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How to Make Authentic Aloo Baingan (Eggplant and Potato Curry)

This aromatic Aloo Baingan recipe brings together the creamy texture of eggplant with the comforting bite of potatoes, all simmered in a fragrant blend of Indian spices. Easy to prepare and bursting with flavor, this vegetarian dish is perfect for both novice cooks and seasoned chefs looking to explore the rich tapestry of Indian cuisine.

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Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Aloo Baingan is a flavorful Indian dish that combines tender eggplant and hearty potatoes in a rich, spiced tomato-based curry. This vegetarian comfort food is perfect for a satisfying weeknight dinner.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 large eggplant (about 500g), cut into 1-inch cubes
  • 2 medium potatoes (about 400g), peeled and cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 green chili, finely chopped (optional)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons fresh cilantro, chopped
  • Water as needed

Instructions

  1. Heat oil in a large pan or kadai over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.

  2. Add chopped onions and sauté until golden brown, about 5-7 minutes.

  3. Stir in minced garlic, grated ginger, and green chili (if using). Cook for another 1-2 minutes until fragrant.

  4. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes break down and oil starts to separate, about 5-7 minutes.

  5. Add cubed eggplant and potatoes to the pan. Mix well to coat with the spices.

  6. Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally. If the vegetables start to stick, add a splash of water.

  7. Once the vegetables are tender (test with a fork), remove the lid and cook for an additional 5 minutes to allow excess moisture to evaporate.

  8. Sprinkle garam masala over the curry and mix gently.

  9. Garnish with fresh cilantro before serving.

Chef's Notes

  • For a smoother curry, you can peel the eggplant before cooking. However, leaving the skin on adds texture and nutrients.
  • If you prefer a saucier dish, add 1/2 cup of water or vegetable broth when adding the vegetables.
  • To reduce the bitterness of eggplant, you can salt the cubes and let them sit for 30 minutes before cooking. Rinse and pat dry before use.
  • This dish can be made ahead and reheated, as the flavors often improve over time.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (approximate):

  • Calories: 220
  • Protein: 5g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Fat: 9g
  • Rich in vitamins A and C, potassium, and antioxidants from eggplant and spices

Serving Suggestions

  • Serve hot with steamed basmati rice or warm naan bread for a complete meal.
  • A side of cooling raita (yogurt with cucumber and mint) complements the spices beautifully.
  • For a low-carb option, serve with cauliflower rice or a simple green salad.
  • Pair with a glass of lassi or a light Indian beer for an authentic dining experience.
  • Garnish with extra cilantro and a wedge of lemon for added freshness and visual appeal.