Aloo baingun (veggie potato and aubergine curry)

1. 1

   To make the rice, wash it in a bowl of cold water, drain and repeat until the water runs clear, then leave in water to soak for 15-20 minutes.

2. 2

   Meanwhile, to make the aloo baingan, heat the oil and butter in a large lidded saucepan over a medium heat. Add the onion and cook for 5 minutes. Add the ginger, turmeric, cumin, mustard seeds, chilli and 1 teaspoon of salt. Fry everything together for a few minutes and stir in the potato. Add a splash of water and cook for 5-6 minutes, or until al dente.

3. 3

   Add the aubergines to the pan with the methi and another good splash of water. Cover with a lid and leave to steam for 10-15 minutes, or until the vegetables are soft and cooked through.

4. 4

   To make the rice, heat the oil in a large lidded saucepan over a medium heat, add the onion and cook for 5 minutes, or until starting to soften. Stir in all the spices and cook for another minute. Remove some of the onion mixture and set aside.

5. 5

   Drain the rice from its soaking liquid and add it to the pan with the spices. Pour over approximately 235ml/8¼fl oz water and simmer very gently, covered, for 10-12 minutes, or until the water has absorbed and the rice is tender.

6. 6

   To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.