Egg plant Curry

Ingredients:-

Egg plant/brinjal/vankaya - 4 count
Potato - 1 big (peeled n cut into cubes)
Tomato - 1 big chopped
Onion - 1 medium chopped
Ginger garlic paste - 1 tbsp
Cilantro
Cumin seeds - 1 tbsp
Olive oil for cooking
Chicken masala - 1 tbsp
Turmeric - 1/4 tbsp
Chili powder - as per taste
Milk/cream - 1 cup
salt to taste

For paste:-

Badam/almonds  - 3 count
Cashew - 3 count
Oats - 2 tbsp
Onion - 1 small chopped
Green chili - 1
Peanuts - 2 tbsp

Procedure:-

1-First take a wok and add oil heat then add cumin seeds then add onion fry for a min or so until they turn into golden color. Now add ginger garlic paste fry for 1 more min. Add tomatoes and fry until they are soften.
2-Now add the dry masalas and fry for 1 more min. Add the paste and fry for 3-4 min . Until the masala is cooked properly.
3-Now add the cut potato n brinjal mix properly and close the lid by keeping the flame low.
4-Then add little water and cook it properly. Finally add cream or milk and mix and keep it on flame for 1 more min and add cilantro and serve with roti.