Aloo baingun (veggie potato and aubergine curry)
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
A simple vegetarian curry of fragrant aubergine and potato served with spiced rice.
This can be a vegan curry if you replace the butter with oil.
Ingredients
For the rice
- basmati rice: 175g/6oz basmati rice
- sunflower oil: 2 tbsp sunflower oil
- onion: 1 onion, thinly sliced
- cumin: 1 tsp cumin seeds
- cinnamon: ½ cinnamon stick
- cloves: 2 cloves
- cardamom: 2 cardamom pods
For the aloo baingan
- sunflower oil: 2 tbsp sunflower oil
- butter: 20²µ/¾´Ç³ú butter
- onions: 1½ onions, diced
- ginger: 3cm/1¼in fresh root ginger, peeled and grated
- turmeric: 1½ tsp turmeric
- cumin: 1½ tsp cumin seeds
- mustard seeds: 1 tsp black mustard seeds
- chilli: 1 tsp chopped fresh green chilli (adjust to taste)
- potato: 1 large potato chopped into 1cm/½in cubes
- auberginesaubergines: 6–8 baby aubergines (or two medium aubergines), chopped into 2cm/¾in cubes
- fenugreek: 25g/1oz fresh fenugreek leaves (methi), chopped (or 3 tbsp dried methi)
- garam masala: 1 tsp garam masala
- fresh coriander: small bunch fresh coriander, finely chopped
- salt: salt
Method
To make the rice, wash it in a bowl of cold water, drain and repeat until the water runs clear, then leave in water to soak for 15–20 minutes.
Meanwhile, to make the aloo baingan, heat the oil and butter in a large lidded saucepan over a medium heat. Add the onion and cook for 5 minutes. Add the ginger, turmeric, cumin, mustard seeds, chilli and 1 teaspoon of salt. Fry everything together for a few minutes and stir in the potato. Add a splash of water and cook for 5–6 minutes, or until al dente.
Add the aubergines to the pan with the methi and another good splash of water. Cover with a lid and leave to steam for 10–15 minutes, or until the vegetables are soft and cooked through.
To make the rice, heat the oil in a large lidded saucepan over a medium heat, add the onion and cook for 5 minutes, or until starting to soften. Stir in all the spices and cook for another minute. Remove some of the onion mixture and set aside.
Drain the rice from its soaking liquid and add it to the pan with the spices. Pour over approximately 235ml/8¼fl oz water and simmer very gently, covered, for 10–12 minutes, or until the water has absorbed and the rice is tender.
To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander.
