PUNJABI BAINGAN ALOO

PUNJABI BAINGAN ALOO Simple delicious aubergines with potatoes, cumin, chilli and tangy dried mango powder. All my favourite flavours in this veggie dish. Midweek dinner that’s so good served with parathas. Recipe below👇🏽 350gms aubergines sliced 300gms potatoes sliced 3 garlic cloves 2 birds eye green chillies 3 tbsp veg oil 1 dried bay leaf 1 tsp cumin seeds 100gms white onions chopped 100gms tomatoes chopped 1/2 tsp kashmiri chilli powder 1/2 tsp turmeric 1 tsp coriander cumin powder 150mls water Salt to taste 1 tsp kasoori methi 1 tsp dried mango powder Coriander to garnish - Crush the garlic and chilli coarsely and set aside - Heat the oil on a medium flame. Add bay leaf, cumin seeds as they sizzle add the onions. Fry for 10 minutes - Add the tomatoes and soften for 5 minutes. Add the crushed garlic paste and fry for a minute - Add the powdered spices fry for a minute and potatoes. Fry for 5 minutes and add water. Simmer for 2 minutes with a lid on - Add aubergines stir well, season and continue to simmer on a low heat with a lid for 10 minutes. Stir half way through cooking - Now add the kasoori methi, amchoor/ mango powder and coriander. Simmer for 5 minutes and serve warm with parathas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

- Crush the garlic and chilli coarsely and set aside

Step 2

- Heat the oil on a medium flame. Add bay leaf, cumin seeds as they sizzle add the onions. Fry for 10 minutes

Step 3

- Add the tomatoes and soften for 5 minutes. Add the crushed garlic paste and fry for a minute

Step 4

- Add the powdered spices fry for a minute and potatoes. Fry for 5 minutes and add water. Simmer for 2 minutes with a lid on

Step 5

- Add aubergines stir well, season and continue to simmer on a low heat with a lid for 10 minutes. Stir half way through cooking

Step 6

- Now add the kasoori methi, amchoor/ mango powder and coriander. Simmer for 5 minutes and serve warm with parathas