Search Curry Recipes and spices:      

Aloo Bengun Recipe


  • 1 large Aubergine cut into bite size pieces with the skin on
  • 1 large Potato cut into bite size pieces
  • Half an onion finely chopped
  • 2 inches grated root ginger
  • 2 cloves garlic sliced
  • 2 teaspoons Curry Powder
  • 1 teaspoon cumin powder
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Turmeric
  • 5 tablespoons chopped coriander leaves
  • 1 Cup of Vegetable Oil

Cooking method for Aloo Bengun

Serves 4

Boil the potato with a little salt and turmeric for 10-15 minutes until almost cooked. Fry the finely chopped onion until translucent in the veg oil. Add the curry powder and cumin powder and sliced garlic and grated ginger and stir fry for 2 minutes. Chop the aubergine and add to the pan (wait until the last moment before chopping the aubergine to prevent it turning black). Simmer on a medium heat for 20-30 minutes until the aubergine is soft, 5 minutes before the end add the cooked potatoes, mix well and leave to simmer. When finished drain as much oil as you can and serve immediately topped with the coriander!

For a quicker and easier alternative why not try our

Curry Kits

Save time & money - get all the spices you need for your favourite recipe in 1 easy Curry kit.

  • Save a fortune on expensive takeaways and restaurant meals
  • Most kits take only 20-30 minutes to cook
  • Freshly prepared Indian restaurant grade spices
  • Amaze your friends with your great curry cooking skills
  • Create healthier meals with Olive oil and free range or organic produce
  • As good as an Indian Restaurant - guaranteed or your money back!
  • Only £3.99 each or buy 3 for 2 and save even more!

If you have a web site and would like to link to this recipe please copy the code below:

© Gavin McArdell 1997-2019. All rights reserved.