A flavourful vegetable curry consisting of aubergines and potatoes.
Makes 8 Servings | Preparation Time: 30 minutes | Cooking Time: 40 minutes
Ingredients:
- 2 Medium Onions (finely chopped)
- 2 Aubergines (500g, sliced)
- 700g Potatoes (peeled & quartered)
- 3 Medium Tomatoes (cut into chunks)
- ¼ cup Sunflower Oil
- 1 tablespoon Garlic & Ginger Paste
- ½ tablespoon Salt
- 1 tablespoon Garam Masala
- 1 teaspoon Ground Turmeric
- 1 teaspoon Fenugreek Powder
- ½ teaspoon Red Chilli Powder
- 500ml Water
Method:
- To a large pan on a high heat, add the sunflower oil and onions. Cook onions, stirring regularly, until lightly brown.
- Stir in the tomatoes and cook until soft. Add a dash of water to the pan if too sticky.
- Add in the salt, spices and garlic & ginger paste and stir until combined.
- Add the aubergines and potatoes, giving the pan a good mix. Cover with water and bring to the boil.
- Turn the heat down, and allow the curry to simmer on a low heat for 40 minutes.
- Serve and enjoy. Best served with chappatis, although we regularly enjoy aloo baingan with rice.
Tip: If you prefer a curry with less liquid, cook for a further 10 minutes on a medium heat with no pan lid.
