Brinjal Bhaji Recipe (Aubergine Curry ) - Indian Restaurant Style
Indian restaurants across the UK are famous for their flavorful Brinjal Bhaji, a classic aubergine curry loved by many. Inspired by those rich restaurant flavors, I’ve recreated the same dish at home — ready in just 30 minutes! This one-pan South Indian-style aubergine curry combines tender purple aubergine with sautéed onions, tomatoes, and aromatic Indian spices. It’s a true comfort meal, perfect to serve with steamed basmati rice or soft chapati for lunch or dinner.
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Servings: 2 Persons
Calories: 82kcal
Ingredients
- 2 Cups Brinjal cubes (Aubergine)
- 1 tablespoon Oil
- ½ Cup Onion chopped
- ½ Cup Fresh Tomato Paste
- 2 Cloves Garlic Chopped
- 1 teaspoon Salt
- ⅓ teaspoon Black Salt
- ½ teaspoon Red Chili Powder
- ⅓ teaspoon Turmeric Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Garam Masala
Instructions
- Heat the Oil: Start by pouring some oil into a pan and let it warm up for a few minutes over medium heat.
- Sauté the Onions: Add finely sliced onions and sauté until they turn soft and translucent.
- Add Garlic: Stir in the chopped garlic and cook for another minute until fragrant.
- Mix in the Spices: Once the onions begin to turn golden, add your spices along with garam masala. Stir well and sauté for 1–2 minutes to remove the raw flavor of the spices.
- Add Tomatoes: Now add the tomato paste and cook on medium-high heat until the mixture forms a rich, smooth, and aromatic curry base.
- Cook the Brinjal: Add the diced brinjal (eggplant) and toss well to coat them evenly in the masala. Continue to stir for 1–2 minutes on high heat.
- Add Water: Pour in a little water to help the curry come together, then mix everything thoroughly.
- Simmer: Cover the pan with a lid and let the brinjal simmer on low heat for about 10–15 minutes, or until soft and tender.
- Serve: Once cooked, uncover and give it a final stir. Your flavorful brinjal bhaji is now ready to serve!
Notes
- Choose the right brinjals: Opt for small to medium-sized purple brinjals — they cook faster, absorb flavor beautifully, and give a melt-in-mouth texture.
- Avoid soggy brinjal: Don’t overcrowd the pan! Cook the brinjal on medium-high heat at first to let it sear slightly before covering it to soften. This keeps it from turning mushy.
- Balance the spices: Start with a small amount of chili powder or garam masala — you can always adjust to taste once the curry base develops.
- Add tomatoes at the right time: Make sure your onions and spices are well sautéed before adding tomato paste. This step helps build a deep, rich flavor that defines a good brinjal bhaji.
- Keep it oil-balanced: Brinjal tends to soak up oil quickly. Start with a moderate amount and drizzle a little more toward the end if needed.
- Garnish smartly: Top with freshly chopped coriander and a squeeze of lemon juice before serving — this lifts the flavor and gives the dish that restaurant-style freshness.
- Make it your own: For a heartier version, add diced potatoes, peas, or even chickpeas to turn it into a wholesome curry.
Nutrition
Serving: 100g | Calories: 82kcal
