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

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 Tbsp
  • Heaped (Add more to taste if desired)
  • Salt – 1 Tsp (adjust to taste)
  • Turmeric – ½ Tsp
  • Red Chilli Powder – 1 Tsp
  • Passata Sauce –⅓ of 500g carton or ½ tin of chopped tomatoes)
  • Sashi’s Garam Masala – 1 Tbsp (Add more to taste if desired)
  • Turmeric – ½ Tsp
  • Red Chilli Powder – 1 Tsp
  • Passata Sauce (150g) or 2 fresh tomatoes (finely chopped)
  • Small bunch of fresh coriander
Cooking Method
  1. To start, add oil into a pan then add all the masalas, mixing well at all times on a medium to low heat for 2-3 minutes
  2. 2. Add the passata sauce into the pan and mix on a medium heat for 2-3 minutes or until oil rises on top
  3. 3. Add the potatoes and aubergines and mix well into the mixture. Partially close lid and let it cook for few minutes in its own steam
  4. Add 600ml of boiling water, mix and simmer with closed lid medium heat for 20-25 minutes or until the potatoes and aubergines are fully cooked. You can add more water if desired
  5. Before serving add fresh chopped coriander on top
Points to Remember
  • Serve with Chapatis/Naan bread and or Rice
  • Adjust level of Sashi’s Garam Masala according to taste