Aloo Baingan is a spicy Indian curry recipe made using potatoes, eggplant, and everyday spices. Here is how to make it.
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,
- Simple to make
- Apt for everyday meals
- Perfect for Lunch Box
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.
Once the oil is hot, add hing, cumin seeds, red chili 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.
Frequently Asked Questions
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.
You can simply avoid adding onion and garlic in this recipe and follow the instructions as per the recipe given below.
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.
You can avoid adding hing to this simple everyday sabzi, to make a gluten-free version of the same.
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.
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.
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
Aloo Baingan Recipe
- 3 tbsp Mustard Oil
- ¼ 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)
- 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.