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Punjabi partha

Punjabi partha with rotis

Punjabi partha

Name: Punjabi partha
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Indian
Ingredients: 3 aubergines; 120ml vegetable oil; 2 medium onions halved and thinly sliced; 1 garlic clove crushed; 227g can tomatoes; 2 green chillies finely diced; 1 tsp garam masala; roti (see recipe below), to serve

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 3.5 out of 5.2 ratingsRate

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Make a batch of comforting veggie Punjabi partha, packed with charred aubergine, tomatoes, onions and chillies. Serve with a stack of warm rotis

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

3 aubergines
120ml vegetable oil
2 medium onions

halved and thinly sliced
1 garlic clove

crushed
227g can tomatoes
2 green chillies

finely diced
1 tsp garam masala
roti

(see recipe below), to serve

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Nutrition: Per serving (6)

kcal247
fat21g
saturates2g
carbs9g
sugars8g
fibre6g

high
protein3g
salt0.8g

Method

step 1

Char the skin of the aubergines over the flame of a gas hob, under the grill or on a barbecue, using flameproof tongs. Put them in a bowl of cold water for 2 mins, then peel off the skin. Cut off the aubergine stems and slice into small pieces. Set aside.
step 2

Heat the oil in a medium saucepan over a medium-low heat, then add the onions. Cook until soft and golden brown, about 10 mins. Stir in the garlic and cook for a few seconds. Blitz the tomatoes to a smooth sauce in a food processor, then tip into the pan. Cook for 2 mins, then add 1 tsp salt, the chillies and garam masala. Cook for 2 mins more.
step 3

Add the aubergines to the sauce and cook over a low heat for 15 mins, then use a spoon to crush the aubergine to a pulp. Cook for a further 15 mins, adding a little water if it becomes too dry. Serve with roti (see recipe, below).

Recipe from Good Food magazine, April 2023

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A star rating of 3.5 out of 5.2 ratings

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