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Aubergine Masala with Sweet Potato Mash

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Aubergine Masala with Sweet Potato Mash
  • Chef:
  • Recipe Servings: 4
  • Cook Time:
  • A gourmet dish by a master chef combines the unique flavors of aubergine and sweet potatoes.


  • 5 sweet potatoes
  • 1 kg aubergine (preferably long ones)
  • 1 cup cooking oil
  • 5 tsp cumin seeds
  • 3 tsp red chilli flakes
  • 2 tsp fennel seeds
  • 3 cloves
  • 2 tsp coriander seeds
  • 2 tsp black pepper
  • 3 tsp red chilli powder
  • Salt to taste
  • 1 bunch fresh coriander, chopped
  • 10 green chillies, chopped
  • 8 medium-sized tomatoes, chopped
  • 1/2 kg  yogurt
  • 4 Tbsp soft paneer
  • 1 bunch mint
  • 1 cup single fat cream
  • 1/2 cup milk
  • 1/2 cup olive oil
  • Juice of 3 lemons
  • 2 tsp brown sugar
  • 3 medium-sized green onions, chopped


  1. Put sweet potatoes on to boil. Slice the aubergine in long strips.
  2. Add cooking oil in pan and add spices. Once the spices are cooked, add in the red chilli powder and salt.
  3. In a separate pan, sear the aubergine strips.
  4. Add in fresh coriander and green chillies, and then the tomatoes, as well as the yogurt and soft paneer.
  5. Add stock and reduce the sauce.
  6. Once the sauce is ready, sieve and reserve some masala for the aubergine.
  7. Once sweet potatoes have boiled and are cooked all the way through, mash well.
  8. Add cream, milk, olive oil, lemon juice, brown sugar, red chilli powder and some green onions and salt. Mix well.
  9. Plate up with a layering of mashed sweet potato and aubergine strips with a drizzle of the sauce and the masala reserved earlier.