Spiced Spinach & Aubergine Hot Pot Recipe

25 Sep

Spiced Aubergine & Spinach Hotpot

Serves 2 Vegetarian

  • 1 tbsp butter
  • 1 bag fresh spinach
  • 2 cloves garlic
  • 1 aubergine chopped into 1cm cubes
  • 3 tbsp oil
  • 1 red onion chopped
  • 1-2 red chillis chopped
  • 2 tsp cumin seeds
  • 1 1/2 tsp punch pooran*
  • 1 tsp turmeric
  • 1 1/2 tsp garam masala
  • 1 tbsp minced ginger
  • 125ml tinned chopped tomatoes
  • a handful chopped coriander
  • salt & black pepper
  • 1 potato peeled, sliced in half lengthways, then into thin slices widthways
  • A little grated parmesan & garam masala to sprinkle on top

*Punch pooran is a whole spice mix made up from cumin, fennel, fenugreek, black mustard & onion seeds. It gives a great rounded flavour to any indian dishes & is available from East End Foods.

  1. Preheat oven to 200 degrees Gas mark 6
  2. Heat the butter on medium in a large saucepan with a lid.
  3. Add the garlic and fry for 1 min.
  4. Throw in the spinach stir to coat it a bit then put the lid on. Leave for 1 min.
  5. Stir the spinach again and continue to cook until wilted.
  6. Turn off the heat and put the lid on.
  7. Heat 2 tbsp oil in a large frying pan and add the aubergine cubes. Fry, turning them occasionally, until golden & soft (About 7-10 mins).
  8. Tip them out into a bowl lined with kitchen roll
  9. Add the remaining oil to the frying pan and add the cumin seeds & panch pooran spices, fry until spluttering.
  10. Remove from the heat and add the tomato,ginger, chillies, salt, pepper,turmeric, garam masala & chopped coriander
  11. Cook on a med low heat until the oil starts to separate. ( About 5 mins)
  12. Tip the aubergines & spinach in to the mixture, stir & cook for about 3 mins.(You could serve it at this point as a curry with indian bread or basmati rice- it’s delicious!)
  13. Pour the mixture into individual gratin dishes or a larger baking dish.
  14. Cover with an overlapping layer of potato slices & sprinkle with a little garam masala & salt
  15. Cover tightly with foil & bake for 45 mins.
  16. Take off the foil, sprinkle with parmesan and return to the oven for a further 10 mins to crisp & brown the top.
  17. Enjoy!

Spiced Aubergine & Spinach Hotpot

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

food to glow

feel good food that's good for you

Pease Pudding

Just another WordPress.com weblog

Chica Andaluza

Sometimes Up a Mountain in Andalucia and sometimes Down by the Sea on the English South Coast

Tony Ward on everything

The gospel according to me!

Agrigirl's Blog

Placemaking for Healthier Communities and a Healthier Planet

Kitchen Operas

Gluten-Free Deliciousness

for the love of yum

A girl who loves to cook fresh, fun, and global cuisine.

The Path To Authenticity

Mind, Body & Spiritual Growth

%d bloggers like this: