Mary Berry Aubergine Bhuna Curry

The first time I tried making Mary Berry’s aubergine bhuna, I thought, “This’ll be quick, right?” It was quick—until I completely underestimated how much oil those aubergines would soak up. My first batch was dry, almost chalky, and my onions caught slightly because I was too slow chopping the potatoes. Classic.

But something about the smell kept me going—ginger, cumin, that hit of mango chutney. I’ve since tested this curry four more times (yep), and finally cracked the timing, the textures, and how to make it sing. If you’ve ever ended up with mushy aubergine or bland bhuna, let me show you how I fixed that.

Why This One Works So Well

The secret behind this bake (well, simmer) is balance—and I don’t mean in a posh TV-chef way. I mean real balance: creamy aubergine that doesn’t disintegrate, potatoes that soften just right, and enough warmth from the spices without blowing your head off.

A lot of veggie curries end up either watery or overly oily. This one nails the texture because the aubergines are cubed chunky and fried just enough to soak up the spices without collapsing. Plus, the mango chutney adds a tiny bit of sweetness that actually makes everything else taste brighter. Don’t skip it.

INGREDIENTS + WHY THEY MATT

• Sunflower Oil – Neutral and high-heat friendly. I tested with olive oil once—bit too assertive.
• Large Onions – Build the base. I like to chop mine slightly finer so they melt in better.
• Garlic & Fresh Ginger – These make the whole house smell like a proper curry shop. Don’t skimp.
• Red Chilli – Just a bit adds fragrance more than heat. You can leave it out, but it does lift the flavour.
• Cumin, Coriander, Curry Powder, Turmeric – Classic bhuna spice combo. I used mild curry powder; hot one turned it a bit shouty.
• Aubergines – The star. Must be fresh and firm. Soft ones soak up too much oil and collapse.
• Potatoes – Adds heft. I tried sweet potato once—too soft by the end.
• Tomato Purée + Fresh Tomatoes – The purée deepens flavour, the tomatoes add freshness.
• Mango Chutney – Trust me. It’s not “weird,” it’s genius.
• Veg Stock – The curry’s backbone. I used a low-salt cube so I could adjust seasoning myself.

Ingredient Swaps That Hold Up

• No red chilli? Sub a pinch of dried chilli flakes or leave it out. I’ve done both—still lovely.
• Gluten-Free? This one’s naturally GF—just double-check your stock cube.
• Want it creamier? Add a spoonful of coconut yoghurt at the end—not authentic, but lush.
• No aubergine? Courgette’s okay in a pinch, but it goes soft fast. Don’t expect the same richness.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Aubergine turned mushy	Overcooked or cut too small	Cut into large chunks (about 3cm) and don’t over-stir
Potatoes undercooked	Added too late or pieces too big	Add early and cut evenly (3cm cubes max)
Curry lacked depth	Skipped tomato purée or chutney	Use both—together they add richness + tang
Too oily	Used soft aubergines that absorbed too much	Pick firm ones and don’t crowd the pan

HOW TO MAKE MARY BERRY’S AUBERGINE BHUNA CURRY

1. Heat the oil in a large frying pan (ideally one with a lid) until shimmering.
2. Add onions and cook for 3–4 mins until softened but not brown.
3. Stir in garlic, ginger, and chilli—let them sizzle just until fragrant.
4. Sprinkle in spices (cumin, coriander, curry powder, turmeric). Stir 30 secs to toast them.
5. Toss in aubergine and potatoes. Stir so they’re coated in spice. Fry for 3–4 mins.
6. Add tomato purée, fresh tomatoes, and mango chutney. Stir to combine.
7. Pour in veg stock. Bring to a gentle boil, then cover and simmer on low for 25–30 mins.
8. Check tenderness—potatoes should be soft but not collapsing, and aubergines silky but holding shape.
9. Season to taste with salt and pepper. Serve with rice, poppadoms, or warm naan.

TIPS FROM MY KITCHEN

• I slice the aubergines early, salt them, and pat dry—helps reduce bitterness and oil-soaking.
• If the curry looks too thick near the end, add a splash of boiling water.
• I use my old enamel pan with a heavy lid—it holds heat better and simmers more evenly.
• Stir gently—especially near the end. Aubergine will break up if you bash it too much.

STORAGE + SERVING

• Keeps for: 3 days in the fridge. Actually tastes better the next day.
• Freezing: Yup. Just cool fully, freeze flat in containers or bags. Keeps 3 months.
• Reheating: Gently on the hob with a splash of water, or microwave in bursts. Aubergine softens more, but still tasty.
• Serve with: Basmati rice, mint yoghurt, and crispy poppadoms. Sometimes I add a squeeze of lime too.

FAQs – Real Query Answers

Q: Can I make this ahead?
A: Absolutely. It tastes even better the next day—more time for the flavours to mingle.

Q: Can I use canned tomatoes?
A: You can, but go easy—fresh gives better texture. If using canned, use about 250g and drain a bit.

Q: Do I need to peel the aubergines?
A: No need. The skin helps hold them together and adds a bit of chew. Just trim the ends.

Q: Is this spicy?
A: Mild to medium. If you’re spice-shy, skip the red chilli and use mild curry powder.

Q: Can I bulk it up with chickpeas or lentils?
A: Yes! I’ve added a tin of chickpeas before—just rinse and chuck them in with the tomatoes.

Try More Recipes:

• Mary Berry Coq au Vin
• Mary Berry Thai Chicken Curry
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Schnitzel