Aloo Baingan Quick Recipe
Sauté spices in a pan:
Oil – 2 tbsp
Cumin seeds – ½ tsp
Fennel seeds – ½ tsp
Asafoetida – a pinch
Ginger garlic paste – 1 Tbsp
Chili, slit – 1
Add to pan and cook:
Onion, finely chopped – 1
Cook until golden brown.
Turmeric – ½ tsp
Kashmiri red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Sauté on low flame 2 mins.
Add and simmer:
Potatoes – 4 , cubed
Water – ¼ cup
Salt – 3/4 tsp
Cook until potatoes are almost done.
Tomato, finely chopped – 1
Add and cook for 1 minute.
Add to the pot:
Brinjal – 2 chopped into cubes
Salt – ¼ tsp
Cook until brinjal is tender.
Finish:
Coriander, chopped – 2 tbsp
Aloo Baingan: A Classic Indian Comfort Dish
Aloo Baingan, a delightful combination of potatoes and eggplant, is a beloved staple in Indian cuisine. This hearty dish is not only packed with flavors but also offers a comforting and satisfying meal perfect for any occasion. Whether you’re a seasoned cook or new to Indian cuisine, Aloo Baingan is a recipe that will quickly become a favorite in your kitchen.
Ingredients
Spices and Seasonings:
- Oil – 2 tbsp
- Cumin seeds – ½ tsp
- Fennel seeds – ½ tsp
- Asafoetida – a pinch
- Turmeric – ½ tsp
- Kashmiri red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – ½ tsp
Fresh Ingredients:
- Ginger garlic paste – 1 tbsp
- Chili – 1, slit
- Onion – 1, finely chopped
- Potatoes – 4, peeled and cubed
- Tomato – 1, finely chopped
- Brinjal (eggplant) – 2, chopped into cubes
- Coriander – 2 tbsp, chopped (for garnish)
Other:
- Salt – ¾ tsp
- Water – ¼ cup
Preparation
Sauté the Spices: Begin by heating 2 tablespoons of oil in a large kadai or pan over medium heat. Add ½ teaspoon of cumin seeds, ½ teaspoon of fennel seeds, and a pinch of asafoetida. Sauté these spices until they release their aromatic flavors. Stir in 1 tablespoon of ginger garlic paste and a slit chili, cooking until the paste becomes fragrant.
Cook the Onions: Add 1 finely chopped onion to the pan. Cook the onion until it turns golden brown, stirring frequently. This should take about 5-7 minutes and is essential for developing the base flavor of the dish.
Add Spices: Once the onions are golden, sprinkle in ½ teaspoon of turmeric, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of coriander powder, and ½ teaspoon of cumin powder. Sauté these spices on a low flame for about 2 minutes, allowing them to blend with the onions and release their flavors.
Incorporate Potatoes: Add 4 cubed potatoes to the pan along with ¾ teaspoon of salt. Sauté the potatoes for a few minutes on a low flame, ensuring they are well coated with the spice mixture. Pour in ¼ cup of water, cover the pan, and cook until the potatoes are almost done.
Add Tomatoes and Brinjal: Stir in 1 finely chopped tomato and cook for about 1 minute. Then add 2 chopped brinjals (eggplants) and another ¼ teaspoon of salt. Mix gently to combine the brinjal with the spices. Cover the pan and cook until the brinjal becomes tender and the flavors meld together.
Finish and Garnish: Once the vegetables are cooked through, remove the pan from heat. Stir in 2 tablespoons of freshly chopped coriander for a burst of freshness. Serve the Aloo Baingan hot with roti or rice.
Cooking Tips
To achieve the perfect texture, ensure that the brinjal is cooked until tender but not mushy. Adjust the spice levels according to your preference. If you like it spicier, you can add extra chili powder or fresh green chilies.
Variations
Feel free to customize this recipe by adding other vegetables like peas, carrots, or bell peppers. You can also experiment with different spices such as garam masala for added complexity.
Serving Suggestions
Aloo Baingan pairs excellently with freshly made roti, paratha, or steamed rice. Add a side of yogurt or raita to balance the spiciness and enhance the meal.
Nutritional Information
Aloo Baingan is a hearty and nutritious dish, rich in fiber and essential nutrients from the vegetables. The use of minimal oil makes it a relatively healthy option for those looking to maintain a balanced diet.
Frequently Asked Questions
How do I store leftovers? Store any leftover Aloo Baingan in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Can I make this dish ahead of time? Yes, Aloo Baingan can be prepared a day in advance. The flavors often deepen and improve after a day.
Related Recipes
Explore more delicious Indian recipes on our blog, including other popular curries and sides that complement Aloo Baingan perfectly.
Easy Aloo Baingan (Eggplant and Potato Curry)
4
servings10
minutes25
minutesAloo Baingan is a delicious North Indian dish made with potatoes (aloo) and eggplant (baingan) cooked in a spiced tomato-based gravy.
Keep the screen of your device on
Ingredients
- Spices and Seasonings
Oil – 2 tbsp
Cumin seeds – ½ tsp
Fennel seeds – ½ tsp
Asafoetida – a pinch
Ginger garlic paste – 1 tbsp
Chili, slit – 1
Turmeric – ½ tsp
Kashmiri red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Salt – 3/4 tsp (for potatoes)
Salt – ¼ tsp (for brinjal)
- Fresh Ingredients
Onion, finely chopped – 1
Potatoes, cubed – 4
Tomato, finely chopped – 1
Brinjal (eggplant), chopped into cubes – 2
Coriander, chopped – 2 tbsp
Water – ¼ cup
Directions
- Sauté Spices in a Pan
- Heat 2 tbsp oil in a large pan over medium heat. Add ½ tsp cumin seeds, ½ tsp fennel seeds, and a pinch of asafoetida. Sauté for a few seconds until aromatic. Add 1 tbsp ginger garlic paste and 1 slit chili, and cook until the paste is fragrant.
- Cook the Onions
- Add 1 finely chopped onion to the pan and sauté until golden brown. This will take about 5-7 minutes.
- Add Spices
- Add ½ tsp turmeric, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, and ½ tsp cumin powder to the pan. Sauté on a low flame for 2 minutes to blend the spices with the onions.
- Add Potatoes and Simmer
- Add 4 cubed potatoes, ¾ tsp salt, and ¼ cup water to the pan. Cover and cook until the potatoes are almost done, stirring occasionally to prevent sticking.
- Add Tomato
- Add 1 finely chopped tomato and cook for 1 minute, allowing the tomato to soften and release its juices.
- Add Brinjal
- Add 2 chopped brinjals (eggplants) and ¼ tsp salt. Mix gently to combine all ingredients. Cover the pan and cook until the brinjal is tender and cooked through.
- Finish and Garnish
- Once the vegetables are tender, remove from heat. Garnish with 2 tbsp chopped coriander. Serve hot with roti or rice.
Notes
- To achieve the perfect texture, ensure that the brinjal is cooked until tender but not mushy. Adjust the spice levels according to your preference. If you like it spicier, you can add extra chili powder or fresh green chilies.
Did you make this recipe?
Tag @recipibytes on Instagram and hashtag it with
Like this recipe?
Follow @recipibytes on Pinterest
Join our Facebook Group!
Follow RecipiBytes on Facebook
){kind=link}