Servings
4-5
servingsPrep time
5
minutesCooking time
35
minutesIngredients
3-4 Medium potatoes
1-2 Medium size aubergines or 1-2 packs of small baby aubergines approx. 350g per pack
1 Jar of AARAYNA’S Vegetable Tarka Masala
Directions
- Peel, wash and cut the potatoes into medium sized cubes, and set aside to drain.
- Wash the aubergines. Use a paper-towel to pat them dry.
- Cut the top green stalks off of each aubergine and discard of the stalks.
- Cut the aubergines in half lengthways and then cube them into chunks which should be slightly bigger than the potatoes.
- Pour the contents of the jar into a saucepan and heat for approximately 3/5 minutes, on a medium heat, stirring occasionally, or until it starts to sizzle and it releases it’s natural oils.
- Add the potatoes to the tarka masala, and stir, making sure you coat all the potatoes evenly. Cook them slowly for approximately 10/15 minutes, or until they are half cooked. (Remember to add a splash of water to the pan to ensure the vegetables do not stick to the bottom of the pan).
- Now add the aubergines to the pan and mix thoroughly. Turn down the heat and cook the curry for a further 15/20 minutes, or until the potatoes and aubergines are soft.
- Remove the curry from the hob and serve.
Optional – Garnish with fresh coriander
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