Aloo Baingan (Potato Eggplant/Brinjal) is easy, quick and scrumptious Indian vegetarian recipe. This aloo baingan( eggplant potato) is a dry side dish that goes very well with chapatti, paratha , poori (Indian breads) or rice. It is perfectly spiced up with mix of aromatic spices. Usually I make aloo baingan sabji along with another gravy curry to make it part of complete meal.
Personally my most favorite baingan (eggplant) dish is stuffed baingan (eggplant) but this aloo baingan sabji is my hubby’s favorite, so I end up making this one more often. It is so easy that even novice can make it. If you are not a potato lover feel free to skip potato and only use baingan or eggplant.
While selecting the eggplants or baingan look for firm, shiny, smooth, blemish and wrinkle free eggplants which are heavy for their size. Also check the stem that should be bright green and firm.
I used a combination of spices in specific portion that brings a distinct aroma and flavor to this baingan aloo. Baingan cooks faster than potatoes so I prefer chopping them in larger pieces than potatoes. I use unpeeled potatoes whenever possible as potato skin is high in nutrients. Eggplant holds lots of water, so you may not need to add any water in this recipe. If you see vegetables sticking to the pan while cooking, you can sprinkle little water over it. Do not add too much at a time, as we want nice dry sabji. If you prefer little gravy then feel free to add little extra water.
Aloo Baingan Recipe video : step by step easy instructional video
You may also like more curry or side dish recipes. Here is the link Curry and vegetables.
Aloo baingan recipe card below:
- Eggplant (brinjal, baingan): 3 long,
- Potato: 2 medium size,
- Tomato:1 medium size,
- Cumin seeds (zeera): 1 tsp,
- Maithi seeds(fenugreek seeds): 1 tsp,
- Mustard seeds (rai): 1 tsp,
- Fennel (sauf): 1 tsp,
- Kalonji (Nigella) seeds: 1 tsp,
- Hing (Asafetida): a pinch,
- Coriander (dhania) powder: 2 tsp,
- Red Chilly powder: ⅔ tsp,
- Turmeric powder: ⅔ tsp,
- Garam masala: ½ tsp,
- Chopped coriander leaves: 1 tbsp,
- Slit green chilly: 2,
- Oil: 4 tbsp,
- Cut potatoes in small pieces and eggplant in large pieces so they get cooked at same time.
- Heat some oil at medium heat in a pan.
- Add oil, hing, mustard seeds, cumin seeds, maithi seeds, fennel seeds and kalonji stir everything.
- Now add coriander, red chilly and turmeric powder and add little water.
- Sauté everything till oil comes out.
- Now add chopped tomatoes and change the heat to medium low. Cover and cook till tomatoes become little soft.
- You can sprinkle little water if you feel tomatoes are sticking to the pan.
- Now change the heat again to medium high and put eggplant and potatoes in it.
- Add salt and mix everything well, cover at cook at medium heat.
- After 3-4 minutes saute vegetable again and reduce the heat to medium low.
- Now cook the vegetables till they become soft and saute every 3-4 minutes.
- If you feel vegetable are sticking to pan add little water to it.
- When eggplant and potato become soft add garam masala to it.
- Garnish with coriander leaves and slit green chillies.
- Aloo Baingan is ready to serve.Enjoy with paratha, poori or chapati.
2. Eggplant holds lot of water in it so use very less water when needed.
3. Cut potatoes in small and eggplant (brinjal) in large pieces.
4. After taking out vegetables in bowl put some white rice in the pan it will absorb all the remaining spices.