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Close up shot of curried eggplant and potatoes.
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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 most Indian kitchens.
Course Main Course
Cuisine Indian, North Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 5
Calories 249kcal
Author Vandana Chauhan

Equipment

  • 1 Large pan or skillet with a lid
  • Spatula
  • Knife and chopping board

Ingredients

  • 6-7 baby eggplants, around 400 grams cut vertically into pieces with around 1-inch thickness
  • 2 medium potatoes, around 300 grams cut into into pieces with around ½-inch thickness
  • 1 large tomato finely chopped
  • 1 medium red onion finely chopped
  • 2-3 large garlic cloves minced
  • 1 small piece of ginger thinly sliced
  • 1-2 green chilies sliced or finely chopped
  • A handful of fresh cilantro roughly chopped
  • 1 teaspoon lime juice adjust to taste
  • ½ teaspoon cumin seeds
  • ½ tablespoon coriander powder
  • ¼ teaspoon red chili powder adjust to taste
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon mustard oil or any cooking oil of your choice
  • ½ cup water

Instructions

  •  Heat oil in a pan or skillet. Add cumin seeds. Let the seeds splutter for a few seconds
  • Add finely chopped onion and saute until it turns translucent.
  • Add minced garlic and green chilies. Saute for a few seconds i.e. until the raw smell of garlic goes away.
  • Add coriander powder, red chili powder, and turmeric powder. Saute for a few seconds.
  • Add chopped tomatoes, sliced green chilies, and salt. Cook until the tomatoes turn mushy.
  • Add potatoes and cook uncovered for 3-4 minutes.
  • Add eggplant, mix, and cook uncovered for a minute.
  • Cover the pan with a lid. Cook on low heat for around 10 minutes.
  • After 10 minutes, remove the lid and add around ½ a cup of water. Mix.
  • Cover the pan again and cook on medium heat for another 10 minutes.
  • Turn off the heat. Add sliced ginger and chopped cilantro. Mix.

Video

Notes

  1. Use a heavy-bottomed pan to make aloo baingan ki sabzi.
  2. Cut equal-sized pieces of potatoes and eggplants.
  3. If you are cutting the eggplants and potatoes in advance, they will start to turn black. To avoid that soak, them in salted water until you add them to the dish.
  4. Powdered spices get burned very fast so saute them on low heat for a few seconds only. You can mix them with 1-2 tablespoons of water and then add them to the pan to avoid burning. 
  5. I don't like adding garam masala to all my Indian recipes as it makes everything taste almost the same. If you want, add around ¼ teaspoon in the end, once the dish is ready.
  6. More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 249kcal | Carbohydrates: 52g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 52mg | Potassium: 1734mg | Fiber: 20g | Sugar: 22g | Vitamin A: 366IU | Vitamin C: 36mg | Calcium: 76mg | Iron: 2mg