Aubergine, Potato and Chick Pea Balti (Birmingham Balti)

Free from:









Serves 4. Preparation time 10 minutes. Cooking time 30 minutes.


For the Vegetables:

  • 2 tbsp vegetable oil
  • 1 onion, peeled and finely sliced
  • ½ tsp cumin seeds
  • 1 aubergine, cut into 1 cm cubes
  • 1 potato, peeled and cut into 1 cm cubes
  • 1 x 410g tin chickpeas, rinsed & drained
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric

For the Sauce:

  • 2 tbsp vegetable oil
  • 1 onion, peeled and finely sliced
  • 2 cloves garlic, crushed
  • 2 tsp root ginger, peeled and grated
  • 4cm cassia bark (optional)
  • 6 whole cloves
  • 450g tin chopped plum tomatoes
  • ¼ tsp ground turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp sugar
  • 1½ tsp salt
  • 1 tsp red chilli powder to taste

To Finish:

  • 4 tbsp fresh coriander, finely chopped
  • 200ml water
  • ½ tsp garam masala


  1. To make the vegetables: Heat the oil in a large saucepan and add the sliced onions and cumin seeds. Cook for 3 minutes
  2. Add the chopped potato, aubergine, ground coriander, cumin and turmeric. Stir to coat vegetables evenly and then cook over a high heat for 3 minutes stirring occasionally. Remove from pan and set aside.
  3. To make the sauce: Heat the oil in the pan. Add the onion, crushed garlic, grated ginger, cassia bark and whole cloves and cook for 1 minute.
  4. Add chopped plum tomotoes, turmeric, coriander, cumin, garam masala, salt, sugar and chilli to taste. Cook on a high heat for two minutes, then lower to a medium heat and cook for a further 3 minutes stirring occasionally.
  5. Remove the cassia bark and blend the sauce roughly with a hand blender, then add the vegetables and chick peas to the sauce with 3 tablespoons of chopped coriander, the water and the garam masala.
  6. Cook over a low heat for 20 minutes, stirring occasionally. Garnish with remaining chopped coriander and serve with Basmati rice and/or naan bread.

Copyright © The Vegetarian Society 2006.