Mary Berry Aubergine Bhuna Curry Recipe [Tips & Tricks]

If you’re looking to spice up your dinner routine with something full of flavor and easy to make, Mary Berry’s aubergine bhuna curry is a must-try!

This delicious recipe combines the rich, smoky taste of aubergine with aromatic spices, creating a mouthwatering curry that’s both comforting and exciting. What makes it stand out is Mary Berry’s perfect balance of flavors-packed with onions, garlic, ginger, and a variety of spices that truly bring the dish to life. Plus, it’s a vegetarian option that even meat-lovers will rave about, making it an ideal choice for a satisfying, plant-based meal!

Mary Berry Aubergine Bhuna Curry Recipe

Ingredients Needed For Mary Berry’s Aubergine Bhuna Curry

For a truly delightful and aromatic Aubergine Bhuna Curry, the right ingredients are crucial to achieving the perfect balance of flavors and textures. Here’s a comprehensive list of what you’ll need:

1. Aubergines (Eggplants) – The star of the dish, aubergines, provide a rich, meaty texture that soaks up all the delicious spices. Choose firm, glossy aubergines for the best results, as they will cook evenly and not become too soggy.

2. Onions – Yellow or brown onions work best for this recipe. They bring sweetness and depth to the curry once they’re finely chopped and caramelized.

3. Garlic – Fresh garlic cloves will infuse the curry with a pungent aroma that pairs wonderfully with the other ingredients.

4. Ginger – Fresh ginger adds a subtle heat and aromatic warmth, giving the curry a zesty undertone that contrasts beautifully with the earthiness of the aubergine.

5. Tomatoes – Fresh tomatoes, or tinned chopped tomatoes, serve as the base for the curry’s sauce. Their acidity and sweetness balance out the spices and provide moisture to the dish.

6. Spices – The magic of this curry lies in its spice blend. Common spices include:

   • Cumin seeds – Toasted to bring out their nutty flavor.
   • Ground coriander – Adds citrusy, floral notes.
   • Turmeric – Known for its warm, earthy flavor and vibrant yellow color.
   • Garam masala – A complex spice mix, often with cinnamon, cloves, and cardamom, that adds warmth and depth.
   • Chili powder – For heat, though the amount can be adjusted to your spice tolerance.

7. Curry Leaves – These fragrant leaves are an essential part of the bhuna style curry, infusing the dish with a distinctive, aromatic flavor that’s hard to replicate.

8. Fresh Cilantro (Coriander) – Chopped fresh cilantro is used as a garnish, adding brightness and freshness to the dish.

9. Salt – For seasoning and bringing out the flavors of all the ingredients.

10. Oil – A neutral oil like vegetable or sunflower oil is used to fry the onions, garlic, and spices, ensuring the curry base develops a rich, deep flavor.

11. Water or Vegetable Stock – To help create the curry sauce, a little liquid is needed to bring the dish together and allow the spices to meld with the vegetables.

Equipment Needed

Making Mary Berry’s Aubergine Bhuna Curry isn’t difficult, but having the right tools will certainly make the process smoother. Here’s a breakdown of the essential equipment:

1. Large Frying Pan or Wok – A spacious, wide pan allows the ingredients to fry evenly, especially when cooking the spices and caramelizing the onions. A wok is an excellent choice for its high sides and wide base, which are ideal for stir-frying.

2. Sharp Knife – A well-sharpened knife will make quick work of chopping the onions, tomatoes, garlic, ginger, and aubergines, ensuring uniform pieces that cook evenly.

3. Chopping Board – A sturdy chopping board is essential for safely slicing and dicing all your ingredients.

4. Lid – A lid is important for covering the curry as it simmers, helping the flavors meld and the vegetables cook through evenly.

5. Measuring Spoons – To ensure your spices are perfectly balanced, measuring spoons help you get the right amounts of each spice. This is especially important with potent ingredients like chili powder.

6. Wooden Spoon or Spatula – Used to stir the curry and prevent it from sticking to the pan. A wooden spoon is often preferred for its non-scratching qualities.

7. Small Bowls or Plates – To keep your spices, chopped ingredients, and garnishes organized and easily accessible.

8. Serving Dish – Once the curry is ready, you’ll want a beautiful serving dish to showcase your work, especially with the vibrant colors of the aubergine and the garnished cilantro.

How To Make Mary Berry’s Aubergine Bhuna Curry

1. Prepare the Ingredients – Start by prepping your vegetables. Slice the aubergines into cubes or slices, depending on your preference. Finely chop the onions, garlic, and ginger. If you’re using fresh tomatoes, chop them as well. Set everything aside, so you have all your ingredients within easy reach.

2. Fry the Spices – Heat the oil in your large frying pan or wok over medium heat. Once the oil is hot, add the cumin seeds. Let them toast for a minute until they start releasing their fragrant aroma. Then add the chopped onions, ginger, and garlic. Sauté them for about 5-7 minutes, stirring occasionally, until the onions are golden and soft.

3. Add the Tomatoes and Ground Spices – Stir in the chopped tomatoes and let them cook down for a couple of minutes, softening into a thick sauce. Now, add the ground spices-turmeric, coriander, chili powder, and garam masala. Stir well to coat the onions and tomatoes in the spices. Let it cook for another 2-3 minutes, allowing the spices to release their flavors.

4. Cook the Aubergines – Add the chopped aubergines to the pan and stir them into the spicy base. Cook for about 10 minutes, letting the aubergines absorb the spices and soften. You might need to add a splash of water or vegetable stock to help them cook and prevent the mixture from drying out.

5. Simmer the Curry – Once the aubergines are tender and have absorbed the flavors of the sauce, cover the pan with a lid and lower the heat. Let the curry simmer gently for another 10-15 minutes, allowing all the flavors to come together.

6. Garnish and Serve – Finally, stir in fresh cilantro for a burst of color and flavor. Adjust seasoning with salt to taste. Serve the curry hot with steamed basmati rice, naan bread, or even chapati.

Expert Tips

1. Don’t Overcrowd the Pan – When frying the aubergines, make sure they have enough space in the pan to fry properly and absorb the spices. If the pan is too crowded, the aubergines will steam instead of fry, affecting the texture.

2. Let the Spices Toast – It’s crucial to let the whole spices, like cumin seeds, toast in the hot oil before adding the ground spices. This step allows their natural oils to release, enhancing their flavor and aroma.

3. Balancing the Heat – If you prefer a milder curry, reduce the amount of chili powder or add some yogurt at the end to tone down the heat. If you love spice, feel free to increase the chili powder or even add fresh chilies.

4. Use Fresh Curry Leaves – If possible, use fresh curry leaves rather than dried ones. Fresh curry leaves have a more intense, fragrant flavor that’s key to a truly authentic bhuna curry.

5. Let it Rest – Like most curries, this dish tastes even better the next day. If you have time, make the curry in advance and allow it to sit in the fridge overnight, which will give the flavors time to develop further.

Mary Berry’s Aubergine Bhuna Curry is a wonderful, flavorful vegetarian dish that showcases the versatility of aubergines. With its rich, spiced sauce and tender vegetables, this curry offers a warming and satisfying experience.

The careful layering of spices-along with the sweetness of the onions and tanginess of the tomatoes-creates a balanced, aromatic dish that appeals to a wide range of palates. Whether you’re a seasoned curry lover or new to cooking Indian cuisine, this recipe is easy to follow and guarantees a delicious outcome.

With a few expert tips and the right ingredients, you’ll be able to recreate this flavorful dish in your own kitchen. Enjoy it as a comforting weeknight dinner or a showstopper at your next dinner party!.

Easy Recipe Variations For Mary Berry’s Aubergine Bhuna Curry

Mary Berry’s Aubergine Bhuna Curry is already a flavorful dish, with the soft, melt-in-your-mouth aubergines combined with a rich, aromatic curry sauce. However, there are several ways you can personalize this recipe, making it more suited to your tastes or dietary preferences. Here are some easy and delicious variations:

1. Add Protein: While aubergine is the star of this dish, adding some protein can turn it into a more substantial meal. You can include chunks of chicken, lamb, or even paneer for a vegetarian option. Simply add the protein after sautéing the spices, and cook until it’s tender and fully cooked through. Tofu is another excellent alternative if you’re aiming for a plant-based dish.

2. Incorporate Other Vegetables: Experiment with other vegetables to complement the aubergine. Potatoes, carrots, and bell peppers would work beautifully, adding extra texture and flavor. You could also add spinach for a burst of color and nutrition. Sauté the veggies together with the aubergine so they all soak up the fragrant spices and sauce.

3. Spicy Kick: If you love heat, you can dial up the spice level by adding extra chili or incorporating fresh green chilies into the recipe. Additionally, a pinch of Kashmiri red chili powder or a drizzle of chili oil can add an extra layer of warmth to the dish. For a smoky depth, try adding smoked paprika.

4. Coconut Twist: To bring a creamy richness to the dish, add some coconut milk or cream to the curry sauce. The coconut will complement the spices wonderfully and add a luxurious texture. For a more tropical flavor, sprinkle in some desiccated coconut towards the end of cooking.

5. Lentil Addition: Adding lentils (red lentils work well) will not only increase the protein content but also make the curry heartier and more filling. The lentils will absorb the flavors of the curry sauce and add a lovely earthy note to the dish.

6. Different Spice Blends: Mary Berry’s recipe might stick to a simple set of spices, but you can mix it up with different spice blends like garam masala, panch phoron (Bengali five-spice), or even a pinch of ground coriander and cumin for added depth. Adjust the seasoning to suit your taste, whether you prefer it mild or more robust in flavor.

These variations can make the Aubergine Bhuna Curry uniquely yours, giving you the opportunity to adapt it to your preferences, dietary needs, or the ingredients you have on hand.

Best Practices To Store Leftovers

Leftovers from your Aubergine Bhuna Curry can be a great thing to look forward to, as curries often taste even better the next day after the flavors have had more time to meld. To store your leftovers properly and keep them as fresh and delicious as possible, follow these best practices:

1. Cool Down First: Before storing any leftovers, it’s important to let the curry cool down to room temperature. This helps avoid creating a breeding ground for bacteria. However, don’t leave it out for too long – ideally, within an hour or so. To cool it faster, you can stir it occasionally or divide it into smaller portions.

2. Store in Airtight Containers: Transfer the cooled curry into airtight containers for storage. Glass containers with tight-fitting lids are often best for keeping the flavors sealed in. If you’re using plastic, make sure the container is BPA-free to avoid any potential chemicals leaching into your food.

3. Refrigeration: Store your curry in the fridge if you plan to eat the leftovers within 2-3 days. It’s important to refrigerate curry as soon as possible to prevent bacterial growth. If you’re not planning to eat it soon, freezing it is a better option.

4. Freezing: Aubergine Bhuna Curry freezes quite well. To freeze it, place the curry in a freezer-safe container, leaving a little room at the top for expansion. Make sure the container is tightly sealed to prevent freezer burn. When freezing, it’s ideal to store the curry in individual portions so you can easily reheat only what you need.

5. Reheating: When you’re ready to enjoy your leftovers, you can reheat them in the microwave or on the stovetop. If reheating on the stove, add a splash of water or vegetable stock to loosen the curry, as it may thicken during storage. Stir frequently to ensure it heats evenly. For microwave reheating, make sure to cover the container with a microwave-safe lid or paper towel to prevent splattering. Reheat in short intervals, stirring in between.

6. Check for Freshness: Always check the curry for signs of spoilage before reheating. If it has an off-smell, strange texture, or mold, it’s best to discard it.

By following these tips, you can keep your Aubergine Bhuna Curry fresh and flavorful for several days after you first prepare it.

What Goes Well With Aubergine Bhuna Curry

Aubergine Bhuna Curry is a rich, spicy dish that pairs well with a variety of accompaniments. Whether you’re serving it as a standalone meal or with sides, here are some perfect pairing suggestions:

1. Basmati Rice: A fluffy bowl of basmati rice is the classic accompaniment to curry. Its delicate fragrance complements the rich spices in the Bhuna curry and provides a nice balance to the heat. You could even try flavored rice, like cumin rice or turmeric rice, for a little extra flair.

2. Indian Breads: Soft naan bread or roti is a perfect way to scoop up the curry. Whether you go for butter naan, garlic naan, or plain roti, the combination of soft bread and hearty curry is always a crowd-pleaser. You can also serve it with paratha for a crispy texture contrast.

3. Cucumber Raita: A cool, creamy raita made with yogurt, cucumber, and a pinch of cumin is a great way to cut through the richness of the curry. It also adds a refreshing element that complements the spice of the Bhuna curry.

4. Mango Chutney: A sweet and tangy mango chutney pairs perfectly with the deep flavors of the curry. It offers a bit of sweetness that contrasts nicely with the heat of the dish, enhancing the overall experience.

5. Salad: A simple side salad made with cucumber, tomatoes, onions, and a tangy dressing will provide a fresh crunch to balance the soft, rich texture of the curry. A light green salad with lemon dressing or a tangy carrot salad can be a great option too.

6. Lentils or Dal: If you want to add more protein to your meal, a side of dal (lentil curry) pairs wonderfully with Aubergine Bhuna. The softness of lentils and the richness of the curry create a satisfying and well-rounded meal.

7. Pickles and Papadam: Indian pickles, such as mango or lime, bring a spicy, tangy kick to the meal, and crispy papadams provide a satisfying crunch alongside the rich curry.

Each of these sides will elevate your Aubergine Bhuna Curry and make the meal feel complete.

Conclusion

Mary Berry’s Aubergine Bhuna Curry is a delightful dish that brings together the earthy flavors of aubergine with aromatic spices for a rich, satisfying meal. The beauty of this dish lies in its versatility, allowing you to make easy variations that suit your dietary needs or flavor preferences. Whether you add protein, other vegetables, or ramp up the spice, there are countless ways to make it your own.

When it comes to leftovers, proper storage is essential to maintain the flavor and quality of the dish. By following the best practices for storing and reheating, you can enjoy your curry for several days after cooking. Pairing it with sides like basmati rice, naan bread, or a cooling raita will enhance the experience and balance the bold spices.

Whether you’re serving it for dinner tonight or enjoying it as leftovers later in the week, Aubergine Bhuna Curry is a comforting and adaptable dish that will continue to satisfy and impress.

FAQs

What Are The Main Ingredients In Mary Berry’s Aubergine Bhuna Curry?

The main ingredients in Mary Berry’s aubergine bhuna curry include aubergines (eggplants), onions, garlic, ginger, tomatoes, and a variety of aromatic spices such as cumin, coriander, turmeric, and garam masala. It’s a flavorful vegetarian dish that also uses fresh coriander for garnish.

Can I Substitute The Aubergine With Another Vegetable In Mary Berry’s Aubergine Bhuna Curry?

Yes, you can substitute aubergine with other vegetables like zucchini, cauliflower, or bell peppers. However, the texture and taste will vary slightly, as aubergine has a unique ability to absorb flavors in the curry.

Is Mary Berry’s Aubergine Bhuna Curry Suitable For Vegans?

Yes, Mary Berry’s aubergine bhuna curry is naturally vegan, as it contains no animal products. It’s made with vegetables, spices, and oil, making it a great option for those following a vegan diet.

How Long Does It Take To Prepare Mary Berry’s Aubergine Bhuna Curry?

The preparation time for Mary Berry’s aubergine bhuna curry is around 15 minutes, with an additional 30-40 minutes of cooking time. The total time to make the dish is approximately 45-55 minutes.

Can I Make Mary Berry’s Aubergine Bhuna Curry Ahead Of Time?

Yes, you can make the curry ahead of time. In fact, the flavors will deepen and improve as it sits, so it’s a great dish to prepare in advance. Just store it in an airtight container in the refrigerator and reheat it when ready to serve.

What Type Of Rice Pairs Best With Mary Berry’s Aubergine Bhuna Curry?

Basmati rice is the most common and traditional choice to pair with Mary Berry’s aubergine bhuna curry. Its fragrant, long-grain texture complements the rich and spicy flavors of the curry perfectly. You can also serve it with naan bread if you prefer.

What Can I Do If The Curry Turns Out Too Spicy?

If your aubergine bhuna curry is too spicy, you can balance out the heat by adding a little bit of yogurt or coconut milk to the curry. These ingredients will help mellow the spice while adding richness. You could also add more tomatoes to reduce the intensity of the heat.

Can I Freeze Mary Berry’s Aubergine Bhuna Curry?

Yes, Mary Berry’s aubergine bhuna curry can be frozen. After cooking, let it cool completely before transferring it to an airtight container or freezer bag.

It can be stored in the freezer for up to 3 months. Reheat thoroughly before serving.

What Is The Difference Between A Bhuna Curry And Other Types Of Curry?

A bhuna curry is characterized by the cooking method where spices are first fried in oil until they release their oils and flavors, creating a rich, deep base. This differs from other curry types, like korma or jalfrezi, where the sauce is typically more liquid. Bhuna curries often have a thicker, more concentrated sauce.

Can I Use Pre-made Curry Paste For Mary Berry’s Aubergine Bhuna Curry?

Yes, you can use pre-made curry paste as a shortcut for Mary Berry’s aubergine bhuna curry. However, using fresh ground spices will give the curry a more authentic and flavorful result. If you choose to use curry paste, adjust the quantities to taste, as it might be more concentrated.