aloo baingan

Here&#39;s an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani &amp; North Indian-style vegan curry that&#39;s tasty enough to serve guests. Tested to perfection!

Aloo Baingan - Eggplant and Potato Curry

globe variety eggplant (unpeeled)

neutral oil (plus more for pan-frying the eggplant)

cumin seeds

onion

garlic

1- inch piece ginger (crushed)

tomatoes (or 3 small) (finely chopped)

green chili pepper

coriander powder

cumin powder

1/4-1/2 tsp red chili powder (or to taste)

turmeric powder

tsp black pepper

tsp kosher salt (or 1 1/2 tsp sea salt)

potatoes

cilantro leaves (finely chopped)

¼ tsp garam masala or chaat masala (optional)

lemon juice

Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.

Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)

Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.

Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.

Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.

Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it&#39;s sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.

If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.

Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.

https://content.jwplatform.com/videos/v8NaTQjI.mp4

Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests.

Aloo Baingan (Potato & Eggplant Curry)

Aloo baingan sabji is a delicious dish of potatoes and eggplants cooked in a spicy onion tomato masala.

Aloo Baingan Recipe | Potato Eggplant Sabzi

onions ((110 to 120 grams))

eggplants

tomato puree tomatoes

green chilli ((optional))

ginger garlic paste garlic

turmeric

salt ((adjust

red chili powder ((adjust to taste))

to 1 ¼ teaspoon garam masala ((adjust to taste))

coriander powder ((adjust to taste))

water

coriander leaves

Peel and slice potatoes lengthwise to ½ inch thickness and keep them immersed in a bowl of water until used.

Add ¼ teaspoon salt to a large bowl of water. Rinse and slice eggplants lengthwise to 1 inch thickness and add them to the salted water.

Preparation

Pour oil to a hot pan and add cumin seeds. When they sizzle add onions and saute them until lightly golden. Don’t brown them.

Add ginger garlic paste and saute just for 30 to 40 seconds, do not brown it.

Remove the sliced potatoes from the water and add them to the pan. Stir fry for 2 to 3 minutes until they look slightly transparent.

Lower the heat and cook them covered until half cooked. They are slightly tender but still undercooked at this stage.

Then remove the eggplants and add them to the pan. Stir fry for 2 to 3 minutes until the skin of eggplants discolor.

Cover and cook on a low heat until potatoes are completely cooked and fork tender, but not mushy. While you cook keep checking in between and give a stir to ensure the veggies are not burnt.

Once the potatoes and eggplants are tender and fully cooked, sprinkle salt, turmeric, red chilli powder, garam masala and coriander powder. Gently mix and stir fry for 1 to 2 minutes.

Turn the flame to medium, pour the tomato puree and mix well. Fry the aloo baingan until all of the raw smell from tomatoes vanishes. By then the masala also turns thick and clings on to the veggies.

Pour ¼ cup water to make a semi dry aloo baingan. For a gravy version, pour 1 to 1¼ cup hot boiling water and mix. Taste test and add more salt if required. Simmer for a few minutes without covering until the curry thickens.

Turn off the heat and garnish with coriander leaves.

Make Aloo baingan

https://www.youtube.com/watch?v=MJ8_xF-Mvy4

Aloo baingan is a simple Indian side dish made with potatoes, eggplants and spices. Find the complete recipe here on my blog. : https://www.indianhealthyrecipes.com/aloo-baingan-masala-recipe/

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