Aubergine, Potato and Chickpea Balti Recipe

Origin: Fusion      Period: Modern

Ingredients

For the Vegetables

2 tbsp vegetable oil
1 onion, finely sliced
1/2 tsp cumin seeds
1 aubergine, cut into 1cm cubes
1 potato, peeled and cut into 1cm cubes
1 410g tin chickpeas, rinsed and drained
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric

For the Sauce

2 tbsp vegetable oil
1 onion, finely sliced
2 garlic cloves, crushed
2 tsp root ginger, peeled and grated
4 cm cassia bark, (optional)
6 whole cloves
0450g tin chopped plum tomatoes
1/4 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp sugar
1 1/2 tsp salt
1 tsp red chilli powder, to taste

4 tbsp fresh coriander leaves, finely chopped
200ml water
1/2 tsp garam masala

Aubergine, Potato and Chickpea Balti Preparation:

Method:

Heat the oil in a large pan and add the onions and cumin seeds, cooking for about 3 minutes. Then add the potato, aubergine, ground coriander, cumin and turmeric. Stir to coat the vegetables evenly with the oil and herbs. Turn the heat to high and cook for 3 minutes, stirring occasionally. Remove from the pan and set aside.

Place the oil for the sauce in the pan and add the onion, garlic, grated ginger, cassia bark and whole cloves. Cook for 1 minute. Add the chopped tomatoes, turmeric, coriander, cumin, salt, sugar and chilli powder. Cook on high heat for 2 minutes then lower the heat to medium and cook for a further 3 minutes with occasional stirring.

Allow the sauce to cool slightly then remove the cassia bark and blend the sauce roughly with a hand blender. Return the vegetables back to the pot and add 3 tbsp of the chopped coriander, the water and the garam masala

Bring to the boil, cover and allow to simmer for 20 minutes, stirring occasionally. Tip into a bowl for serving and garnish with the remaining chopped coriander. Serve with boiled basmati rice and naan bread.

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