Aubergine and Potato Aloo Baingan Curry

Ingredients

• 2 aubergine
• 500 g floury potatoes
• 400 g tinned chopped tomatoes
• 2 white onion
• 4 clove garlic cloves
• 1 tsp mustard seeds
• 1 tsp ground turmeric
• 2 tsp garam masala
• 3 tbsp rapeseed oil
• 15 g fresh coriander

Method

1. 1

   Peel and chop the potatoes into 2 cm cubes. Cut the aubergine into similar-sized chunks. Finely slice the onions and mince the garlic.

2. 2

   Heat the oil in a large lidded pan over a medium-high heat. Add the mustard seeds and let them pop for 30 seconds. Add the onions and fry for 8 minutes until golden.

3. 3

   Stir in the garlic, turmeric and garam masala and cook for 1 minute. Add the potatoes and stir to coat in the spiced oil.

4. 4

   Pour in the chopped tomatoes and 200 ml water. Season well, bring to a simmer, cover and cook for 10 minutes.

5. 5

   Add the aubergine chunks, stir gently, replace the lid and cook for a further 15 minutes until both vegetables are completely tender.

6. 6

   Remove the lid, increase the heat and cook for 3–4 minutes to reduce and thicken the sauce. Scatter over fresh coriander and serve with basmati rice.