Vegan Masala Recipe

Aloo Baingan Curry

Name: Aloo Baingan Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 tbsp vegetable oil; 1 tsp cumin seeds; 2 medium onions, chopped; 1 green chilli, finely chopped; 4 cloves garlic, minced; 3 medium potatoes, cubed; 2 medium eggplants, sliced lengthwise; 1 tsp salt, divided; 1 tsp turmeric; 1 tsp garam masala; 2 tsp coriander powder; 1 red chilli, finely chopped; 2 medium tomatoes, chopped; 1 cup water; 2 tbsp fresh coriander, chopped

Aloo baingan is one of those quietly brilliant curries: silky aubergine, tender potato and a tomato masala that clings to every piece. It is simple home cooking with a great deal of flavour.

Recipe by Craig Logue How our recipes are created

30 minPrep: 10 minCook: 20 minServes 4North IndianVegan

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From the kitchen

What to expect

I love the way aubergine softens into the masala while the potato keeps its shape. Let both vegetables colour properly before adding the tomato; that small bit of patience gives this everyday curry its lovely depth.

Serving idea

Best served simply

Serve with chapatis or plain rice, with a spoon of plain vegan yoghurt on the side if you like.

Recipe-specific guidance

Why this method works

Potato and aubergine cook at different rates, so the potato starts first and the aubergine follows once the pan is hot. Using a wide pan allows moisture to escape, concentrating the masala instead of steaming both vegetables into softness.

Cues to watch for

•Cut potato smaller than aubergine so both finish together.
•Aubergine should brown at the edges before the pan is covered.
•Stir with a folding motion to keep the tender pieces intact.

Useful substitutions

•Small firm aubergines hold their shape especially well.
•Tinned tomato can replace fresh, but cook it until no watery liquid remains.
•Amchur or lemon can supply the final tang.

Storage and reheating

Store for up to three days. Reheat in a wide pan without excessive stirring; the aubergine becomes more delicate after chilling.

Cook the recipe

Method

1
Cut the potatoes into small even wedges and the aubergine into slightly larger pieces. Keep the potato in cold water until needed.
2
Heat the oil in a wide pan. Add the cumin seeds, then the onion and green chilli, and cook until lightly golden.
3
Add the garlic and cook for 30 seconds. Drain the potato, add it to the pan and stir-fry for 3 minutes.
4
Cover and cook until the potato begins to soften, then add the aubergine and fry uncovered until its edges start to colour.
5
Add the salt, turmeric, red chilli, garam masala and ground coriander. Fold gently to coat the vegetables.
6
Add the tomatoes and a small splash of water. Cover and cook until the potato is tender and the aubergine is soft but still holding its shape.
7
Uncover and simmer away excess liquid. Garnish with fresh coriander and serve.

A few useful notes

Notes

Let the onions cook properly before adding the potatoes. That base gives the curry body and helps the spices cling to the vegetables.
If the masala starts sticking, lower the heat and add a splash of water instead of letting it scorch.
Cut the potatoes and eggplant evenly so they finish cooking at roughly the same time.
For a drier curry, simmer uncovered at the end. For more gravy, add a little more hot water and simmer gently.
Leftovers keep well in the fridge for up to 3 days. Reheat with a spoonful of water so the sauce loosens again.

Gather everything first

Ingredients

2 tbsp vegetable oil
1 tsp cumin seeds
2 medium onions, chopped
1 green chilli, finely chopped
4 cloves garlic, minced
3 medium potatoes, cubed
2 medium eggplants, sliced lengthwise
1 tsp salt, divided
1 tsp turmeric
1 tsp garam masala
2 tsp coriander powder
1 red chilli, finely chopped
2 medium tomatoes, chopped
1 cup water
2 tbsp fresh coriander, chopped

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