Aloo Baingan ki Sabzi Recipe: Very quick and easy one-pot sabzi made with aloo baingan in tomato gravy. This potato eggplant curry can be made within 15 minutes.
Serve this delicious zesty aloo baingan ki Sabzi / potato eggplantcurry with roti, paratha, poori or rice. It tastes yummy with everything.
Besides this aloo baingan sabzi I have also posted three more eggplant recipes achaari baingan, baingan bharta and aloo baingan (dry version). All the four curries are very different from each other as they are cooked in different spices and in different ways.
I learned this aloo baingan sabzi / potao eggplant curry from my dad. He also cooks very yummy food. He prefers little extra spicy food. Since this potato eggplant curry is inspired by my dad’s recipe, I made it with extra spices but you can always cut down the heat according to your preferences.
Making this aloo baingan masala is very very easy and quick. You can make it within 15 minutes. It is ideal for everyday meal and is so simple that even novice can do it. You can also check mix vegetable, stuffed tinda, dum aloo, matar paneer, baingan bharta and more simple recipes in this blog which are good for day to day cooking.
I made this Potato eggplant curry in pressure cooker to make it quickly but it can also be made in pan in which it will take little extra time. Follow the same steps just add little more water at the end as pan sabzi will cook for long time.
Let’s start step by step process of making Aloo Baigan Sabzi (Potato Eggplant Curry)
1. Wash and cut eggplant in big pieces. I used the big eggplant what we use in making baingan bharta. Put it in the water. Wash, peel and cut potato in small pieces (I have made 8 pieces from one potato). Put it in the same water with eggplants. Keep them aside.
2. Wash and cut tomato in small pieces and keep it aside.
3. Take 3 tbsp of water in a bowl and add coriander powder, red chilly powder, zeera powder and turmeric powder. Mix it well and keep it aside.
4. Heat pressure cooker at medium high heat and add oil, cumin seeds, mustard seeds and hing.
5. As mustard seeds splatter add masala which we dissolved in water and stir continuously till masala loses oil. Make sure to stir continuously otherwise spices will burn.
6. When you see masala is loosing oil add tomatoes, salt, stir everything and cook till tomatoes become little soft. Smash the tomatoes with the ladle while they are cooking. We don’t have to cook tomatoes for long time. They should be just a little mushy.
7. Now drain out eggplant and potato water and add it to tomato mixture.
8. Mix everything well add water, put the lid and take one whistle ( at my place I need only one whistle. You might need to take more whistles depending on the quality of water and your pressure cooker).
9. After one whistle switch off the heat and take the pressure cooker away from the heat.
10. Once pressure cooker cools down open the lid and add garam masala and mix gently.
11. Now put the cooker (without lid) on medium heat and take one boil.
12. Aloo baingan sabzi is ready to serve. Garnish it with fine chopped coriander leaves.
Aloo Biangan Ki Sabzi Recipe Card
- Aloo/ potato: 11/2 cup,
- Eggplant/ brinjal/ baingan: 2 cups,
- Turmeric/ haldi powder: ¼ tsp,
- Red chilly/ lal mirch powder: ½ tsp,
- Coriander/ dhania powder: 1 ½ tsp,
- Cumin/ jeera powder: ½ tsp,
- Garam masala: ¼ tsp,
- Asafetida/ hing: a pinch
- Cumin seeds: 1 tsp,
- Mustard seeds/ rai: ½ tsp,
- Water: ⅔ cup + 3 tbsp,
- Fine chopped coriander leaves: 1 tbsp,
- Oil: 2tbsp and Salt
- In a bowl add 3 tbsp of water and add coriander powder, haldi powder, red chilly powder and cumin powder. Mix it well.
- Heat pressure cooker at medium high heat.
- Add oil, hing, mustard seeds and cumin seeds.
- As mustard seeds splatter add above water and masala mixture. Stir continuously and cook till masala loses oil.
- When masala start losing oil and chopped tomatoes and salt, smash them and cook till they become little mushy.
- Now add baingan, aloo, mix everything well and take one whistle.
- After one whistle switch off the heat and take the cooker away from heat.
- When pressure cooker cools down open the lid and boil the gravy once at medium high heat.
- Aloo baingan masalais ready to serve.
- Garnish it with coriander leaves.
2. For little different flavor you can add ½ cup of chopped radish.
3. Adjust red chilly powder according to your preferences.