Baingan Aloo (Eggplant Potato Curry) | Aloo baingan ki sabzi | How to make baigan Alu masala | Aubergine potato curry with step by step instructions

Vegan and gluten free Baingan Aloo (Eggplant Potato Curry) is a delicious and flavorful Indian, Punjabi style semi dry curry recipe. This recipe is simple to make, gets ready under 30 minutes and nutritious main course dish for busy weekdays.

It’s made by cooking baingan/eggplants/aubergine and potatoes with onions, tomatoes, green chilies, ginger, garlic, and a few Indian spices.

Serve this with flatbread/chapati, Masoor dal tadka /Pink lentils and some delicious Vegetable raita for a hearty weekend lunch.

Here, Aloo is the Hindi word used for potato, and baingan for eggplant/Aubergine.

Baingan Aloo (Eggplant Potato Curry), love hate relationship

Many individuals either like baingan (brinjal) or absolutely avoid eating it. And if you belong to the latter group, let me convince you otherwise to try Baingan ka bharta and Baingan achaari from my blog.

So today again, here I am sharing one more mouthwatering yet simple and quick recipe of baingan aloo that will make you crave to make it again and again.

In addition to that, I have some useful tips to get the texture right for this curry shared below in notes section.

Can I make this curry in Pressure cooker?

Yes, of course. In fact many times when in hurry, I always end up making this curry in pressure cooker. It saves lot of time on busy weekdays.

Follow the same procedure as cooked on stove top. In the last close the lid of cooker and cook for 2 whistles on high flame. Once done, switch off the flame and let it cook further in the steam to release naturally.

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Baingan Aloo ( Eggplant Potato Curry)

Vegan and gluten Baingan Aloo ( Eggplant Potato Curry) is a delicious and flavorful Indian, Punjabi style Baingan Aloo ( Eggplant Potato Curry) semi dry curry recipe.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Main course, Lunch

Cuisine: Indian

Keyword: aloo baingan masala, Baingan aloo, eggplant potato curry, vegan eggplant curry

Servings: 3

Author: Lata Lala

Ingredients

• 1 purple brinjal medium sized around 200 grams - washed, stemmed, cut in cubes
• 1 potato peeled and cut in cubes
• 4 garlic cloves peeled and minced
• 1/2 inch Ginger minced
• 1 Green chili minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 2 tbsp oil
• 2 tomatoes grated
• Salt to taste
• Some coriander leaves chopped

Instructions

• Heat oil in a deep pan. Add cumin seeds, allow it to crackle. After that add the minced garlic, ginger, green chili and saute till it turns light brown. Next add chopped onions. Saute till the raw aroma goes away.
• While sauteing add salt that will hasten the cooking process of onions and allow it to turn brown quickly.
• Meanwhile, drain off all the water from the potatoes and add them in the pan. Give a gentle stir, cover and cook with lid on for about 5 to 7 minutes.
• Drain off all the water from the brinjals. Open the lid, add in the brinjals.
• It’s time to add spices. Begin with turmeric powder, red chilli powder, dhania powder, salt to taste and mix well.
• Cover the pan once again and let the vegetables cook on medium to low heat. Make sure to stir the vegetables after every 5 minutes.
• Uncover the lid after 10 minutes and check whether the vegetables are nearly 80% done. Quickly add grated tomatoes.
• Mix everything very gently, without mashing the vegetables. Check seasoning and adjust accordingly.
• Add lemon juice if desired, mix gently and switch off the flame after a couple of minutes.
• Finally, garnish with chopped coriander leaves and serve hot.

Notes

1. You can use any variety of baingan/aubergine/eggplant to make this recipe.

2. Always chop and keep aubergine/eggplant and potatoes immersed in water to prevent oxidation.

3. Make sure you chop your veggies in same size for uniform cooking.

3. Make sure to add potatoes first, let it cook partially and then add baingan. This will help in cooking the curry uniformly. Otherwise you will end up eating mushy eggplant pieces.

5. Always add tomatoes towards the end of cooking as it may hinder and lengthen the cooking process.

6. You can swap pureed tomatoes with diced tomatoes .

7. Adjust the amount of red chilli powder as per your preference.

Step by step instructions and pictorial presentation to make Baingan Aloo (Eggplant Potato Curry)

Heat oil in a deep pan. Add cumin seeds, allow it to crackle. After that add the minced garlic, ginger, green chili and saute till it turns light brown. Next add chopped onions. Saute till the raw aroma goes away.

While sauteing add salt that will hasten the cooking process of onions and allow it to turn brown quickly.

Meanwhile, drain off all the water from the potatoes and add them in the pan. Give a gentle stir, cover and cook with lid on for about 5 to 7 minutes.

Drain off all the water from the brinjals. Open the lid, add in the brinjals.

It’s time to add spices. Begin with turmeric powder, red chilli powder, dhania powder, salt to taste and mix well.

Cover the pan once again and let the vegetables cook on medium to low heat. Make sure to stir the vegetables after every 5 minutes.

Uncover the lid after 10 minutes and check whether the vegetables are nearly 80%  done. Quickly add grated tomatoes.

Mix everything very gently, without mashing the vegetables. Check seasoning and adjust accordingly.

Add lemon juice if desired, mix gently and switch off the flame after a couple of minutes.

Finally, garnish with chopped coriander leaves and serve hot.

Notes

1. You can use any variety of baingan/aubergine/eggplant to make this recipe.

2. Always chop and keep aubergine/eggplant and potatoes immersed in water to prevent oxidation.

3. Make sure you chop your veggies in same size for uniform cooking.

3. Make sure to add potatoes first, let it cook partially and then add baingan. This will help in cooking the curry uniformly. Otherwise you will end up eating mushy eggplant pieces.

5. Always add tomatoes towards the end of cooking as it may hinder and lengthen the cooking process.

6. You can swap pureed tomatoes with diced tomatoes .

7. Adjust the amount of red chilli powder as per your preference.