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A classic Kashmiri dish where fried eggplant and potatoes are simmered in a fragrant, tangy gravy seasoned with fennel and ginger. This simple yet flavorful curry is a staple in Kashmiri homes and pairs perfectly with steamed rice.
For 4 servings
Prepare the Vegetables
Fry the Potatoes and Brinjal
Prepare the Yogurt Gravy
A classic Kashmiri dish where fried eggplant and potatoes are simmered in a fragrant, tangy gravy seasoned with fennel and ginger. This simple yet flavorful curry is a staple in Kashmiri homes and pairs perfectly with steamed rice.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 223.23 calories per serving with 3.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Garnish and Serve
To make this dish vegan, substitute the dairy curd with a plant-based yogurt like cashew or almond yogurt. Ensure it is unsweetened.
You can add other vegetables like fried cauliflower florets (gobi) or lotus stem (nadru) along with the potatoes and brinjal for added texture and flavor.
For a lower-calorie version, you can air-fry or bake the potato and brinjal cubes with a light coating of oil instead of shallow frying them.
Brinjal and potatoes are excellent sources of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
The combination of spices like fennel seed powder (saunf), dry ginger powder (sonth), and asafoetida (hing) is known in traditional medicine to support digestion and reduce bloating.
Turmeric contains curcumin, and ginger contains gingerol, both of which are powerful compounds with natural anti-inflammatory and antioxidant benefits.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, which is essential for overall immunity and digestive health.
Wangan Patata can be a moderately healthy dish. It is rich in fiber from vegetables and contains beneficial spices. However, the traditional preparation involves frying, which increases the calorie and fat content. To make it healthier, consider air-frying or baking the vegetables.
One serving of Wangan Patata (approximately 260g) contains around 310-340 calories. The exact number can vary based on the amount of oil absorbed during frying and the type of curd used.
Yogurt can curdle if it's added to a very hot pan or if it's not stirred continuously. To prevent this, always lower the heat, use room-temperature yogurt, and stir vigorously and constantly for the first 2-3 minutes after adding it to the pan.
Yes, this dish tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
Wangan Patata is traditionally served with hot steamed rice. It also pairs well with Indian flatbreads like roti, chapati, or naan.
While mustard oil provides the authentic Kashmiri flavor, you can substitute it with any neutral, high-smoke-point oil like sunflower, canola, or vegetable oil.
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