Baingan Masala With Aloo Sabzi and Cauliflower Pakoras
By M&S Food
Published on 13 February 2024
To celebrate Indian week on Cooking With The Stars, the cookery show brought to you by M&S Food, chef Ellis Barrie serves up a platter of curried deliciousness. The main dish, baingan masala is a North-Indian style aubergine curry served here with aloo sabzi, an aromatic saffron and lime dry spiced potato side. Homemade mint and coriander chutney brings freshness and a little touch of sweetness from Granny Smith apple and a dash of honey.Time and servings
1 hr 40 minsTotal time
4Servings
40 minsPrep time
1 hrCooking time
Ingredients
- 25g mint, leaves only
- 40g coriander, chopped
- 1 fresh ginger (4cm piece)
- 3 lime leaves
- 1 Granny Smith apple, cored and roughly chopped
- 4 salad onions, chopped
- 3 green chillies, chopped
- 3 limes, juice only
- 1 tsp pure honey
- 1 tbsp coconut cream
- 1 tsp fine salt
- 9 tbsp vegetable oil, plus 1 litre for frying
- 1 large aubergine, chopped into big chunks
- 1 onion, finely diced
- 2 red onions, sliced
- 5 tbsp garlic paste
- 50g ginger paste, plus 2 tbsp
- 2 tbsp garam masala
- 1½ tsp ground turmeric
- 3 vine-ripened tomatoes, chopped
- 400g tin coconut milk
- 25g dill, chopped
- 500g baby new potatoes
- 1 pinch saffron threads
- 1½ tsp fine sea salt
- 120g self-raising flour
- 4 tbsp cornflour
- 2 tsp nigella seeds
- 1 tsp turmeric
- 1 cauliflower, cut into florets
Method
Step 1
First make the chutney: Put the mint, 25g coriander leaves, fresh ginger, 2 lime leaves, apple, salad onion, 1 chopped chilli, juice of 1 lime, honey, coconut cream and 1 tsp salt into a blender or food processor and purée until smooth. Set aside.Step 2
For the aubergine curry: Heat 3 tbsp oil in a large frying pan over a medium-high heat and fry the aubergines for about 5 mins until coloured.Step 3
In a medium saucepan, heat 3 tbsp oil over a medium-low heat and cook the diced onion, 1 sliced red onion, 2 tbsp garlic and 50g ginger pastes. Season with salt and freshly ground black pepper and fry for 10 mins.Step 4
Add 1 tbsp garam masala and 1 tsp ground turmeric and fry for another 5 mins. Add 1 chopped chilli and tomatoes and cook for another 2-3 mins. Pour in the coconut milk and bring to a gentle boil. Add the aubergines and keep on a low heat. Just before serving, add the dill and some freshly ground black pepper.Step 5
For the Aloo Sabzi: Put the potatoes into a medium pan, cover with cold water and add a pinch of salt and a pinch of saffron. Bring to the boil, then cook for about 15 mins until tender. Drain.Step 6
Heat 3 tbsp oil in a medium pan and fry the remaining 1 sliced onion and 2 tbsp ginger and 3 tbsp garlic pastes with a little salt for 5 minutes. Add the remaining 1 tbsp garam masala, ½ tsp ground turmeric, ½ tsp fine salt and cook for 1 min more. Add the potatoes, remaining juice of 2 limes, lime leaf, green chilli and chopped coriander. Give it a gentle mix and check the seasoning.Step 7
For the pakoras: In a medium bowl, whisk the flours, nigella seeds, remaining 1 tsp ground turmeric and salt with 100ml water until smooth. The mixture shouldn't be too thick or thin, like the consistency of crepe batter. Add more water if you need to. Fold in the cauliflower florets.Step 8
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 mins until golden. Drain on a wire rack set over a baking tray.Step 9
Serve the aubergine curry in warmed bowls with the aloo sabzi and the pakoras and chutney on the side.