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Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. Serve with flatbread/rice and Dal. Vegan gluten-free Soy-free Nut-free.
This is an easy curried eggplant potato – Aloo Baingan recipe. I picked it up from Mom and have been making my version of it for many years. Some Indian veggie sides follow a similar recipe. Some whole spices roasted in oil, some ground coriander, turmeric and/or cayenne, add veggies, salt and some moisture and cook until tender. In this recipe, we use potatoes, eggplants and tomatoes and let it simmer until done to preference.
Some eggplants, especially the larger variety can take much longer to cook. Cube them small and cook them for 5 minutes before adding potatoes. Serve the Aloo Baingan with flatbread like Rotis, Parathas, Naan and Dal, or with rice, cooked grains. Add cooked chickpeas to make it into a meal.
More Sides from the blog. All gluten-free
- Bombay Potato and Peas
- Crunchy spicy Potatoes
- Garam Masala Potatoes
- Potatoes and Cauliflower – Aloo Gobi
- Cabbage and potatoes with burnt chili
Video:
Aloo Baingan Recipe Curried Potato Eggplant
Ingredients
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 6 curry leaves, chopped (optional)
- 4 cloves of garlic, minced
- 1/2 inch ginger, minced
- 1 hot green chile, finely chopped
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1 large potato, cubed small
- 1 medium eggplant, chopped small, or 8 or more small eggplants, quartered
- 1 large tomato, crushed, finely chopped or about 1 cup diced canned tomato
- 3/4 cup water
- 3/4 tsp salt
- cayenne, pure red chili powder or garam masala to taste
- cilantro for garnish
Instructions
- Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
- Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.
- Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.
- Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.
- Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.
Video
Notes
Add a dash of liquid smoke for a bharta(mashed eggplant) flavor profile. Instant Pot: Follow steps 1 and 2 on saute. Add coriander and turmeric and tomatoes and mix in, cook for a minute. Add eggplant, potatoes, 1/4 cup water and salt and cook on manual for 4 to 5 minutes. Release the pressure after 10 mins. Taste and adjust salt and spice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Reading for the day
Jallikattu is a bull-vaulting event practiced in Tamil Nadu, India as a part of Pongal celebrations. It is a barbaric activity where the bulls are tortured in the name of tradition. Engulfed by screaming crowds, these frightened and terrified animals are chased, punched, jumped on, goaded and poked with sharp sticks and dragged to the ground. In such “bull taming festivals” bulls have known to have their eyes gouged out, tails snapped and ears torn.
In May 2014, the Supreme Court of India banned the practice, citing animal welfare issues. On 8 January, 2016, the Government of India (for political reasons) passed an order exempting Jallikattu from performances where bulls can not be used, effectively reversing the ban. However, because of petitions by AWBI, thankfully on 14 January, 2016, the Supreme Court of India upheld its ban on the event, leading to protests all over Tamil Nadu.
Jallikattu Events still are getting organized in parts of the country. How can we help? Report the events to the local government and FIAPO. Find the contact information and Read more about other actions here.
This was yummy! Used a sweet potato. I had curry leaves in the freezer. But I didn’t have any ginger so I added some powdered ginger, which worked ok. I used my pressure cooker. The sweet potato and eggplant turned to puree, but it’s super tasty. Added some northern white beans after cooking, garam masala, cilantro. I was also pleased to discover I could get the mustard seeds to pop ( which really enhances the flavor)) in a hot dry pan. I’m trying to use as little oil as possible, and had always popped the mustard seeds in oil.
I love how you offer variations or substitutes. Thanks Richa!
awesome!
So delicious! Thank you! Made this in the Instant Pot tonight but just did 6 minutes at high pressure because I needed to go pick up the kids from school. We added a can of chickpeas and another cup of tomatoes. So yummy!
I just made this for breakfast (weird I know) and it was great over chickpeas! Thanks for the recipe!
Just made it and yummmmmyyyy! I’m Bengali and your spice palette matches mine which is rare for me to find in a blogger. Seriously love your food. Thank you so much
I made this with sweet potato and added chickpeas, served with jasmin rice, everybody loved it, thanks!
awesome!
It turned out great! Thank you!!