Aloo Baingan
This aloo baingan (Eggplant Potato curry) is perfect to pair with steamed rice, roti, or naan bread. That makes it a versatile option for weekday dinners.
Servings: 4
Calories: 104kcal
Equipment
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.
Nutrition
Calories: 104kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 153mg | Potassium: 222mg | Fiber: 1g | Sugar: 3g | Vitamin A: 204IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 2mg