Aloo Bangun: Potato Aubergine Curry
Aloo Bangun, a delightful vegetarian dish from the Indian subcontinent, harmoniously blends tender potatoes and succulent aubergines in a medium-spiced curry that’s perfect for any meal. With its vibrant flavors and aromatic spices, this curry not only nourishes the body but also warms the soul. Whether served with steamed rice or warm naan, Aloo Bangun is sure to become a favorite in your culinary repertoire.
Description
This comforting Potato Aubergine Curry, infused with mustard oil and fragrant spices, showcases the rich flavors of Indian cuisine. It’s an ideal dish for those who appreciate a well-balanced vegetarian option that’s both hearty and satisfying.
Nutritional Information
| Nutritional Element | Amount per Serving |
|---|---|
| Servings | 4 |
| Calories | Approximately 250 |
| Protein | 5g |
| Carbohydrates | 35g |
| Dietary Fiber | 7g |
| Sugars | 3g |
| Total Fat | 10g |
| Saturated Fat | 1.5g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Aubergines | 2, cut into 3cm lengths |
| Potatoes | 2, peeled and cut into 3cm lengths |
| Mustard oil | 2 tbsp |
| Mustard seeds | 1 tsp |
| Cumin seeds | 1 tsp |
| Onion | 1, finely sliced |
| Tomatoes | 200g / ½ tin |
| Ginger | 1 tbsp, grated |
| Salt | 1 tsp |
| Turmeric | 1 tsp |
| Green chili | 1, finely chopped |
| Garam masala | 1 tsp |
| Fresh coriander | Handful, chopped |
Instructions
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Prepare the Base: In a spacious wok or karahi, heat the mustard oil over medium heat until it shimmers. Carefully add the mustard seeds and allow them to sizzle for a moment, releasing their essential oils. Follow with the cumin seeds, frying them until they become fragrant, which should take about 30 seconds.
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Sauté the Onion: Introduce the finely sliced onion to the pan, stirring occasionally, and cook until it becomes soft and lightly browned. This will take about 5-7 minutes, creating a beautiful aromatic base for your curry.
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Create the Masala: Lower the heat slightly and add the chopped tomatoes, salt, turmeric, finely chopped green chili, and grated ginger. Stir well and allow the mixture to cook down until the onions and tomatoes meld into a thick, aromatic masala paste, which should take about 5-10 minutes.
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Incorporate the Potatoes: Add the cubed potatoes to the masala, ensuring they are well coated with the sauce. Reduce the heat, cover the pan with a lid, and let them cook for about 5 minutes. If the mixture appears too dry, add a splash of water to prevent sticking.
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Add the Aubergines: Once the potatoes have begun to soften, stir in the cubed aubergines. Coat them thoroughly with the masala, ensuring every piece is infused with flavor.
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Simmer to Perfection: Replace the lid and allow the curry to simmer for 25-30 minutes, stirring occasionally. Keep an eye on the pot to ensure it doesn’t stick; add a bit of water if necessary. The vegetables should become tender and meld beautifully with the spices.
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Finish and Serve: Once the potatoes and aubergines are cooked through and soft, sprinkle the curry with garam masala and chopped fresh coriander. Serve hot, ideally with steamed rice or naan, allowing the rich flavors to shine through.
Cooking Tips
- For an extra layer of flavor, consider adding a splash of lemon juice or a dollop of yogurt when serving.
- Adjust the level of spice by adding more or less chili according to your preference.
- This curry pairs well with a simple cucumber raita or a fresh salad to balance the flavors.
Embrace the warmth of Aloo Bangun in your kitchen, and let the aromas transport you to the heart of Indian cooking. This vegetarian delight is perfect for family gatherings or a cozy dinner at home, promising satisfaction in every bite. Enjoy!
