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Aloo Baingan (Potato and Eggplant Curry) Recipe

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3.9 from 3 reviews

Aloo Baingan is a flavorful and comforting Indian curry featuring tender eggplants and potatoes cooked with aromatic spices and fresh tomatoes. This easy stovetop recipe blends traditional spices like cumin, coriander, turmeric, and garam masala to create a delicious vegetable dish perfect for serving with roti, dahi, or dal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 500-600 grams Indian eggplants
  • 300 grams potatoes (~6-7 baby potatoes)
  • 250 grams tomatoes (sliced, ~2 medium tomatoes)

Spices and Flavorings

  • 1 tablespoon neutral oil
  • Pinch of asafoetida
  • 1/2 teaspoon cumin seeds
  • 5 grams ginger (finely diced)
  • 1/2 jalapeño or green chili (finely diced)
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon Kashmiri chili powder
  • 1/4 teaspoon garam masala
  • 1 teaspoon ground fennel
  • Salt (to taste)
  • 1/2 teaspoon aamchur (dried mango powder)

Finishing Touches

  • 15 grams fresh cilantro (chopped)
  • Spritz of fresh lemon juice

Instructions

  1. Prepare the vegetables: Slice the potatoes into 1/2-inch thick half-moons. Remove the stems from the eggplants and slice them into 1/2-inch thick half-moons as well.
  2. Heat oil and temper spices: Warm 1 tablespoon of neutral oil over medium heat. Once hot, add a pinch of asafoetida and 1/2 teaspoon cumin seeds. When the seeds begin to pop, immediately add the sliced potatoes along with the finely diced ginger to the pan.
  3. Sauté potatoes and add spices: Cook the potatoes until they turn light golden brown and become slightly translucent, approximately 5 minutes. Then add the diced jalapeño, 1 tablespoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon Kashmiri chili powder, 1/4 teaspoon garam masala, and salt to taste. Toss everything thoroughly to coat the potatoes evenly with the spices.
  4. Cook the eggplants: Add the sliced eggplants to the pan and mix well with the spiced potatoes. Cover the pan with a lid and cook for about 10 minutes, stirring occasionally to ensure the eggplants become tender without sticking.
  5. Add tomatoes and fennel: Stir in the sliced tomatoes and 1 teaspoon ground fennel powder. Cover again and cook for another 5 minutes or until the tomatoes are soft and well integrated into the curry.
  6. Finish with aamchur and herbs: Mix in 1/2 teaspoon aamchur powder to add a tangy note. Remove the pan from heat.
  7. Garnish and serve: Just before serving, stir in freshly chopped cilantro and spritz with fresh lemon juice for brightness. Serve warm with roti, yogurt (dahi), and dal for a complete meal.

Notes

  • You can substitute baby potatoes with regular potatoes cut into similar size pieces.
  • If you prefer less heat, omit or reduce the jalapeño/green chili.
  • Aamchur powder adds a unique tangy flavor; lemon juice can substitute but add less or adjust to taste.
  • Be careful not to overcook the eggplants to avoid mushiness; keep checking tenderness while cooking.
  • This dish pairs well with plain basmati rice along with roti and lentils.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/aloo-baingan-potato-and-eggplant-curry-recipe/