Aloo Baingan

5 from 2 votes

Aloo Baingan is a spicy Indian curry recipe made using potatoes, eggplant, and everyday spices. Here is how to make it.

Looking for more such simple Aloo Recipes, here are some – Aloo Bhindi, Aloo Posto, Aloo Gobi, Aloo Gobi Matar, Aloo Methi Sabzi, and Punjabi Jeera Aloo.

Aloo Baingan served in a bowl.
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About This Recipe

Aloo Baingan is a wholesome main course recipe made using potato and eggplant which has a semi-dry gravy. It is super easy, and quick, thus making it apt for everyday meals.

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.

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.

This Aloo Baingan is,

  • Vegan
  • Simple to make
  • Apt for everyday meals
  • Perfect for Lunch Box

Ingredients

Vegetables – Here along with the key ingredients, Aloo and Baingan, we will also need Onions, Tomato, and Green Chillies.

Oil – I like to use mustard oil in this sabzi, as it tastes the best in this semi gravy sabzi. If you do not like the strong flavor of mustard oil, you can use vegetable oil, olive oil, or even ghee.

Spice Powders – We will need some basic everyday spice powders such as coriander powder, turmeric powder, kitchen king masala, salt, Kashmiri red chili powder, and dry mango powder.

Fresh Coriander – In the end, do not forget to add in some finely chopped coriander leaves for an added freshness.

Other – Apart from the above mentioned ingredients, we will need garlic, ginger, hing and cumin seeds.

Step by Step Recipe

Heat oil in a pan.

Oil heating in a pan.

Once the oil is hot, add hing, cumin seeds, red chili powder, and garlic and fry on medium heat for a few seconds.

Hing, cumin seeds, red chilli powder and garlic added in the pan.

Add onion and cook for 2-3 minutes until they are slightly browned.

Onion added in the pan.

Add green chillies and tomato and cook for 2-3 minutes.

Green chilli and tomato added in the pan.

Now add coriander powder, turmeric powder, kitchen king masala powder and cook for a minute.

Dry spice powders added in the pan.

Add potatoes, salt to taste and ½ cup water.

Potatoes, salt and water added to the pan.

Cover the pan and cook for 5-6 minutes until potatoes are 60% cooked.

Pan covered.

Add baingan, ginger and salt to taste and cover and cook until brinjal and potatoes are cooked well.

Baingan, ginger and salt added in the pan.

Add dry mango powder and fresh coriander and mix well. Serve hot.

Dry mango powder and fresh coriander added in ready aloo baingan.

Frequently Asked Questions

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 Kadai up till you add potatoes in the Kadai. 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.

How to make No Onion No Garlic Aloo Baingan?

You can simply avoid adding onion and garlic in this recipe and follow the instructions as per the recipe given below.

Can we use Sweet Potatoes instead of Potatoes?

Yes, you can use sweet potatoes. The procedure of the sabzi will be the same, just the sabzi will have a slightly sweet taste due to the use of sweet potatoes.

You can also avoid adding potatoes and make this Sabzi just with Baingan.

Is it Gluten Free?

You can avoid adding hing to this simple everyday sabzi, to make a gluten-free version of the same.

Storage Suggestions

This Aloo Baingan Sabzi will last in the refrigerator for about 3-4 days when stored in an airtight container. Reheat it in a pan or microwave, until nice and warm. If you feel Sabzi has become a little dry, add in little water and heat until hot.

Serving Suggestions

It can be served with some hot chapatis, parathas, lachha parathas, naan, poori, or with any type of Indian flatbread by its side.

You can also serve on the side with a simple combination of Dal and Steamed Rice.

Serve it along with some dal, raita, roti, and chutney and your wholesome complete meal will be ready to indulge.

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 MasalaTo 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 chilies 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.

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Aloo Baingan is a spicy Indian curry recipe made using potatoes, eggplant, and everyday spices. Here is how to make it.
5 from 2 votes

Aloo Baingan Recipe

Aloo Baingan is a spicy Indian curry recipe made using potatoes and eggplant. Here is how to make it.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 3 tablespoon Mustard Oil
  • ¼ teaspoon Hing
  • 1 teaspoon Cumin Seeds
  • 2 teaspoon Kashmiri Red Chilli Powder
  • 1 teaspoon Garlic (Finely Chopped)
  • 1 cup Onion (Chopped)
  • 1-2 Green Chillies (Slit into half)
  • 1 cup Tomato (Chopped)
  • 2 teaspoon Coriander Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Kitchen King Masala
  • 200 g Potatoes (Peeled and cubed)
  • 500 g Eggplant (Cubed)
  • 2 teaspoon Ginger (Finely Chopped)
  • Salt to taste
  • 1 teaspoon Dry Mango Powder
  • 2 tablespoon Fresh Coriander (Chopped)
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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.
  • Now add coriander powder, turmeric powder, kitchen king masala powder and cook for a minute.
  • Add potatoes, salt to taste and ½ 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.

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.
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.
Cook the potatoes first and then add the baingan, as cooking time for both the veggies are different. If you add baingan with aloo, it will become mushy and won’t taste great.
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.

Nutrition

Calories: 192kcal, Carbohydrates: 22g, Protein: 4g, Fat: 11g, Saturated Fat: 1g, Sodium: 66mg, Potassium: 680mg, Fiber: 7g, Sugar: 8g, Vitamin A: 649IU, Vitamin C: 18mg, Calcium: 47mg, Iron: 3mg
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