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Aubergine Curry

We love aubergines, they are so versatile and make a hearty curry. Our Tikka Masala Paste Pot gives this curry just the right amount of spice!

2 out of 3 Difficulty
2 out of 3 spice levels Medium
1h 25m Preparation

Ingredients

Serves 2 people

  • 2 whole Aubergines
  • 50ml Oil
  • 2 Bay Leaves
  • 1/2 tsp Cumin Seeds
  • 200g Onion Sliced
  • 2tbsp Ginger, Chopped
  • 2tbsp Garlic, Chopped
  • 1 Fresh Green Chilli, Chopped
  • 1 Patak's Tikka Masala Paste Pots
  • 200ml Water
  • 200g Tinned Chopped Tomatoes
  • 150g Frozen Peas
  • 1tbsp Fresh chopped coriander
  • 1/2 tsp Sugar

Method

  1. Place the whole aubergines on the flame of the gas hob, and roast until the skin is charred and peelable. If you’re not using a gas hob, prick them with a knife and cook them in the oven @ 190°C till the skin is black and can be peeled easily.
  2. Cool down, peel the skin and mash the cooked aubergine and keep aside.
  3. Heat the oil in a pan and crackle cumin seeds and Bay leaves for 10 seconds.
  4. Add chopped onions and cook until soft and golden brown in colour.
  5. Add chopped ginger, garlic, chilli, Tikka Masala Paste Pot and 70ml water and cook on medium heat until all of the water has evaporated.
  6. Add chopped tomatoes and cook on medium heat for 3-4 minutes.
  7. Add mashed aubergine to the pan and cook for 3-4 minutes. Add green peas, adjust the seasoning, add sugar and cook for 2 minutes.
  8. Serve garnished with the chopped fresh coriander.
  • Serves 2 people

    • 2 whole Aubergines
    • 50ml Oil
    • 2 Bay Leaves
    • 1/2 tsp Cumin Seeds
    • 200g Onion Sliced
    • 2tbsp Ginger, Chopped
    • 2tbsp Garlic, Chopped
    • 1 Fresh Green Chilli, Chopped
    • 1 Patak's Tikka Masala Paste Pots
    • 200ml Water
    • 200g Tinned Chopped Tomatoes
    • 150g Frozen Peas
    • 1tbsp Fresh chopped coriander
    • 1/2 tsp Sugar
    1. Place the whole aubergines on the flame of the gas hob, and roast until the skin is charred and peelable. If you’re not using a gas hob, prick them with a knife and cook them in the oven @ 190°C till the skin is black and can be peeled easily.
    2. Cool down, peel the skin and mash the cooked aubergine and keep aside.
    3. Heat the oil in a pan and crackle cumin seeds and Bay leaves for 10 seconds.
    4. Add chopped onions and cook until soft and golden brown in colour.
    5. Add chopped ginger, garlic, chilli, Tikka Masala Paste Pot and 70ml water and cook on medium heat until all of the water has evaporated.
    6. Add chopped tomatoes and cook on medium heat for 3-4 minutes.
    7. Add mashed aubergine to the pan and cook for 3-4 minutes. Add green peas, adjust the seasoning, add sugar and cook for 2 minutes.
    8. Serve garnished with the chopped fresh coriander.