Aloo Bengun Recipe

Ingredients for Aloo Bengun

• 2 medium eggplants, chopped into 1-inch cubes
• 500g potatoes, peeled and cubed
• 1 large onion, finely chopped
• Gingerroot
• Garlic Cloves
• 2 tbsp curry powder
• 1 tsp cumin powder
• Chili Powder
• ½ tsp turmeric
• Coriander Leaves
• Vegetable Oil

How to Make Aloo Bengun

1. Boil 500g potatoes, peeled and cubed, with 1L water, 1 tsp salt, and ½ tsp turmeric for 10-15 minutes until almost tender. Drain and set aside.
2. Heat 2 tbsp vegetable oil in a large pan or pot over medium heat. Add 1 large onion, finely chopped, and sauté until translucent (about 5 minutes).
3. Stir in 2 tbsp curry powder, 1 tsp cumin powder, 2 cloves garlic (minced), and 1 inch ginger (grated). Sauté for 2 minutes until fragrant.
4. Add 2 medium eggplants, chopped into 1-inch cubes, to the pan.
5. Simmer uncovered on medium heat for 20-30 minutes, or until the eggplant is tender. Add the cooked potatoes during the last 5 minutes of cooking. Stir well to combine and allow to simmer for the remaining time.
6. Once cooked, carefully remove as much excess oil as possible. Garnish with fresh coriander leaves (chopped) before serving. Enjoy!