Aubergine Jalfrezi


Serves 4

  • 3 large aubergines cut thinly
  • 3 tbsp. corn flour
  • 2 large onions, sliced
  • 1/2 tsp of cumin seeds
  • 2 tbsp. of oil
  • 1 tsp of coriander powder
  • 1/2 tsp of red chilli powder (adjust to taste)
  • 1/4 tsp of turmeric powder
  • 2 tbsp. of tomato paste
  • 1/2 tsp of garam masala
  • 1 tsp of kasuri methi (dried fenugreek leaves)
  • 4 tbsp. of chopped fresh coriander leaves
  • 1 tsp of ginger & garlic paste


  1. Coat the aubergine with corn flour and deep fry them until crispy.
  2. Heat oil in a pan and add the cumin seeds. When they sizzle and turn a darker brown, add the sliced onions.
  3. Sauté until the onions turn soft and a light golden brown.
  4. Add the ginger and garlic paste and sauté for another 30 seconds.
  5. Then add the coriander powder, chilli powder, and turmeric.
  6. Fry for 20 seconds taking care not to burn the spices.
  7. Turning the heat lower at this stage helps, especially if you are a beginner cook.
  8. Now add the tomato paste and mix well. Now add the fried aubergine salt, kasuri methi, and garam masala. Mix well and turn off the heat.
  9. Finally garnish with chopped coriander leaves.


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