M&S recipe inspiration
Baingan masala (aubergine curry) with aloo sabzi (dry spiced potatoes), cauliflower pakoras and mint and coriander chutney
Short of time? Why not make the aubergine curry from scratch and serve with a few of our amazing Indian side dishes such as pakoras and bombay aloo.
Ingredients
- 25g mint, leaves only
- 25g coriander, chopped
- 4cm piece ginger
- 2 kaffir lime leaves
- 1 granny smith apple, cored and roughly chopped
- 4 spring onions, chopped
- 1 mixed chilli, chopped
- 1 tsp salt
- 1 lime. juiced
- 1 tsp M&S pure honey
- 1 tbsp coconut cream
For the mint and coriander chutney
For the aubergine curry
- 6 tbsp vegetable oil
- 1 large aubergine, chopped into big chunks
- 1 large red onion, sliced
- 1 large white onion, fine diced
- 2 tbsp M&S garlic paste
- 50g M&S ginger paste
- 3 tsp garam masala
- 1 tsp turmeric
- 1 green chilli, chopped
- 3 M&S vine-ripened tomatoes, chopped
- 1 tin coconut milk
- 25g dill, chopped
For the aloo sabzi
- 500g baby new potatoes
- Pinch saffron
- 3 tbsp vegetable oil
- 1 red onion, sliced
- 2 tbsp M&S ginger paste
- 3 tbsp M&S garlic paste
- 1 tbsp garam masala
- ½ tsp turmeric
- ½ tsp fine sea salt
- Juice of 2 limes
- 1 kaffir lime leaf
- 1 green chilli, chopped
- 12.5g coriander, chopped
For the pakoras
- 120g self-raising flour
- 4 tbsp cornflour
- 2 tsp nigella seeds
- 1 tsp turmeric
- 1 cauliflower, cut into florets
- 1 litre vegetable oil
Method
- Put all of the chutney ingredients into a blender or food processor and purée until smooth. Set aside.
- For the aubergine curry: Heat 3 tbsp oil in a large frying pan and fry the aubergines for about 5 minutes until coloured.
- In a medium saucepan, heat the remaining oil and add the red and white onion and garlic and ginger pastes. Season with salt and freshly ground black pepper and sauté on a medium-low heat for 10 minutes.
- Add the spices and sauté for another 5 minutes. Add the chilli and tomatoes and cook for another 2-3 minutes. Pour in the coconut milk and bring to a soft boil. Add the aubergines and keep on a low heat. Just before serving, add the dill and some freshly ground black pepper.
- For the Aloo Sabzi: Put the potatoes into a medium pan, cover with cold water and add salt and a pinch of saffron. Bring to the boil, then cook for about 15 minutes until tender. Drain.
- Heat the oil in a medium saucepan and sauté the onions and ginger and garlic pastes with a little salt for 5 minutes. Add the spices and cook for another minute. Add the potatoes, lime juice, kaffir lime leaf, green chilli and chopped coriander. Give it a gentle mix and check the seasoning.
- For the pakoras: In a medium bowl, whisk together the flours, spices, 1 tsp salt and 100ml cold water until smooth. The mixture shouldn’t too thick or thin, like the consistency of crepe batter. Add more water if you need to. Fold in the cauliflower florets.
- Add the oil to a wok or deep medium saucepan. When the temperature reaches 170°C (or when a piece of bread sizzles quickly) carefully add pieces of the cauliflower. Fry for 4-5 minutes until golden. Drain on a wire rack set over a baking tray.
- Serve the aubergine curry in warmed bowls with the aloo sabzi and the pakoras and chutney on the side.
