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Aloo baingun (veggie potato and aubergine curry)
Fruit and vegetables
1
onion
, thinly sliced
1½
onions
, diced
3cm/1¼in fresh root
ginger
, peeled and grated
1 tsp chopped fresh green
chilli
(adjust to taste)
1 large
potato
chopped into 1cm/½in cubes
6–8 baby
aubergines
(or two medium
aubergines
), chopped into 2cm/¾in cubes
25g/1oz fresh
fenugreek
leaves (methi), chopped (or 3 tbsp dried methi)
small bunch
fresh coriander
, finely chopped
Tins, packets and jars
175g/6oz
basmati rice
Cooking ingredients
2 tbsp
sunflower oil
1 tsp
cumin
seeds
½
cinnamon
stick
2
cloves
2
cardamom
pods
2 tbsp
sunflower oil
1½ tsp
turmeric
1½ tsp
cumin
seeds
1 tsp black
mustard seeds
1 tsp
garam masala
salt
Dairy, eggs and chilled
20g/¾oz
butter
Back to recipe
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