Potato Eggplant Curry - Aloo Baingan

Cook Time 45 minutes

Servings 4

Ingredients

1 medium (450g) eggplant, diced into 3 cm x 3 cm cubes

3 tbsp vegetable oil, plus more for pan-frying if need

1 tsp cumin seeds

1 brown onion, finely chopped

1 tbsp minced garlic

1 tbsp minced ginger

400g diced canned tomatoes

1 long green chilli, thinly sliced

1 tsp coriander powder

1 tsp cumin powder

½ tsp red chilli powder

½ tsp turmeric powder

½ tsp ground black pepper

2 tsp salt

2 medium (400-450g) brushed potatoes, peeled, and cut into 3 cm x 3 cm cubes

Roti, to serve (or chapatti)

Raita, to serve

Method

Preheat the oven to 190°C.

Place eggplant onto a tray. Drizzle with two tablespoons of oil and season with salt. Roast in the oven for 10 - 15 minutes until golden. Remove and set aside.

In a large pan, on medium heat, heat the remaining oil and fry cumin seeds until aromatic for 1 - 2 minutes.

Add in the onion and cook out until lightly golden for 8 - 10 minutes. Add in the garlic and ginger paste and cook for another minute.

Pour in tomatoes and add in green chilli, and all remaining spices. Cook until the tomatoes are cooked down and the oil begins to separate from them, roughly 4 - 5 minutes.

Once the oil has separated from the curry base, add in the potatoes. Add in ½ cup water, turn down the heat to low and cover for 10 - 15 minutes. Cook until the potatoes are tender.

Mix in the cooked eggplants and cook for a further 5 - 10 minutes until the eggplant melts into the curry potato base. If the curry gets dry during this time, add in more water. Serve with roti (or chapatti) and raita.