Dry Aubergine Curry- Punjabi Style

A little more complicated but nonetheless this makes a fabulous Vegan meal.


For the base

Onions x3 – chopped

Ginger x thumbsize crushed

Chili x (to taste) (4) chopped

Garlic x 1 clove (optional) crushed

Haldi (turmeric) x ½ tsp

Salt (to taste) x 1 tsp

Garam masala (see mix) x 1 tbsp

Tomato tinned ½ or fresh tomatoes (3)

Tomato puree ½ tsp

The curry

1 Large Aubergine

2 medium potatoes


Prepare the Aubergine and Potato

Cut the Aubergine in half and place it into oven to soften. This will take around 20min.

Cube the potatoes into 2cm cubes and par boil.



Brown the chopped onions in olive oil or Ghee (clarified butter) until golden. Do not let them go too dark.

Add ginger , garlic and soften for 2 minutes be careful not to burn it

Add haldi and garam masala and cook down for 2 minutes

Add Tomatoes ,chillies, tomato paste and salt

Cook this down with the lid on for 10min minutes on a low heat – you should notice the oil/butter settle on the surface.

Keep stirring to prevent it sticking.

Add the par boiled potatoes. Leave with the lid on for 3min

Remove the flesh from the aubergine and mince with a fork.

Add this to the pan too.

Leave to cook for 10min. Stirring occasionally.

This is a little time consuming, however, if you have made the base in advance (it will keep for a week in an airtight container) it will only take about 20min.

I love this, it is real comfort food especially if you serve it with roti and a little plain yoghurt.



Much Love

Northern Bindi


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