ACHARI ALOO BAINGAN (Vegan Pickled Aubergine & Potato Curry)

Achari Aloo Baingan Recipe Is an easy Punjabi curry made with aubergines and Potatoes flavoured with spices typically used in Indian pickles. The name Achari Baingan literally means pickled Aubergine. We have used spices such as nigella seeds, fenugreek seeds, mustard seeds and fennel seeds. The flavours of this Achari Aloo Baingan curry dish are spicy, tangy and a beautiful aroma of pickle spices.




Serves 2


INGREDIENTS


for the CURRY


500g Aubergine, chopped

2 medium Onions, chopped

4 medium Potato, chopped

2 teaspoon Ginger paste

2 teaspoon Garlic paste

6 tablespoon Pureed tomatoes

1 teaspoon Asafoetida

1 teaspoon Turmeric powder

1.5 teaspoon Amchur Powder

1 teaspoon Chilli powder

2 teaspoon Coriander powder

0.5 teaspoon Cumin seeds

Salt to taste

4-6 tablespoon Oil

1/4 Cup water

2 tablespoon Cilantro leaves chopped, for garnish



for the ACHARI SPICES


2 teaspoon Fennel seeds

2 teaspoon Mustard seeds

2 teaspoon Fenugreek seeds

1 teaspoon Nigella seeds

1.5 teaspoon Cumin seeds

1 teaspoon Chilli flakes



INSTRUCTIONS


prepare the ACHARI SPICES

1. Assemble all the ingredients listed under Achari Spices In a heavy bottom pan, dry roast all the spices on a medium low heat.


2. Stir and heat until a warm, nutty aroma arises. Allow the spices to cool completely. Add it to a grinder. Coarsely grind the spices. Set it aside.


prepare the CURRY

3. Heat oil in a pan and add the onions and saute for 2 minuets, then add the potatoes and cook with the lid on till they are tender.


4. Add the asafoetida powder, turmeric powder, amchur powder, chilli powder, coriander powder, cumin seeds, salt and the achari masala spices which you prepared earlier. Saute for 1 minute.


5. Add the ginger and garlic paste. Cook for a minute. Add the pureed tomatoes, mix and cook for 2-3 minutes.


6. Add the Aubergines and 1/4 cup of water, mix well and cover. Cook until the vegetables are tender. Adjust salt according to taste. Garnish with chopped cilantro leaves.


Serve with Roti, Rice or Nan.





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