Indian Potato and Eggplant Masala
Ingredients
- 2 tbsp vegetable oil
- 600g potatoes
- 600g eggplant
- 1 onion
- 1 heaped tbsp ginger
- 1 heaped tbsp garlic
- 1 green chili
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 2 fresh bay leaves
- Pinch of asafoetida
- 1 tsp Kashmiri chili powder or ground paprika
- 1 tsp turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 4 large vine ripened tomatoes or 1 can chopped tomatoes
- 150ml vegetable stock
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 handfuls fresh coriander
Preparation
Add the oil to the pan on medium high heat and the cumin and fennel seeds and fry for 2 minutes before adding the onion, ginger and green chili and sauté until onions turn translucent, then add the garlic and bay leaves and sauté for 2 minutes before adding the eggplant.
Sauté the eggplant for approximately five minutes, when it starts to reduce in volume, add the remaining dry spices and stir fry for a few minutes to ensure there are no raw spices.
Add the diced potatoes, tomatoes, vegetable stock and salt, stir well, cover and bring up to a medium simmer for 20 minutes, stirring halfway through, then uncover and cook for a few more minutes for the sauce to thicken.
Season to taste and add the chopped coriander.