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Vegan Masala Recipe
Aloo Baingan Curry
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 LogueHow our recipes are created
30 minPrep: 10 minCook: 20 minServes 4North IndianVegan
aloo bainganpotato curryone-pot
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.
Useful equipment
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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.
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
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.
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