Aubergine & Mushroom Balti

Base Curry Paste

1. Heat a wide pan on medium high heat, add vegetable oil

2. When oil is hot, add onions, salt, fry the onions until light golden brown

3. Add ginger, garlic and fry for 1 minute

4. On high heat, add tomatoes, cook until soft (approx. 5 minutes)

5. Add cashew nuts and simmer for 1 minute

6. Leave to cool

7. When cool, add yoghurt and blend into a fine paste

Balti Curry

1. Heat cooking pot on medium high heat, add oil

2. When oil is hot add mushrooms and pinch of salt sauté for 2 

    minutes and keep it aside.

3. Same pan add (oil if necessary) aubergine and sauté for

    minutes and keep aside.

4. In the same add onions fry until they turn translucent,

    without going brown

5. On high heat, add tomatoes, and base paste and Balti spice 

    mix cook until tomatoes are soft

6. Add hot water, cover and simmer on medium heat for 5

    minutes

7. Check for seasoning, add salt if required add mushrooms

    and aubergines fresh coriander, mix well and cook for a 

    further 5 minutes or until sauce thickens.

8. Take of the heat and serve with cumin tempered rice.