Baingan Aloo
Directions
- 1Heat butter and oil in a pan, add mustard seeds, and sauté until they start to pop.
- 2Add chopped onions and sauté until edges start to brown slightly.
- 3Stir in ginger and garlic paste.
- 4Add spices (coriander, garam masala, ground cumin, salt, red chilli mix, and optional kasuri methi) and stir, ensuring heat is low to prevent burning.
- 5Add blended tomatoes and cook until excess water evaporates.
- 6Reduce heat and stir in yoghurt.
- 7Add chopped aubergines and potatoes to the pan and mix until well coated.
- 8Add about 60 to 80 milliliters of water and green chillies, then give a quick stir.
- 9Cover with a lid and cook for 10 minutes.
- 10Sprinkle with fresh coriander and stir gently to combine.
Ingredients
- 1 dollop butter
- 1 glug oil
- 1 tsp mustard seeds
- onion, chopped
- ginger, paste
- garlic, paste
- 4 hpd tsp coriander
- 1 hpd tsp garam masala
- 1 tsp ground cumin
- 1.5 tsp salt
- 2.5 tsp red chilli mix
- 1.5 tbsp kasuri methi (optional)
- 2 fresh tomatoes, blended
- 2 tbsp yoghurt
- potatoes
- aubergines, chopped
- 80 ml water
- green chillies (optional)
- sprinkle coriander, fresh
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