- 50 ml Oil
- 2 Onions
- 5 Garlic Cloves
- 1 Tomato
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder Haldi
- 1 Green Chilli
- 250 g Potato Aloo
- 150 ml Water
- 500 g Eggplant Baingan
- 1 tsp Dried Fenugreek Methi
In a pan heat up the oil on medium heat until hot then add the finely chopped onions and cook on medium heat for 3-4 minutes until softened
Add the finely chopped garlic cloves and cook for 1-2 minutes until fragrant
Add the chopped tomato and cook for 5 minutes
Add the salt, chilli powder, turmeric powder and green chillies then cook for 2-3 minutes before adding a splash of water and cooking for a further 3-4 minutes
As the spices are cooking peel the potatoes and cook into small chunks then add into the pan along with the water before covering and cook on low heat for 10 minutes
As the potatoes are cooking chop the eggplant into small chunks then add into the pan and cover for a further 20 minutes
Add the dried fenugreek leaves then cook for 1-2 minutes on medium heat until the masala thickens to your personal preference
Your aloo baingan curry is ready!
Calories: 180kcal
A simple vegetable curry recipe with a lightly spiced masala that is packed with flavour. This vegan curry recipe is the perfect curry recipe for all Indian food lovers as it is suitable for all dietary needs. Try this baingan aloo sabzi masala curry recipe with homemade chapatti for a delicious home cooked meal.
