Best 4 Alu Baigan Recipes

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 - EGGPLANT AND POTATO CURRY

Steps:

• Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
• Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
• Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
• Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
• Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
• Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
• If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
• Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.

ALOO BAINGAN (INDIAN-STYLE POTATO & EGGPLANT STIR-FRY)

Steps:

• Heat oil in a deep non-stick pan and in cumin seeds. Once it starts to sizzle, add in ginger, garlic and onions. Fry till the onions become tender and start to lightly brown along the edges.
• Stir in spices, salt and tomato paste to mix well.
• Add in potatoes and stir-fry for 4-5 minutes till they begin to soften. If the potatoes and spices start to stick to the pan, then add in a splash of water to prevent it from burning.
• Once the potatoes are partially cooked, add in the eggplant and tomatoes, and give it all a good mix to coat well with the spices. Cover and cook for another 4-5 minutes till the potatoes and eggplant are completely cooked through.
• Garnish with fresh cilantro and serve warm.

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.