• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Aloo Baingan

    Published: Aug 12, 2020 | Last Updated On: Aug 13, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Aloo Baingan

    649 shares
    Jump to Recipe

    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, and Punjabi Jeera Aloo.

    Aloo Baingan served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step by Step Recipe
    • Frequently Asked Questions
    • Storage Suggestions
    • Serving Suggestions
    • Variations
    • Recipe Card

    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 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 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.

    You might also like

    • Whole Masoor Dal is a delicious Indian red lentil recipe that is easy to cook, healthy, and tastes fabulous. This lentil soup is a great source of vegetarian protein. Here is how to make it.
      Masoor Dal
    • Paneer Pulao is a healthy and delicious rice dish that can be made under 30 minutes and makes for a great lunch box option. Here is how to make it.
      Paneer Pulao
    • Sindhi Kadhi is a curry made by the Sindhi community of India. It's a vegan curry made using chickpea flour, many vegetables, and mild spices. Serve it with steamed rice and aloo tuk for a comforting meal (vegan, can be easily made gluten-free).
      Sindhi Kadhi
    • Sorakaya Pachadi or Andhra Style Bottle Gourd Chutney is a simple, spicy chutney made from bottle gourd that goes well with Idli, Dosa, or Dal Rice. Here is how to make it.
      Sorakaya Pachadi

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Aloo Baingan is a spicy Indian curry recipe made using potatoes, eggplant, and everyday spices. Here is how to make it.

    Aloo Baingan Recipe

    Aloo Baingan is a spicy Indian curry recipe made using potatoes and eggplant. Here is how to make it.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Calories: 192kcal
    Author: Neha Mathur

    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)
    US Customary or Metric
    Prevent your screen from going dark

    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
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Veg Curry Recipes

    • Tindora Fry is a North Indian-style spicy stir-fried Ivy gourd sabji. Serve it for your everyday meals with rice or roti (vegan, can be easily made gluten-free).
      North Indian Style Tindora Fry (Stir Fried Ivy Gourd)
    • Vegetable Kadhi is a variation of the traditional North Indian Kadhi cooked with vegetables. It is best served with steamed rice or jeera rice (vegetarian, can be made gluten-free).
      Vegetable Kadhi
    • Sindhi Aloo Tuk is a delicious double-fried potato dish from Sindhi cuisine that is quite addictive. Eat it as a snack or serve it as a side with any meal; you will fall in love with it (vegan, gluten-free).
      Sindhi Aloo Tuk
    • Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread (vegetarian, gluten-free).
      Mughlai Shahi Paneer Korma

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Homemade Mango Frooti
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea
    • Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here (vegetarian).
      Paan Shots

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP