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We hope you got insight from reading it, now let’s go back to yoghurt eggplant potato chilli/dahi shimla aloo baingan masala recipe. To cook yoghurt eggplant potato chilli/dahi shimla aloo baingan masala you only need 25 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Yoghurt Eggplant Potato Chilli/Dahi Shimla Aloo Baingan Masala:

1. Use 6 Baingan eggplant or small
2. Prepare 3 - 4 big ones potatoes Small cubes
3. Use 1 Capsicum
4. Take 2 Tomatoes
5. Take 1 optional Onion diced
6. Take 1 1/4 cups tomato Puree
7. Take 1 tbsp barbecue suac
8. Use 4 - 5 Garlic minced or paste
9. Get 1/4 ginger piece minced
10. Prepare 1 tsp Jeera
11. Prepare 1 tsp Hing
12. Take 1 tsp Red chilli powder
13. Get 1/4 tsp Turmeric
14. Take 1 tbsp Coriander powder
15. Get 1 tsp cumin powder
16. Get 1 masala tspGaram
17. You need 1/2 cup Dahi yogurt or beaten
18. You need 1/2 tsp methi Kasoori crushed
19. You need 1 Bay leave
20. Provide 11 tsps Cinnamon stick or powder
21. You need 2 cardamom green
22. You need 1 tsp Paprika
23. Use 1 tsp masala mango powder Chat or
24. You need Coriander leaves chopped to garnish
25. Take 1 tsp Ghee

Instructions to make Yoghurt Eggplant Potato Chilli/Dahi Shimla Aloo Baingan Masala:

1. Cut potatoes and egg plant into. 2 inch cubes and either deep fry or shallow fry till nice golden and drain. Remember keep them in salted water and pat off excess water from them before frying.
2. In a wok or sauté pan, heat 2 tbsp and add the whole spices with the jeera and hung, sauté. Add the minced ginger and garlic.
3. Next add either fresh minced onion or granulated dry onion flakes. Sauté till nicely done, add the tomatoes cubed
4. Add in the dry powders except the chat, and garam masala, and saute till nicely oil leaves from it.
5. Add the beaten curd along with the stock and season accordingly.
6. Toss the cut out capsicum and cook for two mins and then add the main vegetables fried.
7. Cook for around 5-8 mins. Next add Kasparov, chat masala and garnish with the coriander leaves.
8. Finally put a tbsp of butter or ghee for extra richness.
9. Serve hot with any bread or rice

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