Aloo Bengun

11 ingredients
6 steps

Ingredients

  • 1 large aubergine, cut into bite size pieces with the skin on
  • 1 large potato, cut into bite size pieces
  • 12 an onion, finely chopped
  • 2 inches grated gingerroot
  • 2 garlic cloves, sliced
  • 2 teaspoons curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 5 tablespoons chopped coriander leaves
  • 1 cup vegetable oil

Directions

  1. 1
    Boil the potato with a little salt and turmeric for 10-15 minutes until almost cooked.
  2. 2
    Fry the finely chopped onion until translucent in the veg oil.
  3. 3
    Add the curry powder and cumin powder and sliced garlic and grated ginger and stir fry for 2 minutes.
  4. 4
    Chop the aubergine and add to the pan (wait until the last moment before chopping the aubergine to prevent it turning black).
  5. 5
    Simmer on a medium heat for 20-30 minutes until the aubergine is soft, 5 minutes before the end add the cooked potatoes, mix well and leave to simmer.
  6. 6
    When finished drain as much oil as you can and serve immediately topped with the coriander!

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