Aloo Baingan (Potato and Eggplant Curry)
Aloo Baingan is a simple, flavorful North Indian homestyle curry made with tender potatoes and eggplant. Perfect with roti or rice for a comforting vegetarian meal.
Servings: 4 servings
Calories: 141kcal
Equipment
Ingredients
- 500-600 grams Indian eggplants
- 300 grams potatoes (~6-7 baby potatoes)
- 250 grams tomatoes sliced (~2 medium tomatoes)
- 1 tablespoon neutral oil
- pinch of asafoetida
- ½ teaspoon cumin seeds
- 5 grams ginger finely diced
- ½ jalapeño (or green chili) finely diced
- 1 tablespoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon Kashmiri chili powder
- ¼ teaspoon garam masala
- 1 teaspoon ground fennel
- salt to taste
- ½ teaspoon aamchur
- 15 gram cilantro chopped
- lemon spritzed, to finish
Instructions
- Slice the potatoes into ½-inch thick half moons. Remove the stem of the eggplants and slice them into ½-inch thick half moons.
- Heat 1 tablespoon of neutral oil on medium heat. Once hot, add the asafoetida and cumin seeds. As soon as it starts popping, add the sliced potatoes and finely diced ginger.
- Once the potatoes are a light golden brown and slightly translucent, about 5 minutes, toss it together with the diced jalapeños, ground coriander, turmeric, Kashmiri chili powder, garam masala, and salt.
- Add the eggplant and toss everything together. Cover with a lid for 10 minutes, mixing in intervals, until the eggplant is tender.
- Mix the tomatoes and ground fennel in. Cover with a lid and cook for 5 minutes, or until the tomatoes are soft. Lastly, mix in the aamchur and remove the pan from heat.
- When ready to serve, stir in fresh chopped cilantro and spritz with fresh lemon.
- Serve warm with roti, dahi, and dal.
Notes
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm gently on the stove or microwave with a splash of water to freshen it up.
Freeze: Aloo Baingan freezes fairly well! Freeze in Souper Cube containers for up to 1 month. Thaw overnight in the fridge before reheating.
