I loved Aloo Baingan (or Aubergine and Potato) curry when I was growing up. It is not the most attractive curry, but the mushiness of the aubergines with the soft potatoes is a gorgeous combination, especially when eaten with chappatis. The spices add a lovely flavour to this vegetarian-friendly curry, and it is easy to make.
Serves 4-6 | Preparation Time: 15 minutes | Cooking Time: 30-45 minutes
- 2 large Aubergines (or Eggplants)
- 700g Cooking Potatoes
- 1/4 cup Olive Oil
- 2 Medium Onions (sliced)
- 2 Tomatoes (Sliced)
- 1 tbspn Garlic & Ginger Paste
- 2 tspn Salt 1 tspn Haldi
- 1 tspn Chilli Powder
- 1 tspn Ground Cumin
- 1 tbspn Garam Masala
- 1 tbspn Ground Coriander
- 1 cup Passata (Sieved Tomatoes)
- 4-6 cups Water
- Chop the aubergines into large chunks. Note: chop the aubergines just before cooking them, as you will notice that they go brown really easily.
- Peel and chop the potatoes into quarters/eighths.
- Add the oil to a large pan on a high heat, add the onions and saute for 5 minutes or until the onions are golden brown and soft.
- Stir in the garlic & ginger paste, spices and salt.
- Add the tomatoes and passata, and stir into the onions and spices.
- Cook on a medium/high heat for 5 minutes, or until the tomatoes are soft. If the mixture sticks to the pan, stir in a few dashes of water.
- Add in the aubergines and potatoes. Mix into the curry base.
- Add in the water, and stir until the curry sauce is evenly distributed over the veg. Bring to the boil.
- Simmer on a low/medium heat with the pan lid on for 30-45 minutes. The mushier you want your curry, the longer you leave it simmering. Check your curry regularly, stirring, and when you are happy with the consistency, remove from the heat.
Serve with chappati/rice and enjoy 🙂