Aubergine And Potato Bhaji

Ingredients

• 1aubergine
• 3potatoes
• 2, dicedonions
• 2 tsp, then 1 tbspoil
• 2dried chillies
• ½ tspcumin seeds
• to tastesalt
• 3green chillies
• ½ tspturmeric powder
• 1.1/2 tspchilli powder
• ½ tspcumin powder
• ½ tspgaram masala
• ½ tspamchar masala
• 1 handfulcoriander
• a little, as neededwater

Instructions

1. 1

   Cut the vegetables

   Cut the aubergine and potatoes lengthways. Dice the onions and set them aside.

2. 2

   Part-cook vegetables

   Heat 2 tsp of oil in a frying pan. Fry the aubergine and potatoes separately until half-cooked, then transfer them to a plate.

3. 3

   Cook the onion

   Add 1 tbsp of oil to the pan, then add the diced onion and stir for 1 minute. Add the cumin seeds and dried chillies, and cook, stirring, until the onion is golden brown.

4. 4

   Add the spices

   Stir in the turmeric, chilli powder, cumin powder and garam masala until combined. Add the green chillies, then a little water to keep the mixture moist.

5. 5

   Finish the bhaji

   Return the aubergine and potatoes to the pan and stir. Add a little water to create steam and help the vegetables cook. Mix in the amchar masala, then sprinkle with coriander.

6. 6

   Serve hot

   Serve with hot rice or roti of your choice.

What is aubergine and potato bhaji?

Bhaji is a broad name used for spiced vegetable dishes in South Asian cooking. This version brings together aubergine and potato with onion, chilli and a blend of ground and whole spices.

Part-cooking the vegetables before adding them to the spiced onion base helps them finish cooking together while keeping the dish full of distinct pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 4g protein, 35g carbs, 5g fat.

The potatoes provide most of the carbohydrates, while the aubergine and onions contribute additional carbohydrates and fibre. Oil accounts for most of the fat, and the vegetables provide a modest amount of protein; serve the bhaji with a protein-rich side such as dal to make the meal more balanced.

The vegetable preparation

Even pieces: cut the aubergine and potatoes into similarly sized lengths so they cook at a similar pace. The recipe does not specify a precise size, so aim for pieces that are easy to turn in the pan.

Separate frying: the aubergine and potatoes are part-cooked separately. This lets you remove each once it is halfway cooked rather than waiting for both to reach that point at once.

Building the spiced base

Golden onion: cook the diced onion with cumin seeds and dried chillies until it turns golden brown. This is the key visual cue given for the base before adding the powdered spices.

Spice blend: turmeric, chilli powder, cumin powder and garam masala go in before the green chillies and water. Stir the powders through the onion so they are combined rather than left in clumps.

Keeping the vegetables tender

Half-cooked first: take the aubergine and potatoes off the heat while they are still only partly cooked. They return to the pan later and finish cooking with the added steam.

A little water: add small amounts to keep the mixture moist and to help steam the vegetables. The method gives no fixed quantity, so add only what is needed to prevent the pan becoming dry.

When it is ready

The recipe calls for the onion to become golden before the powdered spices are added, and for the vegetables to be half-cooked before they are set aside. After they return to the pan, cook until the potatoes and aubergine are tender.

Stir gently as you finish the dish so the pieces stay intact. Mix in the amchar masala near the end, then scatter the coriander over the top.

Choosing how to serve it

Rice: serve the bhaji with hot rice for a simple accompaniment that catches the spiced cooking juices.

Roti: warm roti is another option, especially if you want to scoop up the vegetables. Add it at the table rather than to the pan.

Recipe notes & tips

• Fry the aubergine and potatoes separately, as directed, so you can remove each when it is half-cooked.
• Keep the onion moving as it cooks with the cumin seeds and dried chillies to help it brown evenly.
• Add water in small splashes so the vegetables steam without turning the pan mixture watery.
• Stir carefully after returning the vegetables to the pan to help keep the pieces intact.
• Add the coriander just before serving for a fresh finishing touch.

Variations

• Adjust the heat: use fewer green chillies for a milder bhaji.
• More coriander: add extra chopped coriander at the end for a brighter finish.
• Rice pairing: serve with hot rice to make a filling meal.
• Roti pairing: serve with warm roti for scooping up the vegetables.
• Softer vegetables: leave the mixture steaming a little longer, adding water a splash at a time.

Common mistakes to avoid

• Crowding the vegetables together: fry the aubergine and potatoes separately as the method specifies.
• Adding all the water at once: use small amounts so the vegetables steam without becoming soupy.
• Stopping too early: check that the potatoes and aubergine are tender after they return to the pan.
• Skipping the golden onion cue: cook the onion with the cumin seeds and dried chillies until it is golden before adding the powdered spices.
• Stirring too vigorously: fold the vegetables through gently to avoid breaking them up.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat in a pan over a low heat, adding a splash of water if needed, until piping hot throughout.

Frequently asked questions