Time and servings
Time and servings
About
Potato Eggplant Curry – Two Humble Heroes, One Bold Curry – In the world of Indian sabjis, Aloo Baingan often flies under the radar. However, those who have tasted it know just how flavour-packed and comforting this simple curry can be. At its core, it’s a semi-dry curry made with two everyday ingredients: aloo (potatoes) and baingan (eggplant or brinjal). Yet when these two combine, they create a dish that’s far more than the sum of its parts. Multipurpose & Meal-Ready – What makes Aloo Baingan even more special is its versatility. It’s the kind of curry that goes with just about everything. It tastes excellent when served with phulka, chapati, tandoori roti, or paratha. But not limited to it, pair it with jeera rice, plain basmati, or even garlic ghee rice for a cosy dinner. It also works great in lunchboxes, wraps, or as a side in an elaborate thali. Add a simple bowl of curd or raita, some pickle, and papad — and you’ve got a complete desi dinner set menu ready in no time. Fun Fact:In many Indian households, especially in North India, Aloo Baingan is often considered the go-to sabji when guests show up unannounced! Why? Because both aloo and baingan are pantry staples — affordable, quick to cook, and always a crowd-pleaser.
Ingredients
- 2 tbsp oil
- 1 tsp cumin / jeera
- ½ tsp fennel / saunf
- pinch hing / asafoetida
- 3 clove garlic (finely chopped)
- 1 inch ginger (finely chopped)
- 1 chilli (slit)
- 1 onion (finely chopped)
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- 1 tsp coriander powder
- ¼ tsp cumin powder / jeera powder
- 4 potato / aloo (peel & cube)
- ¾ tsp salt
- ¼ cup water
- 1 tomato (finely chopped)
- 400 grams brinjal / eggplant / baingan
- 2 tbsp coriander (finely chopped)
Instructions
- firstly, in a large kadai heat 2 tbsp oil and saute spices.
- now add 1 onion and saute until they turn golden brown.
- further, add spice powder and saute on low flame.
- add 4 potato, ½ tsp salt and saute on a low flame.
- add 2 tbsp water, cover and cook until the aloo is almost cooked.
- now add 1 tomato and saute for a minute.
- further, add 400 grams brinjal, ¼ tsp salt and mix gently until the spices are combined well.
- cover and cook or until brinjal is cooked well.
- finally, add coriander and enjoy aloo baingan recipe with roti.
Step-by-step
1
Firstly, in a large kadai, heat two tablespoons of oil and add one teaspoon of cumin, ½ teaspoon of fennel, a pinch of hing, three cloves of garlic, 1 inch of ginger, and one chilli.
2
saute until the garlic is cooked well.
3
now add 1 onion and saute until they turn golden brown.
4
further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ¼ tsp cumin powder.
5
saute on low flame till the spices turn aromatic.
6
further add 4 potato, ½ tsp salt and saute on a low flame.
7
add 2 tbsp water, cover and cook for 5 minutes.
8
stir occasionally to prevent from burning.
9
add 2 tbsp more water and continue to cook.
10
cook until the aloo is almost cooked.
11
now add 1 tomato and saute for a minute.
12
further, add 400 grams brinjal, ¼ tsp salt and mix gently until the spices are combined well.
13
cover and cook for 5 minutes.
14
stir occasionally, cover and cook for another 5 minutes or until brinjal is cooked well.
15
Finally, add coriander and enjoy the aloo baingan recipe with roti.
Video
Notes
- Firstly, be gentle while stirring as brinjal will be tender and turn mushy easily.
- Also, to hasten the cooking process, you can add boiled potatoes.
- Additionally, chop and soak the brinjal in water to prevent it from discolouring.
- Finally, the aloo baingan recipe tastes great when prepared with a slight spiciness.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/aloo-baingan-recipe-aloo-baigan-ki-sabji/