add the lime juice and amchur powder. Stir to mix, garnish with chopped cilantro, and serve. (see notes)
Notes
- Buying the eggplant - The best choice for this curry is Indian eggplant These cook quickly and taste delicious in all curries. My second favorite option is a Chinese eggplant, pictured above, with the American globe eggplant being an option only when I can't source the other two.
- Air-frying the eggplant - Air Fryers vary from one to another. I own a Cuisinart Air Fryer Toaster Oven. If yours differs, you may need to adjust the cooking times or temperature slightly. If you don't have an air fryer, don't worry! You can still bake the eggplant in the oven at 400 degrees Fahrenheit for 25-30 minutes. Make sure to use oil generously, re-basting the eggplant halfway through if necessary.
- Amchur powder - Here's a tip: always add the Amchur powder at the end. This dried mango powder loses its pungency if exposed to too much heat.
- Lime juice - This, like the amchur, should be added at the end.
- Finishing the curry - The eggplant is pretty much cooked through in the air fryer, but adding it to the curry restores much-needed moisture. Stir as you dry the water to make a cohesive mixture, but don't mash it into a paste.
Nutrition Information
Show Details
Serving
1person
Calories
216kcal
(11%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.1g
Sodium
603mg
(25%)
Potassium
688mg
(20%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
1336IU
(27%)
Vitamin C
109mg
(121%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 216kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Sodium | 603mg | 25% |
| Potassium | 688mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1336IU | 27% |
| Vitamin C | 109mg | 121% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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