Baingan Karahi (Aubergine Karahi)
Roasted aubergine cubes folded through a tomato, ginger and green chilli gravy until silky and rich.
Made with Karahi masala base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £0.60 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine with the oil and salt on a large baking tray in one layer.
- 2
Roast for 25 minutes, turning once, until golden and soft all the way through.
25 min - 3
While the aubergine roasts, warm your ready made karahi masala base (see the base recipe) with the water in a wide pan.
- 4
Tip in the roasted aubergine and fold gently. Simmer for 8 minutes until the gravy is thick and clinging.
8 min - 5
Stir in the green chilli and half the ginger and coriander.
- 6
Finish with the lemon juice. Serve topped with the rest of the ginger and coriander, with naan, chapatis or rice.
Tips
- Roasting uses much less oil than frying and the aubergine does not turn greasy.
- Do not crowd the tray or the aubergine steams and stays pale.
- Stir gently at the end so the cubes keep their shape.
Storing and freezing
Cool within 1 to 2 hours. Keeps 3 days in the fridge or 2 months in the freezer. Reheat until steaming hot all the way through.
Questions
Do I need to salt the aubergine first?
No. Modern aubergines are rarely bitter. Roasting with oil and salt is enough.
Can I fry the aubergine instead?
Yes, in 4 tbsp oil in batches over a medium high heat for 8 minutes. It tastes richer but uses more oil.
Is it vegan and gluten free?
Yes, as written. It uses oil and no wheat, dairy, egg or nuts.
More made with karahi masala base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.