Aloo Baingan- potato and eggplant curry

Aloo Baingan ki sabzi or potato and eggplant (aubergine) curry is a delicious vegan and gluten-free recipe from India. It's one of the most common vegetable dishes which is cooked quite frequently in a lot of Indian kitchens.

Unlike the food served in Indian restaurants, home-cooked everyday Indian meals are very simple. Though it varies from region to region, generally a home-cooked vegetarian Indian meal comprises any vegetable dish called sabzi, a lentil or bean curry, and rice or roti. Most of the time there will be some side dishes like chutney, raita, pickle, and salad.

Today I am sharing one of my favorite vegetable recipes from India called Aloo baingan ki sabzi.

If you are looking for a simple and easy homecooked style Indian recipe then you must try this aloo baingan recipe.

Jump to:

• What is aloo baingan ki sabzi?
• Ingredients required
• Ingredients notes and substitute suggestions
• How to make (step-by-step photo instructions)?
• Serving aloo baingan
• Storing, freezing, and reheating tips
• Recipe tips, tricks, and variation suggestions
• More eggplant (baingan) recipes
• More Indian vegetable (sabzi) recipes
• Recipe

Ingredients required

To make aloo baingan masala, you will need the ingredients that are shown below:

Ingredients notes and substitute suggestions

1. Eggplant: Eggplant is also known as aubergine or brinjal. Feel free to use any variety of eggplant to make this potato eggplant curry. I have used round baby eggplants, you can also use other varieties like globe eggplant, Chinese eggplant, Japanese eggplant, etc.
2.  Potato: Any variety of potatoes can be used. Baby potatoes can also be used.
3. Tomato: Use a juicy variety of tomatoes in this recipe otherwise you won't get the onion-tomato masala with a consistency that could coat all the eggplants and potatoes well.
4. Onion: Red onion is the best for Indian recipes but if you don't have that use brown onion.
5. Fresh ginger and garlic: Fresh chopped or minced ginger and garlic will give you better flavor but if you don't have that, ginger garlic paste can also be used.
6. Cilantro: Also known as coriander leaves, this is the most commonly used herb in Indian cuisine. Don't replace it with parsley in Indian dishes. If you don't like cilantro, skip it.
7. Green chilies: Use a hot green chili pepper. I have added only one, you can add more green chillies to make the dish spicier. If your heat tolerance is low, skip it or remove some seeds.
8. Cumin seeds: It's one of the most commonly used Indian spices. Instead of cumin seeds, black mustard seeds or nigella seeds can also be used.
9. Powdered spices: In this homestyle aloo baingan sabzi recipe, I have used only three basic Indian spices that are generally used in everyday Indian cooking- turmeric powder, red chili powder, and coriander powder. You can also add other spices like cumin powder, garam masala, or kasoori methi. Though curry powder is not something that Indians use in their recipes, if you like it, you can add that too.
10. Lime: If the tomatoes that you are using are already sour, you can skip adding lime juice. Instead of lime juice, lemon juice or dried mango powder (amchoor powder) can be added too.
11. Cooking oil: Generally, in North India, cooking is done in mustard oil. However, you can use any cooking oil of your choice in this recipe.

Other ingredient details and nutritional information are shared in the recipe card.

How to make (step-by-step photo instructions)?

Making this eggplant sabzi is very easy, just follow the easy step-by-step instructions given below:

Step 1: Heat oil in a pan or skillet. Add cumin seeds. Let the seeds splutter for a few seconds

Step 2: Add finely chopped onion and saute until it turns translucent.

Step 3: Add minced garlic and green chilies. Saute for a few seconds i.e. until the raw smell of garlic goes away.

Step 4: Add coriander powder, red chili powder, and turmeric powder. Saute for a few seconds.

Step 5: Add chopped tomatoes, sliced green chilies, and salt. Mix.

Step 6: Cook until the tomatoes turn mushy.

Step 7: Add potatoes and cook uncovered for 3-4 minutes.

Step 8: Add eggplant, mix, and cook uncovered for a minute.

Step 9: Cover the pan with a lid. Cook on low heat for around 10 minutes.

Step 10: After 10 minutes, remove the lid and add around ½ a cup of water. Mix.

Step 11: Cover the pan again and cook on medium heat for another 10 minutes or until the potatoes and eggplants are cooked well.

Step 12: Turn off the heat. Add sliced ginger and chopped cilantro. Mix.

Your delicious aloo baingan curry is ready to be served!

Serving aloo baingan

Serve aloo baingan hot.

It can be served with any Indian flatbread like roti or paratha. You can also enjoy it as a side dish with a simple rice dish like plain rice or jeera rice and dal like chane ki dal , sabut masoor ki dal, moong dal, etc.

Storing, freezing, and reheating tips

To store, put the leftover potato and eggplant curry in an airtight container and refrigerate. It will be fine for 2-3 days.

Aloo baingan also freezes well. To freeze, allow the dish to reach room temperature, transfer it to a freezer-safe container, and then freeze for up to 3 months.

To reheat, if the dish is frozen, thaw it first. Then reheat in the microwave with a splash of water until evenly heated. Or, transfer to a pan, add a little water, and reheat covered on the stovetop until heated well.

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Recipe