Kashmiri Eggplant Curry

We love Indian-style eggplant curry with lots of tomato, and our Kashmiri Curry is the perfect shortcut to making one! They key is to saute the eggplant first until tender, so it has a soft, melting texture when the curry is done. Serve this with rice, or wrapped up in flatbread with drizzle of yogurt.

Serves 4


4 tablespoons vegetable oil, divided

1 lb eggplant cut into ¼-inch slices

1 jar Maya Kaimal Kashmiri Curry

¼ cup chopped cilantro


Make sure to cook your eggplant all the way through. You’ll know it’s done when it becomes translucent.


Step 1
In a large non-stick skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add half the eggplant slices in a single layer and sauté until browned, about 5 minutes on each side. Transfer to a dish and set aside. Cook the second batch in the same manner, in remaining 2 tablespoons of oil.

Step 2
Return the first batch of eggplant to the pan. Add the Kashmiri Curry sauce and stir gently to coat the slices. Simmer over low-heat until eggplant is tender, about 5 minutes.

Step 3
Garnish the eggplant and sauce with cilantro. Serve with basmati rice or Indian naan or other flatbread.