Aloo Baingan Recipe
Aloo baingan sabji is a delicious dish of potatoes and eggplants cooked in a spicy onion tomato masala.
Method
- 1
Peel and slice the potatoes lengthwise and keep them in water until ready to use.
- 2
Soak sliced eggplants in lightly salted water to prevent browning.
- 3
Heat oil in a pan and add cumin seeds. When they sizzle, add onions and green chilli and sauté until lightly golden.
- 4
Add ginger garlic paste and cook for 30–40 seconds until fragrant.
- 5
Drain potatoes and add to the pan. Stir fry for 3 minutes, then cover and cook until slightly tender.
- 6
Drain eggplants and add to the pan. Stir fry until they begin to soften.
- 7
Add salt, turmeric, chilli powder, garam masala and coriander powder. Mix well and pour in ½ cup water. Cover and cook until potatoes are tender.
- 8
Add tomato puree and cook until the raw tomato smell disappears.
- 9
Add ¼ cup water for a semi-dry curry, or more hot water for gravy. Simmer until thick.
- 10
Garnish with coriander leaves and serve with rice or flatbread.
Ingredients
- •1 cup chopped onions (110–120g)
- •250g potatoes, sliced lengthwise
- •250g eggplants, sliced lengthwise
- •¾ cup chopped or pureed tomatoes
- •1 green chilli (optional)
- •2 tbsp oil
- •¾ tsp cumin seeds
- •½ tbsp ginger garlic paste
- •⅛ tsp turmeric
- •¾ tsp salt (to taste)
- •1 tsp red chilli powder
- •1 tsp garam masala
- •1½ tsp coriander powder
- •¼ cup water (semi-dry) OR 1¼ cup for gravy
- •1 tbsp chopped coriander leaves
Notes
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