Aubergine and potatoes in tomato sauce

Aubergine and potatoes in tomato sauce

Category: Main meal | Serves: 2

Prep time: 15 minutes | Cooking time: 40 minutes


2 medium dried red chillies

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon brown or black mustard seeds

3 teaspoons rapeseed oil

1 medium Spanish onion, thickly sliced

1/2 teaspoon turmeric powder

2 bay leaves (optional)

300g/11oz white or red potatoes, peeled and cut into 2cm or just under 1in cubes

300g/11oz aubergine, cut into 2.5cm/1in cubes

2 garlic cloves, crushed

1 medium tomato, finely chopped

1 teaspoon tamarind concentrate

  1. In a grinder (or using a pestle and mortar), grind the chillies, coriander, cumin and mustard seeds to a powder
  2. Heat the oil in a large pan and add the onion and turmeric, and the bay leaves (if using). Fry over a medium heat for 2-3 minutes.
  3. Add the potatoes and fry for 1 minute. Cover and cook for 7 minutes on a medium heat until the potatoes are tender. Half way through cooking, check that the potatoes are not sticking to the bottom of the pan
  4. Add the aubergine and garlic and fry for 1 minute
  5. Add the tomato and fry for another minute. Cover and cook for 6 minutes. Stir in the ground spices and tamarind concentrate
  6. Add 400ml/14fl oz boiling water. Cover and cook for 10 minutes, stirring half way through cooking

Cook’s tip

  • Serve with basmati rice and cholar dhal.

 This recipe is reproduced from India with Passion, by Manju Malhi.

Nutritional information

Aubergine Potato in Tomato Sauce