Aloo Baingan Recipe – Potato And Eggplant Curry

Aloo Baingan Recipe – Potato And Eggplant Curry, Spicy aloo baingan is a delicious side dish for your naan and rice. Aloo baingan is a potato and eggplant curry. This potato and eggplant-based semi-dry vegetable dish is a simple and speedy option for weekday meals as well as the kids or adult lunchbox.

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About Aloo Baingan Recipe – Potato And Eggplant Curry

With a semi-dry gravy, Aloo Baingan recipe is a nutritious main dish made with potato and eggplant. It is perfect for everyday meals because it is so simple and quick.

The delectable vegan and gluten-free Aloo Baingan ki sabzi, or eggplant (aubergine) and potato curry, is Indian cuisine. One of the most popular vegetable recipes, it is commonly prepared in many Indian kitchens.

When served hot for lunch or dinner, the combination of a medium spicy, flavorful gravy and some chopped potatoes and eggplant pieces just tastes utterly delectable.

Instead of leaving the aubergines whole, we just slice or chop them for our baigan sabji recipe. After that, combine them with the seasonings and ground spices and continue to simmer on low heat.

Even with a basic vegetable oil like sunflower oil, the aloo baingan tastes fantastic. I used mustard oil in this recipe for this masala aloo baingan recipe.

Because potatoes take longer to cook than eggplant does, they are added first in the recipe.

Like any other Indian curry, this one is best enjoyed the day after it is prepared. When this Aloo Baingan masala sabji is heated the next day and served hot, the flavor is simply delectable.

This Aloo Baingan is,

• Vegan Easy to prepare
• suitable for daily meals
• Ideal for a Lunch Box
• Easy and quick to prepare

Ingredients

• 2 medium – Eggplant (long thick slices)
• 3 – Potato (long thick slices)
• 2 big – Onion (chopped)
• 4 – Green chilies (slit)
• 2 – Red dry chilly
• 1 tbsp – Cumin seeds
• 3 tbsp – Tomato puree
• 1 tsp – Turmeric powder
• 2 – Bay leaf
• 4 tbsp – Mustard oil
• 1 tbsp – Ginger paste
• 1 tbsp – Garlic paste
• 1 tbsp – Kashmiri red chilly powder
• 1 tbsp – Cumin powder
• 1 tbsp – Coriander powder
• 2 tbsp – Coriander leaves chopped
• Salt to taste
• 1 tsp – Garam masala powder
• 1 tsp – Amchur powder
• Water as required

Vegetables- We also need onions, tomatoes, and green chilies in addition to the main ingredients, aloo(potato) and baingan(eggplant).

Spices & Herbs- Basic common spice powders like coriander, turmeric, kitchen king masala, salt, Kashmiri red chili powder, and dried mango powder are what we’ll need.

Oil – Because it tastes the finest in this semi-gravy sabzi, I prefer to use mustard oil when making it. You can substitute vegetable oil, olive oil, or even ghee for mustard oil if you don’t like its potent flavor.

Fresh Coriander – Don’t forget to finish by stirring in some finely chopped coriander leaves for extra freshness.

Other – We will also require garlic, ginger, hing (asafoetida), and cumin seeds in addition to the components already specified.

Check out the Aloo Baingan Recipe – Potato And Eggplant Curry Video:

How To Make Aloo Baingan Recipe – Potato Eggplant Sabji Recipe Step By Step With Photo:

1. 1. In a frying pan, add mustard oil and keep medium to high flame.
   2. Add eggplant in long thick slices.
   3. Stir the eggplant slices with a spatula, and fry them for 10 minutes. Take them out and keep them aside.
   4. In the same oil, add potato long thick slices.
   5. Stir the potato slices with the spatula.
   6. Add a little salt to the potato slices.
   7. Fry the potato slices till they are golden brown and a little soft for 12 minutes.
   8. Take out and keep them aside
   9. Add cumin seeds when they crackle add dry red chili and bay leaves.
   10. Add chopped onions.
   11. Saute the chopped onions for 3 minutes till translucent.
   12. Add ginger and garlic paste. Saute till the raw smell goes away.
   13. Add slit green chilies. Saute for 1 minute.
   14. Add cumin powder, red chili powder, coriander powder, and turmeric powder.
   15. Saute them for 30 seconds.
   16. Now add tomato puree.
   17. Saute for 3 minutes on medium flame.
   18. After 3 to 4 minutes oils separates from the masala.
   19. Now add salt to taste, garam masala powder, and dry mango powder.
   20. Saute for 1 minute. Now add 1 cup of water.
   21. Mix nicely and let the gravy cook for 3 minutes.
   22. Add the fried potatoes and fried eggplant to the gravy.
   23. Mix nicely and let it cook for 2 minutes.
   24. Sprinkle coriander leaves and mix.
   25. Now take it out on a serving plate. Serve hot with chappati or roti.

       

Important Suggestions To Keep In Mind

• The potato and eggplant should first be cut into homogeneous, medium-sized cubes. How does that assist? Vegetables cook more quickly and uniformly. 
• As soon as the potatoes and eggplant are cut, immerse them in water until you are ready to use them. The simple explanation for this is to avoid oxidation.
• Apple slices exposed to the weather and left uncovered have definitely caught your attention. Similar processes do place in some vegetables. Eggplants don’t become dark if they are soaked in water, especially salted water.
• The final and most crucial piece of advice is to cook the potatoes first and then add the eggplant. On the cooktop, the root vegetable needs more time to cook.
•  When you put both in the pan at once, you run the risk of getting a dish that is either overcooked or unevenly cooked.

Frequently Asked Question

How to prepare it in a pressure cooker?

If you want to make it in a pressure cooker instead of a Kadai, just follow the directions below up to the point where you add the potatoes to the Kadai. Don’t cook the potatoes after that. Instead, add the eggplant cubes right away, then cover the saucepan with the lid.

On a medium burner, add the pressure value and cook the food for three whistles. Turn off the heat and allow the pressure in the pressure cooker to build up naturally. Serve it hot and garnish it with coriander leaves.

How to prepare Aloo Baingan without no onion and no garlic?

Simply omit the onion and garlic from this dish and proceed as directed by the recipe supplied below.

Is it possible to substitute sweet potatoes for potatoes?

You can use sweet potatoes, of course. The sabzi will be prepared in the same way; but, because sweet potatoes were used, the dish will have a somewhat sweeter flavor.

You might also prepare this Sabzi only with baingan instead of potatoes.

Is it Gluten Free?

To make a gluten-free version of this straightforward everyday dish, you simply omit the hing.

Variations

Gujarati Style – Every Gujarati household has Ringna Batata Nu Shaak, also known as Aloo Baingan ki Sabzi, which is a well-liked dish. We will first heat oil in a pressure cooker on medium heat before starting to prepare the Ringna Batata nu Shaak | Aloo Baingan ki Sabzi dish.

Add the nigella and cumin seeds and watch them crackle. Add the tomato puree, along with the garam masala, turmeric, red chili, coriander powders, and sauté until it just begins to boil.

Potatoes and brinjal are added along with 3/4 cup water, sugar, and salt to taste. After sealing the pressure cooker, cook under pressure for four whistles. Extinguish the flame. Allow the pressure to naturally decrease. When the pressure is released, take the lid off.

The entire dish will appear slightly mushy and have a thin sauce made of tomatoes, softened brinjal, and potato starch.  Serve after adding the chopped coriander leaves.

Jain Style – Simply exclude the onions and garlic when cooking the gravy to produce the Jain version. The rest of the recipe is precisely the same as what is described here.

Follow the directions below to make aloo baingan masala, with the exception that you must add one cup of water after sautéing the brinjal for a minute.

After you’ve added the water, add salt as needed and cover the container with a lid. Allow it to simmer for two minutes on medium heat.

Maharashtrian style- Every Maharashtrian household has Vangi Batatyachi Bhaji, also known as Aloo Baingan ki Sabzi, and Slice then clean every veggie. Soak the aubergines in salt water to prevent browning before we have the pan and other cooking supplies ready.

Once the oil in a kadhai has warmed up, add some cumin seeds and hing. The onions should now be added and sauteed until transparent.

Add the tomatoes and well combine. Add the sliced potatoes and brinjal after they have been cooking for a short while. Mix in the roasted jeera powder along with the goda masala powder, turmeric, red chili powder, and coriander powder.

Add some salt right now, stir it thoroughly, and then simmer it over low heat for at least 20 minutes. To prevent them from burning at the bottom, toss the vegetables frequently.

A few splatters of water at regular intervals aid in cooking because there is less oil used. It will completely mush up if you pour water on it; instead, gently splash it on, maybe a tablespoon or two.

After the veggies have finished cooking, turn off the heat and add the coriander leaves as a garnish. Serve immediately with some rotis, phulkas, theplas, or any other type of rice.

Serving Suggestion

It can be served alongside any hot Indian flatbread, including chapatis, parathas, lachha parathas, naan, and pooris.

A straightforward dish of dal and steamed rice is also an option to serve on the side.

Your filling, balanced lunch will be done when you serve it with some dal, raita, roti, and chutney.

Storage Suggestion

When kept in an airtight container, this potato baingan sabzi will keep for about 3–4 days in the refrigerator. It may be warmed up well in a pan or microwave. Add a little water and cook the dish until it is hot if you think the sabzi has become a little dry.

Some other aloo (Potato) recipes you will like on my blog are – Aloo Gobi Masala – Potatoes & Cauliflower, Instant Pot Dum Aloo, Aloo Cheese Paratha Recipe (Stuffed Potato Cheese flatbread), Aloo Posto Recipe (Potato cubes cooked with poppy seeds paste).

Note: A rough estimate of nutrition is provided.
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Note: A rough estimate of nutrition is provided.
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