Baingan Aloo is a classic Indian dish made with brinjal (eggplant) and potatoes. This delicious and flavorful dish is a staple in many Indian homes and is often served with rice or roti. The brinjals and potatoes are cooked in a flavorful onion-tomato gravy, which is made with a variety of spices and herbs. The result is a dish that is both hearty and satisfying, with a perfect balance of flavors.
This article provides three different recipes for Baingan Aloo, each with its own unique twist. The first recipe is the classic Baingan Aloo, made with brinjals, potatoes, onions, tomatoes, and a variety of spices. The second recipe is a Hyderabadi Baingan Aloo, which adds yogurt and green chilies to the gravy, giving it a slightly tangy and spicy flavor. The third recipe is a Bengali Baingan Aloo, which uses mustard oil and poppy seeds to create a rich and flavorful dish.
No matter which recipe you choose, you are sure to enjoy this delicious and satisfying Indian dish. Serve it with rice or roti, and enjoy a taste of India in your own home.
ALOO BAINGAN RECIPE | ALOO BAIGAN KI SABJI | POTATO BRINJAL CURRY
easy aloo baingan recipe | aloo baigan ki sabji | potato brinjal curry
Provided by HEBBARS KITCHEN
Categories curry
Time 30m
Number Of Ingredients 18
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.
BAINGAN KI SABJI | ALOO BAINGAN KI SABJI
Baingan ki sabji is a simple and super easy recipe of dry savory and tangy dish made with eggplants, potatoes and spices.
Provided by Dassana Amit
Categories Main Course
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 261 kcal, Carbohydrate 40 g, Protein 7 g, Fat 9 g, SaturatedFat 1 g, Sodium 38 mg, Fiber 12 g, Sugar 7 g, ServingSize 1 serving
ALOO BAINGAN RECIPE
Aloo Baingan is a spicy Indian curry recipe made using potatoes and eggplant. Here is how to make it.
Provided by Neha Mathur
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Heat oil in a pan.
- Once the oil is hot, add hing, cumin seeds, red chilli powder and garlic and fry on medium heat for a few seconds.
- Add onion and cook for 2-3 minutes until they are slightly browned.
- Add green chillies and tomato and cook for 2-3 minutes.
- Now add coriander powder, turmeric powder, kitchen king masala powder and cook for a minute.
- Add potatoes, salt to taste and 1/2 cup water.
- Cover the pan and cook for 5-6 minutes until potatoes are 60 % cooked.
- Add baingan, ginger and salt to taste and cover and cook until brinjal and potatoes are cooked well.
- Add dry mango powder and fresh coriander and mix well.
- Serve hot.
Nutrition Facts : Calories 192 kcal, Carbohydrate 22 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 66 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
ALOO BAINGAN RECIPE | POTATO EGGPLANT SABZI
Aloo baingan sabji is a delicious dish of potatoes and eggplants cooked in a spicy onion tomato masala.
Provided by Swasthi
Categories Side
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 477 mg, Fiber 6 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
ALOO BAINGAN SABZI
Sailu says on her blog site: "Aloo Baingan is an easy to make dish from North India. Eggplant and potato make for a fantastic combo and when roasted together in a perfect combination of spices, these vegetables are a match made in heaven." I haven't tried this yet, but as soon as I have the spices it's first on my list!
Provided by Jostlori
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
ALOO BAINGAN - EGGPLANT AND POTATO CURRY
Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!
Provided by Izzah Cheema
Categories Main Course Side Dish
Time 55m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 237 kcal, Carbohydrate 26 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 1176 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
Tips:
- Use baby eggplants for a tender and flavorful dish.
- Prick the eggplants with a fork before roasting to prevent them from bursting.
- Roast the eggplants and potatoes separately to ensure that they are both cooked evenly.
- Use a large, heavy-bottomed pot to make the curry so that it does not burn.
- Add the spices to the hot oil and stir constantly to prevent them from burning.
- Use a wooden spoon to stir the curry to prevent the spices from sticking to the bottom of the pot.
- Add a dollop of yogurt or cream to the curry just before serving for a rich and creamy flavor.
Conclusion:
Baingan aloo is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of tender eggplants, flavorful potatoes, and aromatic spices, baingan aloo is sure to be a hit with your family and friends.
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