Mary Berry Aubergine Bhuna Curry Recipe
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.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Indian
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.