Indian Night! Madras Tomato and Eggplant Curry with Onion Kulchas

I love making Indian Food! It’s all about tasting and tweaking. I typically improvise with seasonings and ingredients, and I have yet to follow a recipe to the “T”. Today I made some indian flat breads called kulchas-easy and dont require yeast, some tofu palak paneer (see in my archives), and a dish I created for the first time which I will call a Madras Tomato and Eggplant Curry. It all came out great with plenty of sauce for bread dipping.

This slideshow requires JavaScript.

Madras Eggplant and Mushroom Curry

note: with the spices, keep tasting and add or subtract amount to suit YOUR taste buds 🙂 Indian food allows the inexperienced cook some creative liberty and makes cooking more fun!

1 small yellow onion diced
1 small eggplant chopped into small cubes
5-6 diced cremini mushrooms
1/4 c raisins
1-2 TB green chili diced (hatch chillies work great!)
1 TB Madras Curry Seasoning
1 tsp cumin
1 tsp garam masala powder
Salt to taste
Top with crunchy toasted almond slivers

Onion Kulchas

Here is the recipe I have used both times I made kulchas.

Onion Kulcha Recipe

I am no baker, but in my opinion this was easy. I have tried both the broil and stovetop method to cook, and the stovetop is the clear winner for me. This past time I broiled my kulchas and they came out too hard and crunchy for my taste. When cooked on the stovetop with a little ghee (clarified butter…you could just use regular butter too)they stay doughy and maleable.