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How To Make Potato And Aubergine Bhaji

How To Make Potato And Aubergine Bhaji

A delicious side dish, Potato and Aubergine Bhaji is really easy to make and is a vegetarians dream! We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make it.

INGREDIENTS

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RECIPE

Serves
4

Step 1: You Will Need:

  • 3 tbsp oil, for frying
  • 1 tsp cumin seeds
  • 1 dried red chilli, crushed slightly
  • 1 fresh green chilli, chopped
  • 1/2 tbsp garlic and ginger paste
  • 1/2 tsp turmeric
  • 1 1/2 tsp coriander powder, ground coriander
  • 250 g potatoes, peeled and cut into 2 inch pieces
  • 250 g aubergine, Cut into slices, then each slice is cut into half and then again, into strips; finally, wash and drain the aubergine pieces and rub with salt
  • 1/2 tbsp lemon juice
  • 1 1/2 tsp salt
  • 1 tbsp fresh coriander leaves, chopped
  • 1/2 tsp garam masala
  • 1/4 tsp chilli powder
  • 1 frying pan
  • 1 large spoon for stirring

Step 2: Heat oil

Heat oil in a deep frying pan or wok and add the cumin seeds, crushed dried red chilli and the ginger and garlic paste and stir until you start to hear the seeds spluttering and fry on a medium heat for 15 seconds

Step 3: Add Aubergine and Potato

Add the aubergine and potato as well as all of the other spices to the pan and stir until the vegetables are well coated with spices

Step 4: Reduce Heat

Now reduce the heat to a low flame and cook the vegetables until they are tender and softened slightly

Step 5: Add Salt and Lemon Juice

Now add the salt and the lemon juice and stir until it is mixed in well.

Step 6: Increase Heat

Increase the heat and fry for a further 10 minutes or more until the vegetables are deeper in colour and have softened and cooked through.

Step 7: Serve

Lastly, stir in the fresh coriander and serve hot