Step 1

Cook the aubergine in the tandoor or alternatively, smear a little oil on the aubergine and roast it in a moderate oven for about 10-15 minutes. When the skin starts to wrinkle and soften, allow to cool, then peel off the skin and mash to a pulp.

Step 2

Heat oil in a pan, add cumin seeds and red chillies and when they begin to crackle, add the garlic and sauté will golden brown.

Step 3

Now add the onions and sauté until they too begin to turn brown.

Step 4

Add the chilli powder and cumin powder and cook for half a minute.

Step 5

Add the tomatoes and cook until they are mashed.

Step 6

Add the ginger and green chillies and mix in the mashed aubergine pulp and stir well for two more minutes.

Step 7

Add salt and fresh coriander and sprinkle the garam masala.

Step 8

Mix well and turn the heat off after 30 seconds.

Step 9

Serve with your peshwari naan or kashmiri naan.