This Mary Berry Aubergine Bhuna Curry is a flavorful vegetarian dish that features tender, spiced aubergines (eggplants) simmered in a rich tomato-based sauce. The bhuna method brings out the flavors of the spices, creating a curry that is both hearty and satisfying. Serve with rice or naan for a comforting meal that’s easy to prepare yet full of flavor.
What is Mary Berry Aubergine Bhuna Curry?
Mary Berry’s aubergine bhuna curry is a vegetarian adaptation of the traditional bhuna, a type of curry where spices are fried until aromatic before adding vegetables or meat. The aubergine absorbs the flavors of spices like cumin, coriander, and garam masala, making it a rich, flavorful dish. The sauce is thick and tomato-based, allowing the aubergine to become tender while soaking up all the wonderful flavors.
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Why You Should Try This Recipe
- Vegetarian and hearty: Perfect for vegetarians and full of satisfying flavors.
- Full of spices: Aromatic spices give the dish depth and warmth.
- Simple ingredients: Uses pantry staples and fresh vegetables.
- Healthy and nutritious: Packed with fiber, vitamins, and antioxidants from the aubergine.
- Versatile: Pairs well with rice, naan, or as part of a larger spread.
Ingredients Needed to Make Mary Berry Aubergine Bhuna Curry
- 2 large aubergines (cubed): The main ingredient, providing a tender, meaty texture.
- 2 tbsp vegetable oil: For frying and cooking the spices.
- 1 large onion (chopped): Adds sweetness and depth to the sauce.
- 3 garlic cloves (minced): Provides a savory flavor.
- 1 tbsp fresh ginger (grated): Adds warmth and spice.
- 1 tsp cumin seeds: A warm, earthy spice essential for bhuna curries.
- 1 tsp ground coriander: Adds an aromatic, slightly citrusy note.
- 1 tsp ground turmeric: For color and a subtle earthy flavor.
- 1 tsp garam masala: A blend of spices that adds depth to the curry.
- 1-2 green chilies (sliced): For a mild heat.
- 400g canned chopped tomatoes: Forms the base of the curry sauce.
- Salt and pepper to taste: Season the dish.
- Fresh coriander leaves (chopped): For garnish and freshness.
Instructions to Make Mary Berry Aubergine Bhuna Curry
Step 1: Prepare the aubergine
Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add the cubed aubergine and cook for 8-10 minutes, stirring occasionally, until golden brown and slightly softened. Remove the aubergine from the pan and set aside.
Step 2: Sauté the aromatics
In the same pan, add the remaining tablespoon of oil. Add the chopped onion and cook for 5-6 minutes, until softened and golden. Add the minced garlic, grated ginger, and cumin seeds, cooking for another 1-2 minutes until fragrant.
Step 3: Add the spices
Stir in the ground coriander, turmeric, and garam masala, cooking for 1 minute to allow the spices to release their aromas.
Step 4: Add tomatoes and simmer
Add the canned tomatoes and sliced green chilies to the pan. Season with salt and pepper, then bring the mixture to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and deepens in color.
Step 5: Add the aubergine
Return the cooked aubergine to the pan, stirring to coat it in the sauce. Simmer for another 10 minutes, or until the aubergine is tender and the flavors have melded.
Step 6: Garnish and serve
Remove the curry from the heat and garnish with freshly chopped coriander leaves. Serve hot with rice, naan, or your favorite side dish.
What Goes Well With Mary Berry Aubergine Bhuna Curry
- Steamed basmati rice: A perfect base for soaking up the curry sauce.
- Naan or chapati: For dipping into the sauce.
- Yogurt: Adds a cooling contrast to the spices.
- Mango chutney: Provides a sweet and tangy balance.
- Fresh cucumber salad: Adds crunch and refreshes the palate.
Expert Tips for Making the Best Mary Berry Aubergine Bhuna Curry
- Use fresh spices: Fresh spices will give the most vibrant flavors.
- Cook the aubergine first: Cooking it separately helps develop a golden, slightly caramelized exterior.
- Adjust the heat: Add more or fewer green chilies to suit your taste preference.
- Let the sauce thicken: Allow the sauce to reduce for a thicker, more intense flavor.
- Garnish with herbs: Fresh coriander enhances the flavor and adds color.
Easy Variations of Mary Berry Aubergine Bhuna Curry
- Add chickpeas: Stir in a can of drained chickpeas for added protein and texture.
- Potato and aubergine: Add cubed potatoes for a heartier curry.
- Coconut bhuna: Stir in a splash of coconut milk for a creamy twist.
- Spinach addition: Add a handful of fresh spinach at the end for extra nutrients.
- Mixed vegetable bhuna: Include bell peppers or zucchini for added color and flavor.
Best Practices to Store Mary Berry Aubergine Bhuna Curry
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat gently on the stovetop or in the microwave until warmed through.
Best Practices to Reheat Mary Berry Aubergine Bhuna Curry
- Stovetop: Reheat over medium heat until warmed through, adding a splash of water if needed to loosen the sauce.
- Microwave: Reheat in a microwave-safe dish for 1-2 minutes, stirring halfway through.
How Can I Make Mary Berry Aubergine Bhuna Curry Healthier?
- Use less oil: Reduce the oil or use a non-stick pan to minimize the amount needed.
- Add more veggies: Include vegetables like spinach or bell peppers for added nutrients.
- Serve with whole grains: Pair with brown rice or whole-wheat naan for extra fiber.
- Limit salt: Use minimal salt or a low-sodium option.
- Add protein: Stir in chickpeas or lentils to make the dish more filling.
Nutrition Value (per serving):
- Calories: 220 kcal
- Carbohydrates: 20g
- Protein: 4g
- Fat: 15g
- Fiber: 6g
- Sodium: 300mg
FAQs
Can I make aubergine bhuna curry without tomatoes?
Yes, you can make aubergine bhuna curry without tomatoes. Use a mix of coconut milk or vegetable stock as a base for a different flavor, and add a bit of lemon juice or tamarind paste for acidity if needed.
How do I keep aubergine from becoming mushy in curry?
To keep aubergine from becoming mushy, cook it separately until golden before adding it to the curry. This gives it a firmer texture and prevents it from absorbing too much liquid.
Can I add other vegetables to aubergine bhuna curry?
Yes, you can add vegetables like bell peppers, zucchini, or potatoes to aubergine bhuna curry. Add these vegetables during the initial cooking steps to ensure they cook through properly.
Is aubergine bhuna curry spicy?
Aubergine bhuna curry has a mild to moderate spice level, depending on the amount of chili used. You can adjust the spice level by adding or reducing green chilies or omitting them altogether for a milder version.
Final Words
This Mary Berry Aubergine Bhuna Curry is a flavorful and hearty vegetarian dish perfect for curry lovers. The spices, rich tomato sauce, and tender aubergine make it a satisfying meal that pairs wonderfully with rice or naan. Enjoy this warming, aromatic dish as part of a cozy dinner or a family feast!
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Mary Berry Aubergine Bhuna Curry Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Indian
Description
Mary Berry’s aubergine bhuna curry is a vegetarian adaptation of the traditional bhuna, a type of curry where spices are fried until aromatic before adding vegetables or meat. The aubergine absorbs the flavors of spices like cumin, coriander, and garam masala, making it a rich, flavorful dish. The sauce is thick and tomato-based, allowing the aubergine to become tender while soaking up all the wonderful flavors.
Ingredients
- 2 large aubergines (cubed): The main ingredient, providing a tender, meaty texture.
- 2 tbsp vegetable oil: For frying and cooking the spices.
- 1 large onion (chopped): Adds sweetness and depth to the sauce.
- 3 garlic cloves (minced): Provides a savory flavor.
- 1 tbsp fresh ginger (grated): Adds warmth and spice.
- 1 tsp cumin seeds: A warm, earthy spice essential for bhuna curries.
- 1 tsp ground coriander: Adds an aromatic, slightly citrusy note.
- 1 tsp ground turmeric: For color and a subtle earthy flavor.
- 1 tsp garam masala: A blend of spices that adds depth to the curry.
- 1–2 green chilies (sliced): For a mild heat.
- 400g canned chopped tomatoes: Forms the base of the curry sauce.
- Salt and pepper to taste: Season the dish.
- Fresh coriander leaves (chopped): For garnish and freshness.
Instructions
Step 1: Prepare the aubergine
Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add the cubed aubergine and cook for 8-10 minutes, stirring occasionally, until golden brown and slightly softened. Remove the aubergine from the pan and set aside.
Step 2: Sauté the aromatics
In the same pan, add the remaining tablespoon of oil. Add the chopped onion and cook for 5-6 minutes, until softened and golden. Add the minced garlic, grated ginger, and cumin seeds, cooking for another 1-2 minutes until fragrant.
Step 3: Add the spices
Stir in the ground coriander, turmeric, and garam masala, cooking for 1 minute to allow the spices to release their aromas.
Step 4: Add tomatoes and simmer
Add the canned tomatoes and sliced green chilies to the pan. Season with salt and pepper, then bring the mixture to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and deepens in color.
Step 5: Add the aubergine
Return the cooked aubergine to the pan, stirring to coat it in the sauce. Simmer for another 10 minutes, or until the aubergine is tender and the flavors have melded.
Step 6: Garnish and serve
Remove the curry from the heat and garnish with freshly chopped coriander leaves. Serve hot with rice, naan, or your favorite side dish.
