Aubergine and Potatoes in Tomato Sauce (Aloo Baingan Curry)

Serves 4
Hands-on time 40 min
Oven time 50-55 min

This is a hot, sweet and sour curry from Gujarat, packed full of flavour. It makes a great meat-free main course or a side dish, and is traditionally eaten with light and fluffy phulkas, or soft chapattis. It also goes well with pooris. Perfect for vegetarians and vegans.

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  • 2 medium dried red chillies
  • 1 tablespoon of coriander seeds
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of brown of black mustard seeds
  • 3 teaspoons of rapeseed oil
  • 1 thickly sliced onion
  • ½ teaspoon of tumeric powder
  • 2 bay leaves (optional)
  • 300g of cubed potatoes
  • 300g of aubergine but into cubes
  • 2 finely chopped garlic cloves
  • 1 finely chopped tomato
  • 1 teaspoon of tamarind concentrate

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01 Grind the chillies, coriander, cumin and mustard seeds into a powder.

02 Heat the oil in a large pan on a medium heat and add the onion, tumeric and bayleaves. Fry for 2-3 minutes until the mixture is soft

03 Add the potatoes and fry for 1 minute. Cover and cook for 7 minutes on a low to medium heat until potatoes are tender. Add the aubergine and garlic and fry for a minute then add the tomato and fry for another minute. Cover and cook for 6 minutes.

04 Stir in the ground spices and tamarind concentrate

05 Add 400 ml of boiling water. Cover and cook for 10 minutes, stirring half way.

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