Aubergine (Eggplant) & Potato Masala

I made this curry for my daughter – I say this because she doesn’t like aubergine/eggplant, and I had to find a way in which she would eat it.  The result was better than I could ever have hoped for when I heard the magical words, “Mum, I love this curry, please make it again, and can I have more ?” – Music to my ears.  This is an enchanting curry, it’s moreish and full of the most magnificent texture, taste and aroma.  The combination of spices marry to make this dish one that you will want to make again and again.  Beauty of this is that you can make it with the aubergine which thickens the sauce beautifully, but instead of potatoes you could use precooked chickpeas, and/or spinach, or okra, peas or lentils. or pretty much any combo that tickles your fancy – spice it up further for that extra KICK !!

INGREDIENTS
1 large white onion
4 to 6 cloves garlic
1 to 2 inches of fresh ginger, roughly chopped
1 red fresh chilli, roughly chopped (seeds and all)
3 Tbsp olive oil, or refined coconut oil
½ tsp panch puren (UK)
1 tsp turmeric (UK)
2 cinnamon bark (UK)
1½ tsp Himalayan salt (UK)
1 tsp coriander seeds (UK)
2 to 3 Tbsp tomato puree
¾ tsp cardamom powder (UK)
½ tsp cumin powder (UK)
1 tsp curry powder (UK)
1 tsp ground coriander (UK)
¼ tsp asafoetida (UK)
2 large potatoes, precooked, then peeled and cut into quarters
1 Tbsp agave syrup (UK), or other sweetener of your choice
2 to 3 cups water
3 Tbsp fresh coriander, finely chopped (save this for garnishing at the end)
2 medium sized aubergines/eggplants, roughly chopped

METHOD

  1. Process your aubergine pieces, then set aside in a large bowl covered.
  2. Meanwhile, process your onions, chilli, garlic and ginger in a food processor – when they are very small, but not liquid, stop the processor and heat up your oil in a large, reasonably deep saucepan.
  3. Add in your onion mix, reduce the heat and allow them to cook for a couple of minutes, stirring almost all the time.  Now stir in all your spices.  Smell that aroma !
  4. Add your tomato puree to this mix, and then spoon in your processed aubergine – please keep your eye on this, as it will have the tendency to stick a little.  When the mixture has softened (around 5-10 minutes), add the potato pieces, stir them gently, then add the remaining ingredients except for the water and garnish.
  5. After a further 10 minutes or so add the water, one cup at a time during a 10 minute period uncovered.  When it’s all been added cover and simmer for half an hour – taste for salt, etc – and serve garnished with the freshly chopped coriander.
  6. Serve with basmati rice and chapattis, together with some chopped mango or your favourite chutney !

 
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