Eggplant + Pea Curry
Baingan Matar Masala
Why This Recipe Works
A heartwarming staple of Indian home cooking. It combines the velvety texture of slow-cooked eggplant with the sweetness of green peas, providing a satisfying meal that feels like a warm embrace.
Instructions
Sizzle the cumin seeds in oil for 30 seconds until they dance, then add the onions and fry for 10 minutes until they are soft and translucent.
Stir in the garlic, followed by the chopped tomatoes and paste. Cover and cook for 5 minutes until the tomatoes soften, then mix in the salt, chile, turmeric, and sugar.
Add the eggplant cubes, tossing them well to coat in the spice mixture. Pop the lid on and cook for about 10 minutes until the eggplants are tender and creamy, with no excess water in the pan.
Stir in the peas and cook for just a couple more minutes to keep them bright. Serve immediately with hot chapatis or steamed rice.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
