Hyderbadi bagan aloo masala

Try this gorgeously versatile dish at home - have as an appetiser, side dish or as a light main.

Serves 4


  • 8 baby aubergines
  • 25ml vegetable oil
  • 4 rooster potatoes, peeled and diced
  • 2 onions, finely chopped
  • 1 tablespoon turmeric
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon chilli powder
  • 1 teaspoon finely chopped ginger
  • 1 pinch salt
  • 100ml coconut milk
  • 4 tomatoes, coarsely chopped
  • A small dash of water


1 Fry the aubergine in some oil, giving colour all over. Remove and fry the diced potato and onion until golden and just starting to soften.

2 Add all of the spices, ginger and seasoning and sweat them for a few more minutes until they give up their flavour and aroma.

3 Then it’s time to add the aubergines back into the mix. Add the coconut milk and water and simmer with a lid for ten minutes.

Tip: We serve ours with coriander leaves and a wedge of lime.

Recipe credit: Kinara Kitchen

Photography credit: Harry Weir, assisted by Brian Clarke