Quick Eggplant Soybean Tomato Masala Curry

Instructions

1. 1

   Heat the vegetable oil in a large pan or pot over medium heat.

2. 2

   Add the sliced onion and sauté for 4–5 minutes, until softened and lightly golden.

3. 3

   Stir in the ginger garlic paste and cook for 1 minute, stirring constantly, until fragrant.

4. 4

   Add the mixed curry masalas and cook for 30 seconds to bloom the spices in the oil.

5. 5

   Add the chopped tomatoes and cook for 5–7 minutes, stirring occasionally, until they soften and form a thick masala base.

6. 6

   Add the cubed eggplant and mix well so the pieces are coated with the tomato masala.

7. 7

   Pour in the water, cover the pan, and simmer for 10–12 minutes, stirring occasionally, until the eggplant becomes tender.

8. 8

   Add the cooked soybeans and stir gently to combine.

9. 9

   Simmer uncovered for another 5–8 minutes, until the curry thickens slightly and the flavors come together.

10. 10

    Stir in most of the fresh cilantro, reserving a little for garnish.

11. 11

    Taste and adjust seasoning if needed, then garnish with the remaining cilantro and serve hot.