Aloo Baingan is a spicy Indian curry recipe made using potatoes and eggplant. Here is how to make it.
There are various days in our lives when we feel too lazy to cook something for lunch and dinner and our only helping hand in such situations is potato.
Combine anything that you have in your pantry with potatoes and saute it in a spicy onion and tomato gravy and a deliciously power-packed curry will get ready in just a couple of minutes.
Indian cuisine has a number of such delectable potato recipes such as aloo matar, aloo shimla mirch, aloo gobi, aloo methi, aloo pyaz, aloo gajar, aloo tamatar, and the list is endless.
In today’s recipe, we will be discussing one of these recipes which are called aloo baingan.
It is a quick and easy, semi-dry sabzi which is made in all the households in their regular main course meals.
Cube sized potatoes and eggplant when it gets coated in a spicy onion and tomato gravy just tastes absolutely delicious with some hot chapatis by its side.
The key to preparing this recipe is to cook the potatoes first in the gravy until it is nice and soft, and then add the eggplant cubes.
This is done because potatoes take more time to cook in comparison to eggplant and is added first in the recipe.
Like any other Indian curry, this also tastes best when eaten after a day when it is actually made.
The taste of the sabzi when it is heated up the next day and served hot is just unbeatable.
What is Aloo Baingan?
It is a wholesome main course recipe made using potato and eggplant which has a semi-dry gravy.
It is super easy and quick to make and can be made with readily available ingredients at home.
The combination of a spicy flavourful gravy and some diced potatoes and eggplant pieces just tastes absolutely mouthwatering, when served hot during lunch or dinner.
Serving Suggestions
It can be served with some hot chapatis, parathas, lachha parathas, naan, poor, or with any type of Indian flatbread by its side.
Serve it along with some dal, raita, roti, and chutney and your wholesome complete meal will be ready to indulge.
How to make it in a pressure cooker?
To make it in a pressure cooker, follow the exact same recipe as mentioned below in a pressure cooker instead of a kadhai up till you add potatoes in the kadhai.
After that, do not cook the potatoes. Instead, immediately add the eggplant cubes and cover the pot with the lid.
Put on the pressure value and let it cook for 3 whistles on medium flame.
Remove the pressure cooker from heat and let the pressure on its own.
Garnish it with coriander leaves and serve hot.
Variations
Jain
To prepare the Jain version, just skip adding onions and garlic while making the gravy. Rest, the entire recipe is exactly the same as mentioned below.
Aloo Baingan Masala
To prepare aloo baingan masala, follow the same recipe as mentioned below, except that you need to add one cup of water after sauteing the brinjal for a minute.
After adding water, adjust the quantity of salt as per water and cover it with a lid.
Let it took for 2 minutes on medium flame.
Gujarati Style
In Gujarat, aloo baingan recipe is known as Ringna Batata Nu Shaak, and to prepare the same, crackle some cumin seeds and nigella seeds in some hot oil in a pressure cooker and prepare the tomato gravy in the same way as you would do to make the Jain version.
Now add potatoes and eggplant cubes along with a cup of water, sugar and salt.
Close the pressure cooker and cook for three whistles on medium flame. Open the lid, garnish it with coriander leaves and serve hot.
Bihari
To prepare Bihari aloo baingan heat mustard oil in a pan and add panch phoran masala and green chillies and saute well.
Add the diced potatoes and brinjal pieces and cook for 4-5 minutes on medium flame.
Then add garlic paste along with all the dry spice powders and cook for 6-8 minutes.
Lastly, add chopped tomatoes and cook covered on a medium flame for 10-12 minutes. Garnish with coriander leaves and serve.
Pro Tips by Neha
● Never peel the brinjal and cut it into cubes. Always retain its outer covering and then cut it into small cubes, so that the brinjal can maintain its shape after it is being cooked.
● Serve the sabzi with a dash of ghee on top for the best flavors.
● Prefer to cook the sabzi in a kadhai over a pressure cooker so that the veggies do not turn slightly mushy.
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Step by Step Recipe
Heat oil in a pan.
Once the oil is hot, add hing, cumin seeds, red chilli powder and garlic and fry on medium heat for a few seconds.
Add onion and cook for 2-3 minutes until they are slightly browned.
Add green chillies and tomato and cook for 2-3 minutes.
Add coriander powder, turmeric powder, kitchen king masala powder and cook for a minute.
Add potatoes, salt to taste and 1/2 cup water.
Cover the pan and cook for 5-6 minutes until potatoes are 60 % cooked.
Add baingan, ginger and salt to taste and cover and cook until brinjal and potatoes are cooked well.
Add dry mango powder and fresh coriander and mix well. Serve hot.
Aloo Baingan Recipe
Aloo Baingan is a spicy Indian curry recipe made using potatoes and eggplant. Here is how to make it.
Ingredients
- 3 tbsp Mustard Oil
- 1/4 tsp Hing
- 1 tsp Cumin Seeds
- 2 tsp Kashmiri Red Chilli Powder
- 1 tsp Garlic Finely Chopped
- 1 cup Onion Chopped
- 1-2 Green Chillies Slit into half
- 1 cup Tomato Chopped
- 2 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Kitchen King Masala
- 200 g Potatoes Peeled and cubed
- 500 g Eggplant Cubed
- 2 tsp Ginger Finely Chopped
- Salt to taste
- 1 tsp Dry Mango Powder
- 2 tbsp Fresh Coriander Chopped
Instructions
Heat oil in a pan.
Once the oil is hot, add hing, cumin seeds, red chilli powder and garlic and fry on medium heat for a few seconds.
Add onion and cook for 2-3 minutes until they are slightly browned.
Add green chillies and tomato and cook for 2-3 minutes.
Add coriander powder, turmeric powder, kitchen king masala powder and cook for a minute.
Add potatoes, salt to taste and 1/2 cup water.
Cover the pan and cook for 5-6 minutes until potatoes are 60 % cooked.
Add baingan, ginger and salt to taste and cover and cook until brinjal and potatoes are cooked well.
Add dry mango powder and fresh coriander and mix well.
Serve hot.
Recipe Notes
You can use any variety of eggplant to make this sabji.
After cutting the eggplant, keep them in a bowl filled with water until use. They will not turn black this way.
Did you make this recipe? Let me know!