Aloo Baingan is a comforting Potato, Peas & Aubergine Curry. Aloo Baingan is an easy recipe to make and is delicious with roti.
Cut a cross shape in the aubergines from the bottom but don't cut all the way through. Then marinade in oil, coriander powder, cumin powder, chilli powder, salt and turmeric powder. Set aside for 10 minutes.
Boil Peas for 10 minutes over low heat. Then mash half of them slightly using a potato masher.
Add pureed tomatoes, garlic and green chilli to a pot and allow to simmer until the tomato and oil separates at the sides. (Around 15 minutes on low).
Add Cumin Powder, Coriander Powder, Turmeric Powder, Red Chilli Powder, Salt and Garam Masala and cook for a further 5 minutes on medium high.
Add chopped potatoes, marinaded aubergines and boiled peas to the pot with Water. Simmer covered on low for 20 minutes until the curry has thickened and the potatoes and aubergines are cooked through.
Storage - This curry keeps well in the fridge in an airtight container/bowl for 2 - 3 days.
Spice - Adjust the spice levels according to your taste.
Garam Masala - store brought GM varies A LOT in taste. So smell it first before adding it in. Some are very overpowering and you may not need much.
Onions - Some people add Onions to this curry. To do that add it first after the oil has been added and allow to turn golden brown before proceeding.
Ginger - You can add ginger if you wish. I prefer not to in this curry. (Add 1 tbsp, 1 block or 1 inch grated).