Ingredients

• 175g/6oz basmati rice
• 2 tbsp sunflower oil
• 1 onion
• thinly sliced
• 1 tsp cumin seeds
• ½ cinnamon stick
• 2 cloves
• 2 cardamom pods
• 2 tbsp sunflower oil
• 20g/¾oz butter
• 1½ onions
• diced
• 3cm/1¼in fresh root ginger
• peeled and grated
• 1½ tsp turmeric
• 1½ tsp cumin seeds
• 1 tsp black mustard seeds
• 1 tsp chopped fresh green chilli (adjust to taste)
• 1 large potato chopped into 1cm/½in cubes
• 6–8 baby aubergines (or two medium aubergines)
• chopped into 2cm/¾in cubes
• 25g/1oz fresh fenugreek leaves (methi)
• chopped (or 3 tbsp dried methi)
• 1 tsp garam masala
• small bunch fresh coriander
• finely chopped
• salt

Directions

• To make the rice
• wash it in a bowl of cold water
• drain and repeat until the water runs clear
• then leave in water to soak for 15–20 minutes.
• Meanwhile
• to make the aloo baingan
• heat the oil and butter in a large lidded saucepan over a medium heat. Add the onion and cook for 5 minutes. Add the ginger
• turmeric
• cumin
• mustard seeds
• chilli and 1 teaspoon of salt. Fry everything together for a few minutes and stir in the potato. Add a splash of water and cook for 5–6 minutes
• or until al dente.
• Add the aubergines to the pan with the methi and another good splash of water. Cover with a lid and leave to steam for 10–15 minutes
• or until the vegetables are soft and cooked through.
• To make the rice
• heat the oil in a large lidded saucepan over a medium heat
• add the onion and cook for 5 minutes
• or until starting to soften. Stir in all the spices and cook for another minute. Remove some of the onion mixture and set aside.
• Drain the rice from its soaking liquid and add it to the pan with the spices. Pour over approximately 235ml/8¼fl oz water and simmer very gently
• covered
• for 10–12 minutes
• or until the water has absorbed and the rice is tender.
• To serve
• scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander.