vegan indian recipe

Brinjal bhaji, also known as "aubergine bhaji", is a vegan aubergine recipe that is typically served as a starter or side dish as part of an Indian meal.

Brinjal Bhaji

aubergines/eggplants

milliliters (2 tbsp) vegetable oil

(½ tsp) cumin seeds

red chillies

onion,

milliliters (1 tsp) red chilli powder

chopped tomatoes

2.5cm (1 inch) piece of ginger, chopped

green chillies, chopped

tsp salt

(¼ tsp) garam masala

milliliters (1 tbsp) chopped fresh coriander

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.

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.

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

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

Add the tomatoes and cook until they are mashed.

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

Add salt and fresh coriander and sprinkle the garam masala.

Mix well and turn the heat off after 30 seconds.

Serve with your peshwari naan or kashmiri naan. 

I don't cook with aubergine because I didn't know what to do with it, but I do now :)

I don't cook with aubergine often enough as my husband isn't hugely keen. I'll have to try this recipe though as it looks really fab... and you never know he might be converted!

Rubbed with garlic then brushed with lemon juice and olive oil. Grill until brown and perfect.

I've always fancied using aubergine's but never really known what to do. Can't wait to try this recipe now!

I stuff aubergine with minced lamb cooked with Ras-el-hanut in a tomato based sauce then top it with cheese and bake in the oven...it's yummy!

I only cooked with it once, years ago, and the family didn't like it, so I've not used it since.

A lovely aubergine recipe - I want a bowl just now to dive into. 

Stunning photos as ever.

Nice photos and tasty looking curry Michelle.

This aloo palak is super comforting and packed with flavor! A vegan spin on the classic Indian potato spinach curry that&#039;s surprisingly easy to make.

Potato Spinach Curry (Aloo Palak)

potatoes,

vegan butter

onion, (diced)

garlic cloves, (minced)

ginger

serrano pepper, (seeded and finely minced)

cumin

cumin seeds

garam masala

turmeric

spinach, (very finely chopped)

water

full-fat coconut milk

lemon juice

Salt and pepper, (to taste)

Place the potatoes into a large pot of salted water and set it over high heat. Bring the water to a boil and cook the potatoes until fork tender, about 10 minutes.

Drain the potatoes into a colander and return them to the pot.

Melt the butter in a large skillet over medium heat. Add the onion and cook it until soft and translucent, about 5 minutes, stirring frequently.

Add the garlic, ginger, serrano pepper, ground cumin, cumin seed, garam masala, and turmeric to the skillet. Toast the spices for about 1 minute, until very fragrant.

Add the spinach and water to the skillet. Stir everything and cook until the spinach has fully wilted and most of the water has evaporated, stirring frequently, about 5 minutes.

Top 2 vegan indian recipe recipes from across the web

The most viewed vegan indian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Brinjal Bhaji

Potato Spinach Curry (Aloo Palak)

Top 2 vegan indian recipe recipes from across the web

The most viewed vegan indian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brinjal Bhaji

Potato Spinach Curry (Aloo Palak)

The most viewed vegan indian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine