Aloo Baingan (Potato and Aubergine Curry)

A quick and easy dish to make.  Aubergine or Eggplant, I find that this vegetable does not really have much of a taste, it is almost like a sponge.  Aubergine is a low-calorie food that is rich in nutrients and comes with many potential health benefits, from reducing the risk of heart disease to helping with blood sugar control and weight loss. So we have lots of reasons to eat this tasteless vegetable.  I am going to make it tasty for you so try this tangy and spicy vegetable dish and lick your fingers.  

Suitable for: Gluten-free, Dairy-free

Prep and Cooking Time: 45 mins

Serves: 2-4 people


8-10 baby aubergine
4 medium potatoes cut in cubes
½ teaspoon mustard seeds (Rai)
½ teaspoon whole jeera seeds

Curry Paste

1 medium chopped onion
4 garlic cloves 
1 inch ginger 
1 plum tomato tin (400g)
4 green chillies 
1 teaspoon salt or to taste
1 teaspoon coriander powder
1 teaspoon cumin powder
¾ teaspoon turmeric powder
¼ teaspoon paprika (optional)
3 tablespoon oil for the sauce
Oil for shallow frying


  1. Cut the aubergines three quarters down lengthwise in the middle, be careful not to split them and fry until soft, note the colour change 
  2. Cut the potatoes into small cubes and fry until cooked
  3. Leave aubergine and potatoes on one side and make the sauce
  4. Heat oil in a separate saucepan, add chopped onion and fry until light brown/golden
  5. Blend tomatoes, chillies, garlic, ginger and fried onions in food processor 
  6. In a wok heat 3 tablespoons of oil and add mustard seeds and whole jeera, these should pop and sizzle
  7. Add the aubergine and potatoes to the wok and stir
  8. Transfer the blended mixture into the wok and add all the spices and stir
  9. Cover the wok and leave to cook for 10 mins on low heat.
  10. Turn heat off and leave covered for 5-10 mins 
  11. Serve with white rice, naan or bread