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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.
Course Main course, Lunch
Cuisine Indian
Keyword aloo baingan masala, Baingan aloo, eggplant potato curry, vegan eggplant curry
Prep Time 10 minutes
Cook Time 20 minutes
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.