Potato & Aubergine Masala
Ingredients
- 2 tbsp veg oil
- 600g potatoes - diced into small bite size pieces
- 600g aubergine - rough chopped
- 1 heaped tbsp finely chopped ginger
- 1 heaped tbsp finely chopped garlic
- 1 green chillies chopped
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 2 fresh bay leaves
- Pinch of asafoetida
- 1 tsp Kashmiri chilli powder/ ground paprika
- 1 tsp turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 4 good sized vine ripened tomatoes or 1 tin chopped tomatoes
- 150ml veg stock
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 handfuls freshly chopped coriander
Preparation
Add the oil to the pan on medium high and the cumin and fennel seeds and fry for 2 mins before adding the onion, ginger and green chilli and sauté until onions turn translucent. Add the garlic and bay leaves and sauté for 2 mins before adding the aubergines
Sauté the aubergines for approx five mins, when they start to reduce on volume, add the remaining dry spices and stir fry for a few mins to ensure there are no raw spices
Now add the diced potatoes, tomatoes, veg stock and salt, stir well, cover and bring up to a medium simmer for 20 mins, stirring half way through. Uncover and cook for a few more minutes for the sauce to thicken
Season to taste and add the chopped coriander