Looking for a delicious and hearty vegetarian Indian curry that pairs well with rice or roti? Look no further than this Aloo Baingan!
Packed full of flavor, this simple potato eggplant curry is prepared with homegrown eggplants (a.k.a 'Baingan") and potatoes.
You can find this as an entree in several Indian restaurants, but now you can prepare your own curry that can rival any restaurant for the taste for less than half the cost.
A simple recipe like this can come in handy on busy weekdays. Serve this curry with steamed rice, chapathi, or naan bread for a complete meal.
Jump to:
What to look for when you buy eggplants
Eggplants can be a tricky purchase if you are not sure what to look for. They come in several shapes and sizes, which open up several choices for curries or stir-fries.
Generally speaking, you would look for eggplants that are firm and have smooth, shiny skin.
It is best to avoid eggplants that have wrinkles, bruises, or blemishes. A gentle squeeze should reveal a firm texture.
Wormholes are a common occurrence on eggplants. So it is a good idea to check for that when buying eggplants. Check out more eggplant fun facts here.
For this also baingan recipe, I used my backyard-grown eggplants; they are purple, small, and tear-dropped in shape.
Why this recipe works
This 'aloo baingan' masala is packed with flavor, yet it is simple to make.
The key to making this curry flavorful is to cook the eggplants and potatoes until they are very soft. This allows the flavors of the spices to really penetrate into the vegetables.
Eggplants are the freshest during the warm summer months. When it's eggplant season, this aloo baingan ki sabji is one of the first recipes I make.
This eggplant potato curry is perfect to pair with steamed rice, roti, or naan bread. That makes it a versatile option for weekday dinners.
Indian cuisine is known for its vibrant colors, and this aloo baingan is no exception.
The purple eggplant, white potato, and green coriander leaves make for a beautiful and colorful meal.
If you are looking for a delicious and hearty vegetarian Indian curry, give this Aloo Baingan vegan recipe a try! You won't be disappointed.
Ingredients notes
Eggplants: For this aloo baingan recipe, I like to use baby eggplant(Indian eggplants). If you can't find these, feel free to use any type of eggplant that you like. Just be sure to cut them into small pieces(cubes)so that they cook through properly.
Potatoes: Potatoes are a classic ingredient in aloo baingan. I like to use small, red potatoes for this recipe, but feel free to use any type of potato that you like.
Coriander leaves: Coriander leaves, also known as cilantro, are used for garnish in this recipe.
Spice powders: I used red chili powder, turmeric powder, coriander powder, and cumin powder. These spice powders are very common and readily available in any grocery store in Indian food aisles.
Green chilies: I like to use fresh serrano green chilies for this aloo baingan recipe. You can adjust the number of chilies according to your spice preference.
Tomatoes: I used fresh, ripe tomatoes in this recipe. You can also use canned diced tomatoes or tomato puree if you prefer.
Instructions
Eggplant oxidizes (turns brown when exposed to air) fairly quickly, so cut it right before you plan to cook it.
Cut the eggplant into small cubes and place them inside a small bowl of plain water or lightly salted water. This will prevent them from oxidizing while you prep the other ingredients.
Next, peel and dice the potatoes into small cubes. Finely chop the ginger, garlic, and green chilies.
Start by heating oil in a pan over medium heat. Once the oil is hot, add the cumin seeds and let them fry for a few seconds until they turn light golden brown in color.
Next, add the chopped ginger, garlic, and green chillies. Fry for a minute until the ginger and garlic are fragrant.
Now, it's time to add the chopped onions. Fry the onions until they are translucent in color.
Once the onions are cooked, add the chopped tomatoes. Cook the tomatoes until they are soft and mushy.
Now, it's time to add the spice powders and salt. Stir well and cook for a minute until the spices are fragrant.
Add the cubed potatoes and two tablespoons of water, and stir well. Cook for 6-7 minutes until they are slightly softened.
Now, it's time to add the chopped eggplant(drain them before adding). Stir well and cook for 6 minutes or until the eggplant is soft.
If the aloo baingan curry looks too dry, feel free to add more water and continue to cook on low heat for 2-3 minutes. (cover with lid)
Finally, add a pinch of garam masala and a teaspoon of lemon juice and cook for 30 seconds.
Switch off the flame, garnish with fresh coriander leaves and serve hot with steamed rice or a side of roti!
Recipe FAQ
Yes, this aloo baingan recipe can be prepared ahead of time. Simply follow the recipe instructions and store leftovers in an airtight container in the fridge for up to 48 hours. reheat before serving.
If you plan to cook your eggplant right away, leave it out on the counter. If you're not ready to cook them, store them in the fridge.
Eggplant can be stored in the fridge for up to 2-4 days. Storing them for a longer time would cause the eggplant to turn bitter and the skin wrinkles.
If you want to add more vegetables to this aloo baingan recipe, carrots, green beans, peas, or cauliflower are good options.
Expert tips
- When frying the spices, make sure not to burn them. Cooking time matters for spices. Burnt spices will make your aloo baingan curry bitter.
- If you want a richer aloo baingan curry, you can add a tablespoon of coconut milk while cooking the tomatoes.
- Be sure to adjust the salt and spice according to your taste.
- If you don't have fresh green chilies, you can use a quarter teaspoon of cayenne pepper or red chili flakes.
- Eggplant oxidizes (turns brown when exposed to air) fairly quickly, so cut it right before you plan to cook it.
- You can also make this in a pressure cooker by cooking for one whistle on high and then reducing the heat to medium-low and cooking for another five minutes.
- You can use mango powder instead of lemon juice or lime juice.
You might also like
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
Aloo Baingan
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 5 - 6 small purple eggplants
- 4 medium size red potatoes - cubed
- 1 tomato chopped
- 1 onion chopped
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 tablespoon corn oil
- salt to taste
- 2 tablespoon cilantro for garnish
- 1 teaspoon cumin seeds
- 2 garlic cloves chopped
- 1 teaspoon ginger grated
- 2 green chilies (serrano peppers)
- 1 teaspoon lemon juice
- pinch garam masala powder
Instructions
- Eggplant oxidizes (turns brown when exposed to air) fairly quickly, so cut it right before you plan to cook it.
- Cut the eggplant into small cubes and place them inside a small bowl of plain water or lightly salted water. This will prevent them from oxidizing while you prep the other ingredients.5 - 6 small purple eggplants
- Next, peel and dice the potatoes into small cubes. Finely chop the ginger, garlic, and green chilies.
- Start by heating oil in a pan over medium heat. Once the oil is hot, add the cumin seeds and let them fry for a few seconds until they turn light golden brown in color.1 tablespoon corn oil, 1 teaspoon cumin seeds
- Next, add the chopped ginger, garlic, and green chillies. Fry for a minute until the ginger and garlic are fragrant.2 garlic cloves chopped, 1 teaspoon ginger grated, 2 green chilies (serrano peppers)
- Now, it's time to add the chopped onions. Fry the onions until they are translucent in color.1 onion chopped
- Once the onions are cooked, add the chopped tomatoes. Cook the tomatoes until they are soft and mushy. (check above for step-by-step-pictures)1 tomato chopped
- Now, it's time to add the spice powders and salt. Stir well and cook for a minute until the spices are fragrant.½ teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, salt to taste
- Add the cubed potatoes and two tablespoons of water, and stir well. Cook for 6-7 minutes until they are slightly softened. (check above for step-by-step-pictures)4 medium size red potatoes
- Now, it's time to add the chopped eggplant(drain them before adding). Stir well and cook for 6 minutes or until the eggplant is soft.
- If the aloo baingan curry looks too dry, feel free to add more water(2 tablespoons) and continue to cook on low heat for 2-3 minutes.
- Finally, add a pinch of garam masala and a teaspoon of lemon juice and cook for 30 seconds. Switch off the flame, garnish with fresh coriander leaves and serve hot with steamed rice or a side of roti!2 tablespoon cilantro for garnish, 1 teaspoon lemon juice, pinch garam masala powder
Video
Notes
- When frying the spices, make sure not to burn them. Cooking time matters for spices. Burnt spices will make your aloo baingan curry bitter.
- If you want a more decadent aloo baingan curry, you can add a tablespoon of coconut milk while cooking the tomatoes.
- Be sure to adjust the salt and spice according to your taste.
- If you don't have fresh green chilies, you can use a quarter teaspoon of cayenne pepper or red chili flakes.
- Eggplant oxidizes (turns brown when exposed to air) fairly quickly, so cut it right before you plan to cook it.
- You can also make this in a pressure cooker by cooking for one whistle on high and then reducing the heat to medium-low and cooking for another five minutes.
- You can use mango powder instead of lemon juice or lime juice.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Comments
No Comments