Posted on by Jan Perring

Aloo Baingan (Potato Aubergine)

 

Aloo Baingan (Potato Aubergine)

  • 3 tbsp oil
  • 2 tsp cummin seeds
  • 150 g chopped onion
  • 1 tbsp ginger (finely chopped)
  • 4 cloves garlic (sliced)
  • 2 whole fresh green chillies
  • 5 tbsp Patak’s Jalfrezi Paste
  • 75 ml water for cooking paste
  • 200 g chopped tin tomatoes
  • 2 large aubergines (diced into 2” cubes)
  • 1 potato (diced into 2” cubes)
  • 4 large tbsp fresh chopped coriander
  • Salt to taste
  1. Heat oil in heavy pan and add cumin seeds until they pop.
  2. Add ginger, garlic and whole green chillies and cook until garlic turns light brown.
  3. Add chopped onions and cook on medium heat until onions brown and soft
  4. Add Jalfrezi paste and 75 ml water and cook until water evaporates
  5. Add chopped tomatoes and cook 5 mins on simmer then add potatoes
  6. Cook on medium until potatoes are 80% cooked
  7. Add aubergine and cook until aubergines and potatoes are cooked
  8. Add coriander and season with salt; serve hot

Source: https://www.pataks.co.uk/recipes/aloo-baigan-potat