Aloo Baingan - Potato And Aubergine Curry
Just some classic, wholesome comfort food - Aloo Baingan was a huge favourite of ours growing up and I'm certain you will enjoy it just as much as we did!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup oil (feel free to increase or decrease based on your preference. Aubergines tend to soak up A LOT of oil)
- 1 medium onion (finely sliced)
- 1.5 medium tomato (chopped)
- 4 cloves of garlic (minced)
- 1 large chunk of ginger (minced)
- A small handful of curry leaves (fresh or dry (optional, only add if you enjoy curry leaf in your food!))
- 1 tsp salt
- 1 tsp whole cumin seeds
- 1 tsp red chilli powder
- 1.5 tsp coriander powder
- 0.5 tsp turmeric
- 1 large aubergine (eggplant), cut into cubes with the peel on ((about 6 small aubergines))
- 2 large potatoes, peeled and chopped into cubes ((bout 10 baby potatoes))
- Fresh coriander (for garnishing)
Instructions
- 1
Heat the oil in a pan. Add the sliced onions and curry leaves and allow this to fry for 2-3 minutes.
- 2
Add in the tomatoes. Fry the onions and tomatoes for 5-8 minutes, until the tomatoes have lost their shape and begin to look jammy.
- 3
Add the garlic, ginger and all the spices. Fry this mixture until all the water has evaporated and it looks very dry. The oil separate and be oozing out at the edges .
- 4
Add the aubergines, potatoes and half a cup of water. Cover with a lid and simmer till the potatoes are tender, checking every 5 minutes. Add more water is the masala begins to catch at the bottom of the pan, or if you'd like the aubergines to be more tender.
- 5
Once done, mash 2-3 pieces of potato using a fork and mix into the masala.
- 6
Garnish with fresh coriander.