Potato and Aubergine Curry

Recipes › Vegetarian Curries › Potato and Aubergine Curry
A bowl of Aloo Baigan (Potato Aubergine Curry) on a blue table cloth
Prep Time: 10-15 Mins Cook Time: 35-40 Mins Serves: 4 Print

Ingredients

  • Potatoes - 3 to 4 large (cubed)
  • Aubergine - 1 to 2 large (cubed)
  • Oil (sunflower or own preference) - 3 to 5 tbsp
  • Garlic - 1 tbsp
  • Ginger - ½ tbsp
  • Sashi’s Garam Masala - 1 heaped tbsp (add more to taste if desired)
  • Salt - 1 tsp (adjust to taste)
  • Turmeric - ½ tsp
  • Red chilli powder - 1 tsp
  • Passata - ⅓ of 500 g carton or ½ tin chopped tomatoes or about 150 g passata / 2 fresh tomatoes (finely chopped)
  • Small bunch fresh coriander, chopped

Cooking Method

  1. Add oil to a pan, then add all the masalas; cook on medium-low, mixing constantly, for 2-3 minutes.
  2. Add the passata and cook 2-3 minutes on medium heat until the oil rises to the top.
  3. Add the potatoes and aubergines and mix well. Partially cover and let them steam for a few minutes.
  4. Pour in 600 ml boiling water. Mix, cover, and simmer on medium heat for 20–25 minutes, or until the potatoes and aubergines are fully cooked. Add more water if desired.
  5. Before serving, top with freshly chopped coriander.

Points to Remember

  • Serve with Chapatis/Naan bread and/or Rice.
  • Adjust the level of Sashi’s Garam Masala to taste.