Aubergine & potato curry
This delightful pairing showcases the contrasting tastes and textures of aubergines and potatoes in a medley that is both comforting and full of depth. With its earthy and slightly bitter undertones, aubergine sits well next to potato and each one complements rather than overshadows the other. This combination creates a hearty wholesome dish, which is prepared with different spices in homes across India.
This recipe is an extract from Romy Gill’s India by Romy Gill
If you like this recipe, why not try some of our other aubergine recipes from the House & Garden archive?
What you'll need
Yield
Serves 4
Ingredients
Step 1
Place the aubergines in a large bowl with half the salt and half the turmeric. Mix together and set aside for 10 minutes.
Step 2
Heat 35 ml (1 fl oz/2 tablespoons) of the oil in a frying pan (skillet) over a high heat.
Step 3
Once the oil is hot, add the marinated aubergines and cook for 5–6 minutes. Once cooked, place the aubergines back in the bowl. Using the same pan, heat the remaining oil. Once the oil is hot, add the cumin seeds and, as soon as they start to sizzle, add the onions and cook on a high heat for 4–5 minutes. Add the ginger, garlic and chillies and cook for a further 2–3 minutes. Add the chopped tomato, and the remaining turmeric, chopped fresh coriander (cilantro), ground coriander and garam masala. Mix to combine, cover the pan with a lid, lower the heat to medium and cook for 2 minutes.
Step 4
Next, stir in the potatoes then add 2 tablespoons water. Cover the pan and cook over a low heat for 5–6 minutes until the potatoes are almost cooked. Add the aubergines, mix again and cook for a further 10 minutes. Once cooked, remove from the heat and serve hot with warm roti.
