Mughal spiced aubergine kuku from Khazana: A Treasure Trove of Modern Mughal Dishes (page 47) by Saliha Mahmood Ahmed

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Notes about this recipe

  • Hansyhobs on January 14, 2022

    Very easy to prepare and nicer than I was expecting (I don't love aubergine but had one from the veg box that needed using). I sliced raw potatoes thinly on a mandolin (instead of using boiled potatoes) and that worked very well. It was quite spicy but overall very tasty. Don't leave out the saffron.

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