Aloo Baingan Recipe Curried Potato Eggplant

4.94 from 16 votes

Aloo Baingan Recipe Curried Potato Eggplant

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.

Prep Time15

Cook Time30

Total Time45

Course: Side

Cuisine: Indian

Servings: servings

Author: Vegan Richa

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

US Customary - Metric

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 cup or more of cooked chickpeas and another chopped tomato to make this into a 1 pot meal.
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

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