Aloo Baingan – Eggplant and potato curry

Serves 4

Ingredients

1 medium eggplant diced into roughly 2cm pieces
¼ cup sunflower oil or other neutral oil, plus 6 tbsp more for pan-frying the eggplant
1 tsp cumin seeds
1 tsp mustard seeds (black or yellow)
1 medium brown onion, finely chopped
3 garlic cloves, finely chopped
1 inch piece (about 10g) ginger, finely chopped
2 medium tomatoes finely chopped
1/2 large green chilli, finely chopped – or more if you’re a chilli head
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric powder
1/2 tsp ground black pepper
1 tsp salt
2 large potatoes, peeled and cubed into roughly 2cm cubes (if cutting ahead of time, place in a bowl of water to prevent browning)
1/4 tsp garam masala
Juice of half a lemon
Handful of fresh coriander (optional)

Summary

Last week there was a dodgy eggplant and some knobbly potatoes in the seconds pile at the Fair Food warehouse. We immediately thought of aloo baingan, a dish made in Northern India and Pakistan that is ab-so-lute-ly DE-LISH. There’s a few steps to this recipe, so put on a good album and get in the groove; that first mouthful of tender masala drenched eggplant and potato makes it all worth it.
Recipe by Tea for Turmeric

Aloo Baingan – Eggplant and potato curry

Place a large, nonstick frypan over medium-high heat. When warm, add 3 tbsp oil and the eggplant in a single layer. Pan-fry for 4 minutes, until golden brown. Then flip the pieces, add the second 3 tbsp of oil and pan-fry for another 4 minutes. Remove using a slotted spoon and set aside.

Heat remaining oil in a heavy bottomed pan for which you have a lid over medium heat. Once hot, add the cumin and mustard seeds and allow them to sizzle and bloom for about 30 seconds. Add the onion and sauté, stirring frequently, until lightly golden, 8-10 min.

Add the garlic and ginger and sauté for another minute or two, until the raw smell disappears. Add the tomatoes, green chilli, all spices except garam masala, and salt. Cook until the tomatoes are soft and the oil begins to separate, about 5 mins. If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the curry base/masala.

Once the oil has separated from the masala, add the potatoes. Sauté for another 2-3 minutes to soften, then add 3/4 cup water and stir to mix.

Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant and cook for another 15 or so minutes, stirring occasionally. If it’s sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant and the potato should be very tender.

Adjust salt and seasoning if needed. Turn off the heat and sprinkle in garam masala, lemon juice and coriander. Serve hot with rice, roti, naan, or any type of bread.

Recipe by Tea for Turmeric