Best 4 Aloo Baingan Sabzi Recipes

BAINGAN KI SABJI | ALOO BAINGAN KI SABJI

Steps:

• Wash the small brinjals and potatoes in fresh water a couple of times.
• Slice the brinjals into 4 pieces vertically. If the brinjal is of medium-size then first cut into half horizontally and then cut each half into 3 to 4 slices.
• Keep the brinjals in salted water for 15 to 20 minutes to remove their bitterness.
• Also slice the potatoes into thin to medium-thin wedges or slices.
• In a pan heat the mustard oil. Add the potatoes and brinjals to the oil.
• Saute in the oil for 4 to 5 minutes on a medium heat.
• Add red chilli powder, turmeric powder and salt as required.
• Mix the spice powders and salt evenly with both the veggies.
• Now cover the pan with a lid and let the veggies cook on low heat for 15 to 20 minutes.
• Keep checking the aloo baingan after a few minutes so that the veggies do not stick to the bottom of the pan. Do stir occasionally.
• When the aloo and baingan are cooked until fork tender and softened, then sprinkle garam masala powder and dry mango powder.
• Mix these thoroughly and cook for a minute without lid
• Close the heat and serve the aloo baingan sabji hot with phulka or paratha or whole wheat bread. It makes for an excellent side dish with dal rice or khichdi.

ALOO BAINGAN RECIPE | POTATO EGGPLANT SABZI

Steps:

• Peel and slice potatoes lengthwise to ½ inch thickness and keep them immersed in a bowl of water until used.
• Add ¼ teaspoon salt to a large bowl of water. Rinse and slice eggplants lengthwise to 1 inch thickness and add them to the salted water.
• Pour oil to a hot pan and add cumin seeds. When they sizzle add onions and saute them until lightly golden. Don't brown them. (To make this in the Instant Pot Check the instructions above the recipe card)
• Add ginger garlic paste and saute just for 30 to 40 seconds, do not brown it.
• Remove the sliced potatoes from the water and add them to the pan. Stir fry for 2 to 3 minutes until they look slightly transparent.
• Lower the heat and cook them covered until half cooked. They are slightly tender but still undercooked at this stage.
• Then remove the eggplants and add them to the pan. Stir fry for 2 to 3 minutes until the skin of eggplants discolor.
• Cover and cook on a low heat until potatoes are completely cooked and fork tender, but not mushy. While you cook keep checking in between and give a stir to ensure the veggies are not burnt.
• Once the potatoes and eggplants are tender and fully cooked, sprinkle salt, turmeric, red chilli powder, garam masala and coriander powder. Gently mix and stir fry for 1 to 2 minutes.
• Turn the flame to medium, pour the tomato puree and mix well. Fry the aloo baingan until all of the raw smell from tomatoes vanishes. By then the masala also turns thick and clings on to the veggies.
• Pour ¼ cup water to make a semi dry aloo baingan. For a gravy version, pour 1 to 1¼ cup hot boiling water and mix. Taste test and add more salt if required. Simmer for a few minutes without covering until the curry thickens.
• Turn off the heat and garnish with coriander leaves.

ALOO BAINGAN RECIPE | ALOO BAIGAN KI SABJI | POTATO BRINJAL CURRY

Steps:

• firstly, in a large kadai heat 2 tbsp oil and saute spices.
• now add 1 onion and saute until they turn golden brown.
• further, add spice powder and saute on low flame.
• add 4 potato, ½ tsp salt and saute on a low flame.
• add 2 tbsp water, cover and cook until the aloo is almost cooked.
• now add 1 tomato and saute for a minute.
• further, add 400 grams brinjal, ¼ tsp salt and mix gently until the spices are combined well.
• cover and cook or until brinjal is cooked well.
• finally, add coriander and enjoy aloo baingan recipe with roti.

ALOO BAINGAN SABZI

Steps:

• In a medium pot with a lid, heat 1 tbsp oil. Add the cubed potatoes and sautee over low-med heat for 8-10 minutes until they are lighly crisped and colored on the outside. Remove and set aside.
• Add another 1/2 tbsp oil, heat, then add the chopped eggplants. Saute for 7-8 minutes, then remove and set aside.
• Add another 1/2 tbsp oil to the same pan and heat. When hot, add the cumin seeds and let them turn slightly brown. Then add the ginger paste, garlic, turmeric, chili powder, coriander and 3 tbsp water. Stir to combine.
• Add the chopped tomatoes and saute for 4 minutes.
• Add the potatoes and the eggplant to the tomato base and mix well.
• Add salt and garam masala, stir to combine. Then add 1/4 cup water, combine, then bring to a simmer (covered) for 8-10 minutes. Stir occasionally to make sure it doesn't dry out or stick to the pan and burn.
• Remove from heat and transfer to a serving bowl. Garnish with fresh coriander (cilantro) leaves.
• Serve with rice or rotis.