Aloo Bangun
Potato Aubergine Curry
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 40 mins
This potato and aubergine curry recipe is cooked in a robust tomato sauce, flavoured with whole cumin and mustard seeds.
Hari says
There are a few things that I've inherited from my mum and one of those is to never waste food (I imagine yours said the same!). For example, my mum would use the whole of the aubergine, including the stalk end which she would cook as part of the dish. She would then search through the pot and pull out the stalks and eat them herself. Even now I'm not sure if that was her being a martyr so we would all have more to share or whether it was her being selfish and saving the best bit of the aubergine curry for herself. Either way, I've inherited her 'use it all' cooking style and now save the stalks for myself. You try it!
- Ingredients
- Method
- 2 aubergines, cut into 3cm lengths
- 2 potatoes, peeled and cut into 3cm lengths
- 2 tbsp mustard oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, finely sliced
- 200g/½ tin tomatoes
- 1 tbsp ginger, grated
- 1 tsp salt
- 1 tsp turmeric
- 1 chilli, finely chopped
- 1 tsp garam masala
- Handful fresh coriander, chopped
Method
- Heat the oil in a wok or karahi and add 1 tsb of mustard seeds. Once sizzling, add 1 tsp cumin seeds and fry until they become fragrant.
- Then add 1 sliced onion and continue to cook until soft and lightly browned. .
- Reduce the heat a little and add 200 g tomatoes, 1 tsp salt, 1 tsp turmeric, 1 finely chopped chilli and 1 tbsp grated ginger. .
- Cook until the onions and tomatoes melt together to create a thick, aromatic masala paste (5-10 minutes). .
- Add 2 cubed potatoes and stir to coat with the sauce. Reduce the heat cover the pan with the lid and leave to cook for 5 minutes. Add a little drop of water if required. .
- Stir in the 2 cubed aubergines and coat them with the masala. .
- Replace lid and leave to cook for 25-30 minutes stirring occasionally, until cooked through. .
- Once soft and cooked through sprinkle the curry with garam masala and fresh coriander before serving.
Served with
I love to eat aloo bangun as side dish, but it has to always be with roti so you can scoop up all the lovely soft potatoes and aubergine curry sauce. I have also been known to use this as a filling for my lunch time wrap with some crisp salad.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 46 |
| Fat (g) | 1.8 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 7.0 |
| of which sugars (g) | 2.2 |
| Fibre (g) | 1.4 |
| Protein (g) | 1.4 |
| Salt (mg) | 0.65 |
This goes well with
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Comments
Comments (13)
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Jilly
This was superb! I’m not sure that it is not one of your best recipes. The flavour was amazing for the effort. Loved loved loved it!-
Hari Ghotra
Hi Jilly Glad you liked it. It's is super tasty and I love it with roti smeared with butter. Thanks for trying it! Hari
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hema
Thanks Hari - i love bhangun and wanted to surprise my mom and cook it for her (without calling her and having to ask!) She loved it and I am back in her good books - even if only for a short amount of time! :-)-
Hari Ghotra
Haha Hema that really bought a smile to my face - It's always a great feeling to impress mum and i'm so pleased to hear that she loved the food so well done. Thank you so much for sharing Hari
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Helen
Wow! What a powerhouse of a curry! I normally prefer meaty curries but would swap my lamb bhuna for this in a heartbeat!-
Hari Ghotra
Hi Helen - glad you liked it! I love aubergines and think this one is delicious too. Thank so much for your feedback. Hari
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Sheila
Hi Hari,
Thank you for another great recipe.You make Indian cooking accessible.Could you please write a cookbook?,
Best wishes
Sheila-
Hari Ghotra
Hi Sheila
Thank you for your kind comments and it's great to hear you enjoyed this dish. The website makes the dishes accessible to all will have to wait and see about a cookbook! Thank you so much for using the site. Hari
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Matthew
Hi
I was researching ingredients for this recipe, but found websites claiming that mustard oil was banned for sale for consumption in the UK. At the very least, it doesn't seem to be stocked by any major supermarkets. Given this, is there an alternative for use in this recipe?-
Hari Ghotra
Hi Mattew here is some information about mustard oil that may help http://www.harighotra.co.uk/cooking-guides/indian-cooking-ingredients/mustard-oil-facts - it's high in uric acid but there is no compelling evidence to say these levels are harmful. You can buy it at all Indian grocery stores and on-line and some supermarkets do sell a mixed mustard oil. If you don't want to use this then just go for vegetable oil instead. Hope this helps Thanks Hari
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Hari
Hi Juliet
Great to hear that you are going to give this a go and that you have decided to cook some Indian dishes. This is a lovely one. To make it milder reduce the chillies, garam masala isn't hot as such it's a warming blend of spices and has pepper, cloves etc in it. For your first attempt I would reduce it slightly and see how you feel. Turmeric isn't hot, this is used for the curry colour so I would keep this as is.
I would also buy some plain yoghurt to have of the side as it's a great accompaniment and helps if you want to cool the dish down too. you could try one of these http://www.harighotra.co.uk/search?searchword=raita&searchphrase=all
Please let me know how you get on. Thanks Hari -
Juliet Fieldew
Hi Hari,
I love this dish from my local Indian takeaway, and thought I'd try to make it at home. I am an Indian cooking newbie, but your recipe looks simple enough. I'm just wondering what ingredients I should reduce to make it milder for my family? Obviously the chilli, but what about the garam masala and the turmeric - are the both hot?
I look forward to hearing your recommendations.
Best wishes,
Juliet.
Megan
This dish is so simple and absolutely delicious! My husband usually loathes aubergine, but even he grudgingly admitted that he enjoyed it! I make so many of your recipes and they're always wonderful. I'm going to try making some homemade paneer next.
Thanks,
Megan
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