Aubergine & potato curry

Name: Aubergine & potato curry
Yield: Serves 4
Ingredients: 2 small aubergines (eggplants), diced into 3 cm (1 in) cubes; 1 tsp salt; 1 tsp ground turmeric; 60ml (2 fl oz/1/4 cup) sunflower oil; 1 tsp cumin seeds; 200g (7 oz) red onions, peeled and thinly sliced; 10g (1/2 oz) ginger root, peeled and thinly sliced; 4–5 large garlic cloves, peeled and thinly sliced; 2–3 green chillies, cut in half lengthwise; 1 large tomato, chopped; large handful of fresh coriander (cilantro), chopped; 1 tsp ground coriander; 1 tsp garam masala; 200 g (7 oz) potatoes, peeled and cut into 2 cm (3/4 in) half-moons; 30 ml (1 fl oz/2 tbsp) water; Roti (to serve)

Romy Gill's recipe for aubergine and potato curry – or baingan & aloo sabzi – just happens to be vegan

By Romy Gill

20 September 2024

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Sam A. Harris

This delightful pairing showcases the contrasting tastes and textures of aubergines and potatoes in a medley that is both comforting and full of depth. With its earthy and slightly bitter undertones, aubergine sits well next to potato and each one complements rather than overshadows the other. This combination creates a hearty wholesome dish, which is prepared with different spices in homes across India.

This recipe is an extract from Romy Gill’s India by Romy Gill

If you like this recipe, why not try some of our other aubergine recipes from the House & Garden archive?

What you'll need

What you'll need

De Buyer CHOC Non-Stick Classic Frying Pan Red 20cm

Pillarbox Red Prep Set

Lekue Spoon Spatula, green

Recipe notes