Mary Berry, the beloved British cook and baking queen, is renowned for her ability to take complex dishes and make them approachable for home cooks. Her Aubergine Bhuna Curry is no exception. This is a rich, slow-cooked curry that centers around aubergines (eggplants), which soak up spices like a sponge and become irresistibly tender.
The word Bhuna refers to a style of cooking where spices are gently fried to develop deep flavors before the other ingredients are added. This curry isn’t overly saucy-it’s thick, intensely spiced, and absolutely packed with robust flavors. Mary’s version balances warming spices with a mild heat, making it both comforting and exciting on the palate. It’s a fantastic meat-free main course that doesn’t skimp on taste or satisfaction.
Mary Berry’s Aubergine Bhuna Curry Recipe
Ingredients Needed
Here’s a breakdown of the ingredients you’ll need to recreate this curry. Mary Berry’s recipes typically favor accessible ingredients, so you may already have several of these in your kitchen.
🌿 For The Curry
- 2 medium aubergines (eggplants) – chopped into bite-sized cubes
- 2 tbsp sunflower oil or vegetable oil – for frying
- 1 large onion – finely chopped
- 3 garlic cloves – minced or finely grated
- 1-inch piece of fresh ginger – grated
- 1 red chili (optional) – deseeded and finely chopped (adjust based on your heat preference)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ tsp chili powder
- 1 tsp garam masala
- 1 tsp paprika (for color and mild flavor)
- 400g chopped tomatoes – canned or fresh
- 100ml vegetable stock or water
- Salt and freshly ground black pepper, to taste
- Fresh coriander leaves – for garnish
🍚 Optional Sides
- Steamed basmati rice
- Naan bread
- Raita or plain yogurt
Equipment Needed
You don’t need anything fancy to whip this curry up, just a few reliable kitchen essentials:
- Large non-stick sautĂ© pan or deep frying pan – essential for evenly cooking the aubergines and allowing the curry to simmer.
- Sharp knife and chopping board – for prepping your vegetables.
- Wooden spoon or spatula – to stir the spices and veggies without damaging the non-stick surface.
- Measuring spoons – for precision with spices.
- Grater or garlic press – to easily prepare your ginger and garlic.
- Lid for your pan – optional, but helpful if you want to speed up the simmering.
Instructions To Make Mary Berry’s Aubergine Bhuna Curry
Now for the fun part! Here’s a step-by-step guide to creating this luscious, spice-laden dish:
1. Prepare The Aubergines
Start by chopping your aubergines into roughly 2 cm cubes. Sprinkle them with a little salt and let them sit for 15 minutes to draw out excess moisture. Pat them dry with kitchen paper-this helps them brown better when fried.
2. Brown The Aubergines
Heat 1 tbsp of the oil in your pan over medium-high heat. Add the aubergine cubes in batches (so they don’t steam) and fry until golden and slightly softened. Remove them and set aside. This step ensures the aubergines develop flavor and a meaty texture.
3. Make The Bhuna Base
Lower the heat, add the remaining oil, and sautĂ© the onions until soft and golden-this may take 10 minutes. Don’t rush it; caramelized onions are the backbone of a great curry.
Add in the garlic, ginger, and chopped chili. Cook for 1-2 minutes until fragrant.
4. Toast The Spices
Now stir in the ground cumin, coriander, turmeric, chili powder, paprika, and garam masala. Toast these spices gently for 30 seconds-this activates their oils and intensifies their aroma.
5. Add Tomatoes And Simmer
Pour in the chopped tomatoes and stir well. Let this mixture cook down for about 10 minutes to create a thick, rich masala base.
6. Reintroduce The Aubergines
Add the fried aubergines back into the pan. Pour in the stock or water, season with salt and pepper, and stir to coat everything evenly.
Cover the pan with a lid and let it simmer gently for 15-20 minutes, until the aubergines are meltingly tender and the sauce has thickened. Stir occasionally to prevent sticking.
7. Finish And Garnish
Taste and adjust seasoning. Sprinkle over fresh coriander just before serving for a burst of freshness and color.
Tips And Tricks
- Don’t skip salting the aubergines! This step not only removes bitterness but also helps achieve that lovely golden sear.
- Customize the heat level by adjusting the chili-use green chilies for a sharper kick, or omit them entirely for a milder version.
- Use fresh spices. If your spice jars are more than a couple of years old, it might be time for a refresh. Fresh spices = vibrant flavor.
- Double the batch and freeze leftovers-this curry freezes beautifully and actually tastes even better the next day as the flavors deepen.
- Add a protein if you like. Chickpeas, paneer, or tofu work wonderfully here if you’re after more substance.
- Try roasting the aubergines in the oven for a hands-off version. Simply toss them in oil and roast at 200°C/400°F for 25-30 minutes until golden.
Mary Berry’s Aubergine Bhuna Curry is a celebration of flavor, texture, and wholesome cooking. It’s the kind of dish that feels luxurious yet approachable-perfect for a cozy weeknight dinner or a special vegetarian spread. With its velvety aubergine chunks and a deep, aromatic spice base, it proves that meat-free meals can be just as satisfying, if not more so, than their meaty counterparts.
Whether you’re a longtime curry lover or dipping your toe into Indian-inspired cuisine for the first time, this dish is a must-try. It’s a beautiful example of Mary Berry’s magic: simple ingredients, thoughtfully combined, resulting in a dish that warms the belly and the soul.
Ready to spice things up tonight?
Easy Recipe Variations For Mary Berry’s Aubergine Bhuna Curry
Mary Berry’s aubergine bhuna curry is a celebration of simple ingredients that come together in a lush, spice-laden sauce-thick, hearty, and deeply comforting. The original recipe calls for aubergines (eggplants), tomatoes, onions, garlic, ginger, and a medley of spices such as cumin, coriander, turmeric, and garam masala. But the beauty of this dish lies in its adaptability. If you’re in the mood to experiment or simply need to use up what’s in your pantry, here are some delightful variations to explore:
1. Add Protein: Plant-Based Or Meat Options
- Chickpeas or Lentils: For a vegetarian protein boost, add a can of drained chickpeas or a handful of cooked red lentils. These ingredients soak up the spice-rich bhuna sauce beautifully and create a more filling dish.
- Paneer or Tofu: Dice up some paneer (Indian cheese) or tofu, and lightly fry until golden before adding it to the curry. Both absorb flavors well and bring a lovely, chewy texture.
- Chicken or Lamb: If you prefer a non-vegetarian option, diced chicken thighs or lamb chunks can be added. Sear them before the aubergines and simmer in the sauce until tender and fully cooked.
2. Play With Veggies
- Mushrooms: Add sliced mushrooms for an earthy depth that complements the richness of the bhuna spices.
- Sweet Potato or Butternut Squash: Cubed and roasted sweet potato or squash can add a touch of sweetness that balances the spice and acidity of the tomatoes.
- Spinach or Kale: Throw in a couple of handfuls of fresh spinach or shredded kale at the end for a vibrant green contrast and an extra nutrient hit.
3. Spice It Up Or Tone It Down
- For More Heat: Add finely chopped green chilies or a sprinkle of red chili flakes if you like things fiery.
- For Milder Palates: Dial down the spices slightly and add a swirl of yogurt or coconut cream to mellow out the flavors without sacrificing richness.
4. Add Texture
- Roasted Nuts: A scattering of roasted cashews or almonds on top adds a lovely crunch.
- Crispy Onions: Fried shallots or crispy onions bring both sweetness and texture as a finishing touch.
Storing Leftovers
If you’re lucky enough to have leftovers (honestly, it’s that good-it often vanishes before storing becomes an issue), you’ll be pleased to know that Mary Berry’s aubergine bhuna curry keeps exceptionally well. In fact, like many curries, the flavor deepens and becomes more robust after a night in the fridge.
Refrigeration
- How to Store: Let the curry cool to room temperature, then transfer it into an airtight container.
- How Long It Keeps: It’ll stay fresh in the fridge for up to 3-4 days.
- Reheating Tips: Gently reheat on the stovetop over low heat, adding a splash of water if it seems too thick. Alternatively, microwave it in bursts, stirring in between to ensure even heating.
Freezing
- Best Practice: Freeze the curry in portion-sized containers or resealable freezer bags. Lay the bags flat to save space and allow quicker thawing.
- How Long It Keeps: It freezes beautifully for up to 2 months.
- To Reheat: Thaw overnight in the fridge, then warm through gently on the stove. You may need to adjust the seasoning slightly after reheating, especially if you used coconut milk or yogurt in a variation, as dairy can slightly change texture when frozen.
What To Eat With Mary Berry’s Aubergine Bhuna Curry?
Pairing this curry with the right sides can transform a lovely meal into a full-blown feast. The thick, rich sauce of a bhuna curry begs for something to mop it up with or scoop it onto. Here are some fantastic companions:
1. Classic Indian Breads
- Naan Bread: Soft, fluffy naan-especially if brushed with garlic butter-is perfect for scooping up the sauce.
- Chapatis or Roti: A lighter option that adds a nutty, wholemeal flavor.
- Parathas: If you’re indulging, try it with flaky, layered parathas. The buttery richness contrasts delightfully with the spicy curry.
2. Rice Varieties
- Basmati Rice: Aromatic and long-grained, basmati is a classic choice. Add a little saffron or turmeric for color and subtle flavor.
- Jeera Rice: Fragrant cumin seeds and ghee make this rice option a star pairing.
- Brown Rice: A wholesome alternative that stands up well to the bold flavors of the curry.
3. Side Dishes
- Cucumber Raita: A cooling yogurt-based side with cucumber, mint, and cumin balances the heat and adds creaminess.
- Mango Chutney or Lime Pickle: These condiments add a pop of sweetness or tang that cuts through the richness of the dish.
- Onion Bhajis or Pakoras: Crispy, fried fritters add texture and turn your meal into a restaurant-style spread.
4. Fresh Salads
- Kachumber Salad: A simple, zesty Indian salad of diced cucumber, tomato, red onion, lemon juice, and coriander makes a bright, fresh counterpoint.
- Pickled Red Onions: A sharp and slightly sweet addition that lifts the meal with a bit of acidity.
Conclusion
Mary Berry’s aubergine bhuna curry is a dish that effortlessly bridges simplicity and depth. It’s comforting yet exciting, hearty yet healthy, and endlessly customizable. Whether you’re making it as a weeknight dinner or preparing it for guests with all the trimmings, it never fails to deliver a rich tapestry of flavors and textures.
With a few creative tweaks-from tossing in lentils or paneer to amping up the spice or layering it with creamy sides-you can truly make it your own. And don’t forget: it stores like a dream, making it perfect for meal prep or freezing for a rainy day.
Pair it with some warm naan, fluffy rice, and a cooling raita, and you’ve got yourself a cozy, spice-laced hug in a bowl. So go ahead-experiment, indulge, and most importantly, enjoy every last bite!
FAQs
What Ingredients Are Needed For Mary Berry’s Aubergine Bhuna Curry?
Mary Berry’s aubergine bhuna curry requires ingredients such as aubergines, onions, garlic, ginger, tomatoes, cumin, coriander, turmeric, chili powder, garam masala, and cilantro. Additionally, you’ll need vegetable oil, salt, and a splash of water to create the curry sauce. This recipe is vegetarian and can be easily adapted for vegan diets by using a plant-based oil and avoiding yogurt toppings.
How Long Does It Take To Prepare And Cook Mary Berry’s Aubergine Bhuna Curry?
The total time to prepare and cook Mary Berry’s aubergine bhuna curry is approximately 45 minutes to 1 hour. This includes around 10-15 minutes of preparation, where you chop the aubergine, onions, and other ingredients, followed by about 30-40 minutes of cooking time. The aubergines need to be cooked until tender and the spices must be sautĂ©ed to develop their full flavor.
Can I Make Mary Berry’s Aubergine Bhuna Curry Spicier Or Milder To Suit My Taste?
Yes, you can easily adjust the spice level of Mary Berry’s aubergine bhuna curry to your liking. To make it milder, reduce the amount of chili powder or omit it entirely, and avoid using extra hot chili varieties. For a spicier version, increase the chili powder or add fresh green chilies, depending on how hot you like your curry. The garam masala also adds a bit of warmth, so adjust it according to your taste preference.
