This Brinjal Bhaji is the British Indian restaurant (BIR) style aubergine curry I wanted to recreate after our favourite takeaway closed. Cubes of aubergine are pan-fried first, then folded through a thick onion, tomato and masala until almost melting but still holding their shape. Within 20 minutes you'll have a semi-dry, deeply savoury and vegetable side for curry night.
Recipe Summary: Brinjal Bhaji
- ✅ Recipe Name: Brinjal Bhaji, Aubergine Bhaji
- 🕒 Ready In: Approx. 20 minutes
- 👪 Serves: 4 (easy to scale)
- 🍽 Calories: 187 per serving
- 🥣 Main Ingredients: Aubergine, onion, garlic, ginger, green chilli, tomatoes, cumin seeds, nigella seeds, kasoori methi
- 📖 Dietary Info: Naturally vegan, gluten-free
- ⭐ Why You'll Love It: It gives you tender aubergine in a thick, glossy masala without being watery, greasy or mushy. It is the sort of side dish that makes a homemade curry night feel like a proper Indian takeaway.
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I loved Indian takeaways as a kid.
My favourite was always saag aloo, my Mum's bhindi bhaji and my dad loved brinjal bhaji. Brinjal bhaji is an Indian aubergine curry often served as a side dish in British Indian restaurants.
When our favourite takeaway eventually closed, my Mum and I worked on recreating those familiar curry-house flavours at home.
That is the spirit of this recipe. It is not a dry home-style aubergine sabzi, and it is not a big saucy aubergine curry (Gujarati aubergine potato curry or North Indian baingan masala).
It sits somewhere in the middle: soft aubergine, thick tomato masala, enough oil for flavour, and that curry-house finish from nigella seeds and kasoori methi.
If you think you do not like aubergine because it is spongy, watery or oily, this is the kind of recipe that might change your mind!
It is completely different from onion bhaji, which is a crispy fritter served as a starter. Here, “bhaji” means more of a curry or vegetable side dish.
Brinjal Bhaji Ingredients To Get Right
You should find all ingredients in major British supermarkets. Find the full ingredients list at the bottom of the post.
Aubergine
I usually use large British supermarket aubergines for this recipe because they are easy to find and work well.
Small Indian brinjals are also lovely, but I save those more for recipes where their shape matters, like Gujarati stuffed aubergine.
Cut the aubergine into cubes. Batons or wedges also work, but cubes cook faster and, in my experience, absorb less oil than larger wedges.
The finished aubergine should be almost melting, but still holding its shape.
Oil
You do need a reasonable amount of oil here.
I have tried reducing it, but the texture and flavour are not the same. This is British Indian restaurant-style brinjal bhaji, and aubergine needs oil to cook properly.
That said, it should not be greasy. Too much oil makes the aubergine heavy, and you can end up with oil dripping back out of the pieces.
The aim is soft, silky aubergine, not oily aubergine.
I use either sunflower oil which is neutral in flavour or pomace olive oil.
Onion, garlic, ginger and chilli
The onion, garlic, ginger and green chilli help create the curry-house masala base. Cook the onion properly so it softens before the tomatoes go in.
Tomatoes
Passata, crushed tinned tomatoes or tinned chopped tomatoes work best.
They give the curry more moisture and a deeper tomato flavour than fresh tomatoes. Fresh tomatoes work, but I find they do not give quite the same sauciness.
Tomato paste can work too, but use much less because it is concentrated.
At this point, you may want to make extra Indian curry paste with these ingredients and freeze into blocks for convenience!
Spice powders
As with most Indian curries, I've used the classic red chilli powder, turmeric powder, cumin coriander powder and garam masala. I've also tested this dish with both my homemade mild curry powder and hot Madras curry powder and found both do a pretty good job - it depends on your spice preference which one you use and the quantities too.
Nigella seeds
Nigella seeds give a proper curry-house flavour. You should find them in the Asian food aisle.
I strongly recommend using them, but the recipe still works without them.
Kasoori methi
Kasoori methi gives that slightly restaurant-style aroma at the end. Crush it between your palms before adding so the flavour spreads through the curry.
Sugar
I keep a little sugar in this recipe.
It balances the tomato, the spices and any slight bitterness from the aubergine.
Let's make Takeaway Style Brinjal Bhaji
Keep all the ingredients ready as this aubergine curry cooks quite fast.
Wash the aubergine and pat dry using a clean kitchen towel. Cut the aubergine into medium size dices just before you start cooking (they oxidise easily!).
- Pan-fry the aubergine: Add the aubergine cubes to hot oil and cook until they start to soften. This first oil-cooking step helps stop the aubergine turning spongy later.
- Brown the aubergine lightly: Cook until the aubergine is lightly browned and beginning to collapse, but not fully mushy. Remove it from the pan and set aside.
- Start the masala: In the same pan, heat more oil, add cumin seeds and nigella seeds, then the onion. Cook until the onion softens, then add ginger, garlic and green chillies.
- Add the ground spices: Keep the heat controlled so the spices do not burn.
- Add the tomatoes: Add the tomatoes and cook until the masala thickens. You want the tomato mixture to reduce, not stay watery.
- Cook until the oil separates: Keep cooking the onion-tomato masala until it looks glossy and you can see oil around the edges. This is what gives the curry its proper restaurant-style flavour.
- Add the aubergine back: Return the pan-fried aubergine to the masala with salt and only a small splash of water if needed. Stir gently so the pieces stay intact.
- Finish with kasoori methi: Cook until the aubergine is almost melting but still holding its shape. Finish with kasoori methi, sugar and fresh coriander.
Technique
Why I Pan Fry The Aubergine First
Pan-frying is the step that makes this brinjal bhaji work.
Aubergine has a spongy texture. If you cook it in water first, it can absorb liquid and become soft in the wrong way: watery, spongy and a bit flat.
When you pan-fry the aubergine first, the oil coats the pieces and helps them cook from the outside. They soften, brown slightly and hold their shape better once they go into the masala.
I prefer pan-frying over air frying or oven roasting here because it keeps the aubergine softer and more silky. In my experience, air frying and roasting can dry the pieces out, especially before they are added to the curry.
Suggested Servings
Brinjal bhaji is usually served as a side dish, but I happily eat it as a main as part of a curry night at home.
For a proper British Indian restaurant-style meal, serve it with restaurant style tarka dal, takeaway style yellow pilau rice and garlic coriander naan.
Add homemade poppadoms, trio of poppadom dips and indian onion salad if you want the full takeaway-style spread. This spicy red onion chutney is great too!
For more curry-house-style vegetable sides, try bombay potatoes, a quick mushroom and pea curry or indian vegetable curry.
Storage
Store leftovers in an airtight container. The curry will keep well in the fridge for 3-4 days. Reheat in a pan or in the microwave.
You can freeze brinjal bhaji but the aubergines may loose their texture upon defrosting.
Brinjal Bhaji FAQs
Why is my aubergine spongy?
It may have been cooked in too much water, or not browned in oil first. Pan-frying helps the aubergine soften without becoming waterlogged.
Why is my brinjal bhaji oily?
Aubergine needs oil, but too much can make the curry greasy. Use enough to coat and cook the aubergine, then cook the masala until glossy rather than swimming in oil.
Can I use fresh tomatoes?
Yes, but passata, crushed plum tomatoes or tinned chopped tomatoes give a better curry-house texture. Fresh tomatoes are lighter and less saucy.
Do I need nigella seeds?
I strongly recommend them for curry-house flavour, but you can leave them out if you do not have them.
Can I air fry the aubergine?
You can, but pan-frying gives the best texture for this recipe. Air frying can make the aubergine drier.
Is brinjal bhaji vegan?
Yes, this recipe is naturally vegan and gluten-free.
Can I freeze brinjal bhaji?
I do not love freezing aubergine curries because aubergine can lose its texture once defrosted. The flavour is still good, but the pieces may become softer.
Other Indian Curry Night Mains
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Brinjal Bhaji
Ingredients
- 1 large aubergine approx 400g
- ¼ cup oil
- 1 teaspoon cumin seeds
- ½ teaspoon nigella seeds black onion seeds (optional)
- 1 large onion finely chopped
- 1 teaspoon garlic minced
- 1 green chili minced
- 1 teaspoon root ginger minced
- ¼ cup crushed tomatoes
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 2 teaspoon cumin coriander powder
- ½ teaspoon garam masala
- 1 teaspoon kasoori methi dried fenugreek leaves
- 1 teaspoon sugar optional
- salt to taste
- 2 tablespoon coriander chopped
Instructions
- Dice 1 large aubergine into medium sized pieces.1 large aubergine
- Add ⅛ cup oil and the aubergine pieces in a pan and sauté on medium heat until light brown.¼ cup oil
- Remove, then add remaining ⅛ cup oil in the same pan.
- Add 1 teaspoon cumin seeds and ½ teaspoon nigella seedsOnce they sizzle add 1 large onion (finely chopped).1 teaspoon cumin seeds, 1 large onion, ½ teaspoon nigella seeds
- Once the onion is translucent, add 1 teaspoon garlic , 1 green chili and 1 teaspoon root ginger.1 teaspoon garlic , 1 green chili, 1 teaspoon root ginger
- Cook the mixture for half a minute, then reduce the heat. Add in 1 teaspoon red chili powder, ½ teaspoon turmeric powder, 2 teaspoon cumin coriander powder, ½ teaspoon garam masala. Mix well.1 teaspoon red chili powder, ½ teaspoon turmeric powder, 2 teaspoon cumin coriander powder, ½ teaspoon garam masala
- Add ¼ cup crushed tomatoes and allow the mixture to cook until it reduces and oil appears on the surface.¼ cup crushed tomatoes
- Pour ¼ cup water and mix well.
- Tip the sauteed aubergine back in and season with salt.salt
- Allow the aubergine to complete cooking and become tender.
- Once the aubergine is soft through, add 1 teaspoon kasoori methi and 1 teaspoon sugar.1 teaspoon kasoori methi, 1 teaspoon sugar
- Sprinkle freshly chopped 2 tablespoon coriander and serve hot.2 tablespoon coriander
Video
Notes
- Pan-fry the aubergine first. This stops it turning spongy and gives the best silky texture.
- Use enough oil to coat and cook the aubergine, but not so much that the curry becomes greasy.
- Cubed aubergine cooks faster than large wedges and holds the masala well.
- Cook the onion-tomato masala until it reduces and the oil separates at the edges.
- Add only a small splash of water if needed. Brinjal bhaji should be semi-dry, not watery.
- The aubergine should be almost melting but still holding its shape.
- Nigella seeds and kasoori methi give the curry its British Indian restaurant-style flavour.
- Pan-frying gives a softer, silkier result than air frying or oven roasting.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Nikki says
What a flavor packed eggplant dish. It looks and sounds incredible!
Shweta says
This recipe was so flavorful. the whole family LOVED it! Thank you!
Hilda says
Mouthwatering Recipe and Awesome photography, Great blog! Congrats!
Ginny McMeans says
You can't even believe how much I love this recipe. I have all of those ingredients because I also love to cook. You combination is incredible.
Heather (Delicious Not Gorgeous) says
i love the sound of aubergine (eggplant just doesn't sound as nice!). and baingan bharta is my favorite, so i'm sure i'd love this too (:
Deanna Samaan says
This looks soooo good!!!
Jae says
I love eggplants.. they're always a hit on my list. Thank you for the recipe.
Beth says
Looks delicious! I love zucchini too! Photos are absolutely gorgeous, as usual!
Debi at Life Currents says
This looks great. So many ingredients that I'm not familiar with. I'll have to make a trip to my international store to see if I can find them
Family Around the Table says
So much flavor in this recipe. I love that you use the term aubergines! This will be a hit in my house!
Julia says
I have to say I never know what to do with aubergines when I buy them 🙂 so thanks for the inspiration! Great photos.
Unknown says
I am surely trying this when eggplants will be in season. Looks so good!
Karen Burns Booth says
What a FAB looking recipe and like you, I also have a crush on aubergines too, and this is a recipe that I would love to make! Karen
Jaisy James says
nice recipe nice clicks
priya says
Awesome recipe jagruti....love the photo