Aloo Bangun | Indian Aubergine Curry | Hari Ghotra
4.2/5 rating (5 votes)

Aloo Bangun

Potato Aubergine Curry

  • Heat Medium
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • Cook 40 mins
Aloo Bangun

This potato and aubergine curry recipe is cooked in a robust tomato sauce, flavoured with whole cumin and mustard seeds.

Hari says

There are a few things that I've inherited from my mum and one of those is to never waste food (I imagine yours said the same!). For example, my mum would use the whole of the aubergine, including the stalk end which she would cook as part of the dish. She would then search through the pot and pull out the stalks and eat them herself. Even now I'm not sure if that was her being a martyr so we would all have more to share or whether it was her being selfish and saving the best bit of the aubergine curry for herself. Either way, I've inherited her 'use it all' cooking style and now save the stalks for myself. You try it!

  • Ingredients
  • Method
  • 2 aubergines, cut into 3cm lengths
  • 2 potatoes, peeled and cut into 3cm lengths
  • 2 tbsp mustard oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 onion, finely sliced
  • 200g/½ tin tomatoes
  • 1 tbsp ginger, grated
  • 1 tsp salt 
  • 1 tsp turmeric
  • 1 chilli, finely chopped
  • 1 tsp garam masala
  • Handful fresh coriander, chopped
  1. Heat the oil in a wok or karahi and add 1 tsb of mustard seeds. Once sizzling, add 1 tsp cumin seeds and fry until they become fragrant.
  2. Then add 1 sliced onion and continue to cook until soft and lightly browned. .
  3. Reduce the heat a little and add 200 g tomatoes, 1 tsp salt, 1 tsp turmeric, 1 finely chopped chilli and 1 tbsp grated ginger. .
  4. Cook until the onions and tomatoes melt together to create a thick, aromatic masala paste (5-10 minutes). .
  5. Add 2 cubed potatoes and stir to coat with the sauce. Reduce the heat cover the pan with the lid and leave to cook for 5 minutes. Add a little drop of water if required. .
  6. Stir in the 2 cubed aubergines and coat them with the masala. .
  7. Replace lid and leave to cook for 25-30 minutes stirring occasionally, until cooked through. .
  8. Once soft and cooked through sprinkle the curry with garam masala and fresh coriander before serving.

Served with

I love to eat aloo bangun as side dish, but it has to always be with roti so you can scoop up all the lovely soft potatoes and aubergine curry sauce. I have also been known to use this as a filling for my lunch time wrap with some crisp salad.

Nutritional information

Typical values* per Serving
Calories46
Fat (g)1.8
of which saturates (g)0.1
Carbohydrates (g)7.0
of which sugars (g)2.2
Fibre (g)1.4
Protein (g)1.4
Salt (mg)0.65
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (6)

  • Sheila

    Sheila

    01 December 2016 at 02:19 |
    Hi Hari,
    Thank you for another great recipe.You make Indian cooking accessible.Could you please write a cookbook?,
    Best wishes
    Sheila

    reply

    • Hari Ghotra

      Hari Ghotra

      01 December 2016 at 08:31 |
      Hi Sheila
      Thank you for your kind comments and it's great to hear you enjoyed this dish. The website makes the dishes accessible to all will have to wait and see about a cookbook! Thank you so much for using the site. Hari

      reply

  • Matthew

    Matthew

    12 June 2016 at 22:39 |
    Hi
    I was researching ingredients for this recipe, but found websites claiming that mustard oil was banned for sale for consumption in the UK. At the very least, it doesn't seem to be stocked by any major supermarkets. Given this, is there an alternative for use in this recipe?

    reply

    • Hari Ghotra

      Hari Ghotra

      13 June 2016 at 06:55 |
      Hi Mattew here is some information about mustard oil that may help http://www.harighotra.co.uk/cooking-guides/indian-cooking-ingredients/mustard-oil-facts - it's high in uric acid but there is no compelling evidence to say these levels are harmful. You can buy it at all Indian grocery stores and on-line and some supermarkets do sell a mixed mustard oil. If you don't want to use this then just go for vegetable oil instead. Hope this helps Thanks Hari

      reply

  • Hari

    Hari

    25 March 2015 at 09:05 |
    Hi Juliet
    Great to hear that you are going to give this a go and that you have decided to cook some Indian dishes. This is a lovely one. To make it milder reduce the chillies, garam masala isn't hot as such it's a warming blend of spices and has pepper, cloves etc in it. For your first attempt I would reduce it slightly and see how you feel. Turmeric isn't hot, this is used for the curry colour so I would keep this as is.
    I would also buy some plain yoghurt to have of the side as it's a great accompaniment and helps if you want to cool the dish down too. you could try one of these http://www.harighotra.co.uk/search?searchword=raita&searchphrase=all

    Please let me know how you get on. Thanks Hari

    reply

  • Juliet Fieldew

    Juliet Fieldew

    25 March 2015 at 02:57 |
    Hi Hari,
    I love this dish from my local Indian takeaway, and thought I'd try to make it at home. I am an Indian cooking newbie, but your recipe looks simple enough. I'm just wondering what ingredients I should reduce to make it milder for my family? Obviously the chilli, but what about the garam masala and the turmeric - are the both hot?
    I look forward to hearing your recommendations.
    Best wishes,
    Juliet.

    reply

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Hari Ghotra