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!
Servings: 3 servings
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Ingredients
- ½ cup (125 ml) oil feel free to increase or decrease based on your preference. Aubergines tend to soak up A LOT of oil
- 1 (110 g) medium onion finely sliced
- 1.5 (190 g) 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 teaspoon salt
- 1 teaspoon whole cumin seeds
- 1 teaspoon red chilli powder
- 1.5 teaspoon coriander powder
- 0.5 teaspoon 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
- Heat the oil in a pan. Add the sliced onions and curry leaves and allow this to fry for 2-3 minutes.
- 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.
- 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 .
- 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.
- Once done, mash 2-3 pieces of potato using a fork and mix into the masala.
- Garnish with fresh coriander.
Notes
1. Don't forget, giving the aubergines a little pan-fry or roasting will MAJORLY elevate this recipe! It's not compulsary but really really helps kick things up a notch!
2. Curry leaves are optional, but they add a wonderful tang which goes so well with all these flavours and textures
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