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Pakistani
Aloo Baingan - Potato And Aubergine Curry
35 min total5 prep30 cook4 servings
ClassicVegetarianVegan
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!
Ingredients
pantry
- 0.5 cupoil (feel free to increase or decrease based on your preference. aubergines tend to soak up a lot of oil)
- 1a small handful of curry leaves (fresh or dry (optional, only add if you enjoy curry leaf in your food!))
- 1 tspsalt
- 1 tspwhole cumin seeds
- 0.5 tspturmeric
- 1 largeaubergine (eggplant), cut into cubes with the peel on ((about 6 small aubergines))
- 2 largepotatoes, peeled and chopped into cubes ((bout 10 baby potatoes))
produce
- 1 mediumonion (finely sliced)
- 1.5 mediumtomato (chopped)
- 4 clovesof garlic (minced)
- 1 largechunk of ginger (minced)
- 1 tspred chilli powder
- 1.5 tspcoriander powder
- 1fresh coriander (for garnishing)
Steps
- 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.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
