Eggplant curry Indian recipe using fried eggplant slices in creamy tomato gravy with exotic spices is very delicious when served with rice for lunch or dinner.
You can also serve this as a side dish for chapathi, poori, nan or dosa for breakfast or dinner, though this is most delicious when served with steaming hot rice!
This eggplant curry Indian recipe is inspired by South Indian & North Indian style of eggplant curry dishes and I just made this curry as I wanted and it turned out to be very delicious.
This eggplant curry is not an authentic dish as it just evolved in my head on a lazy but hungry afternoon.
I love fried eggplant slices, as they are so delicious when fried with a little salt and spices.
I also have another delicious fried eggplant curry in coconut gravy here which is also a perfect side dish with rice for lunch or dinner.
In this recipe of eggplant, I didn’t add spices to the eggplant slices at the time of marinating the slices(I only added salt to the slices for marination and then I added the spices to the curry gravy later).
The salted and fried eggplant slices are added to a yummy gravy made of tomato puree and sauteed onions, spices & heavy cream.
If you are a vegan, you may replace the heavy cream with coconut cream or coconut milk if you wish.
The combination is very delicious and this is easy to make, the only thing that takes little time is to fry the eggplant slices.
So here is how you can make this fried eggplant curry in creamy tomato gravy following this easy eggplant curry Indian recipe.
How To Make Creamy Eggplant Curry In Tomato Gravy?
We need the following ingredients to make creamy eggplant curry in tomato gravy.
Ingredients to make creamy eggplant tomato curry
1 large eggplant (or 6 to 7 small brinjals)
1 medium sized onion
4 medium sized tomatoes
oil to deep fry the eggplant slices
salt as required
1 teaspoon turmeric powder
1 teaspoon red chili powder
½ teaspoon cumin seeds powder
2 teaspoon garam masala powder
1 green chilies sliced
2 teaspoons garlic powder or use freshly grated or crushed garlic
¼ cup heavy cream
3 cups water or little more if needed for gravy
Step By Step Instructions
To prepare the eggplant
Cut the eggplant in small round slices and transfer it to a bowl.
Add salt to the eggplant slices, mix well and keep covered, let it marinate for at least 10 to 15 minutes.
After marinating, heat the oil for deep frying the eggplant slices.
As the oil is hot enough, gently drop the eggplant slices and fry in the hot oil.
Once one side of the eggplant is fried well which may take around 2 minutes or so depending on the heat of your stove, you can gently flip the slices and fry the other side too.
Just make sure you are not overcrowding the pan and fry few slices at a time.
You can fry all the slices in multiple batches as needed.
Keep the fried eggplant slices aside.
To make the curry
Peel the onion and chop finely, keep aside in a bowl.
Blend the tomatoes with the water in the blender to make a smooth gravy.
Heat little oil in a pan (you can use the remaining oil after deep frying) and add the chopped onions.
Saute the onion for about 6 to 7 minutes until the onions have turned transparent or little browned.
Add the garlic, green chilies and stir fry for another 2 more minutes.
Add the tomato gravy to the pan and bring the mixture to a boil. Reduce the heat to low and cook for about 5 to 6 minutes or until the mixture is cooked and starts to separate from the oil.
Add all the spices and mix well to blend with the gravy, cook in low heat for another 2 more minutes.
Add the heavy cream to the gravy and stir well to mix well with the contents. Switch off the stove and keep the pan away from heat so that the cream won’t curdle.
Now gently add all the fried eggplant slices to the gravy and spoon little gravy and pour over the eggplant slices.
The delicious eggplant curry is ready to serve!
Enjoy the creamy and delicious eggplant curry with rice for lunch or dinner or serve this as a side dish with chapathi, poori or dosa for breakfast or dinner!
More Eggplant Recipes:
fried eggplant curry with coconut
brinjal tomato curry for chapathi
Punjabi baingan bharta roasted mashed eggplant curry
Below you can get the recipe for creamy eggplant tomato curry in detail.
Eggplant Curry In Creamy Onion Tomato Gravy
Ingredients
- 1 large eggplant (or 6 to 7 small brinjals)
- 1 medium sized onion
- 4 medium sized tomatoes
- 3 cups water or little more if needed for gravy
- salt adjust to taste
- 1 green chilies sliced
- ¼ cup heavy cream
- oil to deep fry the eggplant slices
Spice powders
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon cumin seeds powder
- 2 teaspoon garam masala powder
- 2 teaspoons garlic powder or use freshly grated or crushed garlic
Instructions
To prepare the eggplant
- Cut the eggplant in small round slices and transfer it to a bowl.
- Add salt to the eggplant slices, mix well and keep covered, let it marinate for at least 10 to 15 minutes.
- After marinating, heat the oil for deep frying the eggplant slices.
- As the oil is hot enough, gently drop the eggplant slices and fry in the hot oil. Once one side of the eggplant is fried well which may take around 2 minutes or so depending on the heat of your stove, you can gently flip the slices and fry the other side too. Just make sure you are not overcrowding the pan and fry few slices at a time. You can fry all the slices in multiple batches as needed. Keep the fried slices aside.
To prepare the curry
- Peel the onion and chop finely, keep aside in a bowl.
- Blend the tomatoes with the water in the blender to make a smooth gravy.
- Heat little oil in a pan (you can use the remaining oil after deep frying) and add the chopped onions.
- Saute the onion for about 6 to 7 minutes until the onions have turned transparent or little browned.
- Add the garlic, green chilies and stir fry for another 2 more minutes.
- Add the tomato gravy to the pan and bring the mixture to a boil. Reduce the heat to low and cook for about 5 to 6 minutes or until the mixture is cooked and starts to separate from the oil.
- Add all the spices and mix well to blend with the gravy, cook in low heat for another 2 more minutes.
- Add the heavy cream to the gravy and stir well to mix well with the contents. Switch off the stove and keep the pan away from heat so that the cream won’t curdle.
- Now gently add all the fried eggplant slices to the gravy and spoon little gravy and pour over the eggplant slices. The delicious eggplant curry is ready to serve!
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