How To: Easy Indian Cooking Brinjal Aloo - Eggplant Potato Curry Punjabi Style || Cooking With Raji

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EASY Indian Punjabi Aubergine / Eggplant Potato Curry, also known as Pathoo Aloo & Aloo Baingan
It containts aubergines / eggpant / potatoes / onions & indian spices! I swear you all will love it!

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Ingredients:
Oil (I used vegetable oil)
Aubergines / Eggplant - 6 or 7 are fine, you can add more if you want
Potatoes 5 medium size
1 medium onion
5 cloves Garlic
3/4 small spoon of salt ( add more if you wish to)
1tsp Tumeric / Haldi
2tsp Garam Masala
1tbsp Cumin Seeds
1/4 tsp of red chilli powder
Add a green chilli with seeds if you want an extra kick
2 tins plum tomatoes

Start off with frying the aubergine / eggplant, till they are golden brown, then fry the chopped potatoes. Remember we are not making chips!

In a pan with the oil, add the chopped onions, crushed garlic, cumin seeds, allow them to cook slightly, get slightly golden.

Add the plum tomatoes & spices, allow the tomatoes to soften up, then mash them up. Making sure the tomatoes are thoroughly mashed, so you do not see any lumps, add the aubergine and potatoes, give it a good mix.

Leave the lid on the pan & allow it to cook for 20/25mins on low heat.Giving it a mix every 5-7mins, making sure it is not sticking to the pan, once the potatoes are easy to mash, you are done! Enjoy!

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Filmed with : Canon DSLR 100D
Edited on: Final Cut Pro

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