Eggplant-Spinach Curry

This Indian eggplant and spinach curry (similar to a baingan palak) starts with one of the most satisfying sounds in cooking: black mustard seeds popping in hot oil.

Half the seeds go in first to start popping, then the rest follow. That staggered addition gives you a mix of fully toasted and partially toasted seeds, adding layers of nutty, peppery flavor. Twelve cloves of garlic go in next (yes, twelve, this is not a shy recipe), followed by two pounds of spinach wilted down in batches.

The cubed eggplant cooks covered with the spinach and a blend of ginger, jalapeño, turmeric, paprika, coriander, and cumin for 15 minutes until soft. Fresh tomatoes go in at the end and cook uncovered for just 5 more minutes, keeping them bright and slightly firm against the creamy eggplant and silky spinach.

Pro Tips

• Add the spinach in batches. Two pounds of raw spinach looks like a mountain but wilts down to almost nothing. Adding it all at once causes scorching at the bottom.
• Cut the eggplant into even half-inch cubes so they cook at the same rate. Uneven pieces mean some are mushy while others are still firm.
• Keep the lid on during the 15-minute covered cook. The trapped steam softens the eggplant without needing to add water.
• The mustard seeds will pop aggressively. Have a lid ready to partially cover the pan.

Variations

• Add a can of coconut milk during the covered simmer for a creamier, South Indian-style curry.
• Stir in paneer cubes in the last 5 minutes for a protein-rich version.
• Swap jalapeño for serrano peppers for sharper, more focused heat.