Brinjal bhaji – aubergine curry

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Atul Kochhar's brinjal bhaji recipe is one of the ultimate Indian side dishes. A rich, simple aubergine curry that packs an amazing punch in terms of flavour.

First published in 2017




Brinjal bhaji


Preheat the oven to 180°C/gas mark 4
Roast the aubergine in the oven or in a tandoor until completely soft. Peel away the skin and roughly chop the flesh
Heat the oil in a saucepan, add the onion seeds and sauté until they crackle. Add the ginger and green chilli and sauté over a medium heat until the ginger is golden
Add the onions and cook for 3–5 minutes, or until soft. Add the chopped tomatoes and stir in the powdered spices
Mix through the aubergine flesh and peas and heat through. Taste, adjust the seasoning as needed and serve with a garnish of coriander cress

Combining the flavours of north, east and south India with the finest British produce, Atul Kochhar was the first ever Indian chef to receive a Michelin star in 2001.

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