This recipe calls for Tikka Masala Paste Pots
Our authentic blend of aromatic ground spices for a beautifully balanced Tikka Masala dish, packed into a handy pot for two.
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!
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
- 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.
- Cool down, peel the skin and mash the cooked aubergine and keep aside.
- Heat the oil in a pan and crackle cumin seeds and Bay leaves for 10 seconds.
- Add chopped onions and cook until soft and golden brown in colour.
- Add chopped ginger, garlic, chilli, Tikka Masala Paste Pot and 70ml water and cook on medium heat until all of the water has evaporated.
- Add chopped tomatoes and cook on medium heat for 3-4 minutes.
- 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.
- 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
-
- 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.
- Cool down, peel the skin and mash the cooked aubergine and keep aside.
- Heat the oil in a pan and crackle cumin seeds and Bay leaves for 10 seconds.
- Add chopped onions and cook until soft and golden brown in colour.
- Add chopped ginger, garlic, chilli, Tikka Masala Paste Pot and 70ml water and cook on medium heat until all of the water has evaporated.
- Add chopped tomatoes and cook on medium heat for 3-4 minutes.
- 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.
- Serve garnished with the chopped fresh coriander.
