Vegan Masala Recipe

Aloo Baingan Curry

Name: Aloo Baingan Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 tbsp vegetable oil; 1 tsp cumin seeds; 4 cloves garlic, minced; 2 medium onions, chopped; 1 green chilli, finely chopped; 1 tsp turmeric; 1 tsp garam masala; 2 tsp coriander powder; 2 medium tomatoes, chopped; 3 medium potatoes, cubed; 1 cup water; 1 tsp salt; 2 medium eggplants, sliced lengthwise; 1 red chilli, finely chopped; 2 tbsp fresh coriander, chopped

A North Indian vegan potato dish built on balanced spices, a properly cooked masala and the sort of practical family cooking that earns a regular place at the table. The best version depends on giving the potatoes time to absorb the seasoning rather than rushing the pan.

30 minPrep: 10 minCook: 20 minServes 4North IndianVegan

aloo bainganpotato curryone-pot

Ingredients Method Notes

From the kitchen

What to expect

Potato dishes like this are best when the spices have been given a little time to catch in the oil before everything comes together. That is what gives the final dish its warmth and depth.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Peel and slice the potatoes lengthwise, keeping them in water until ready to use.
2
Soak sliced eggplants in lightly 1 tsp salted water to prevent browning.
3
Heat 2 tbsp vegetable oil in a pan and add cumin seeds. When they sizzle, add onions and green chilli, sautéing until lightly golden.
4
Add minced 4 cloves garlic, minced and cook for 30–40 seconds until fragrant.
5
Drain potatoes and add them 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 1 tsp salt, turmeric, red chilli, garam masala, and 2 tbsp fresh coriander, chopped powder. Mix well and pour in ½ cup water. Cover and cook until potatoes are tender.
8
Add chopped 2 medium tomatoes, chopped and cook until the raw tomato smell disappears.
9
Add ¼ cup water for a semi-dry curry, or more hot water for a gravy. Simmer until thickened.
10
Garnish with 2 tbsp fresh coriander, chopped and serve with rice or flatbread.

Gather everything first

Ingredients

•2 tbsp vegetable oil
•1 tsp cumin seeds
•4 cloves garlic, minced
•2 medium onions, chopped
•1 green chilli, finely chopped
•1 tsp turmeric
•1 tsp garam masala
•2 tsp coriander powder
•2 medium tomatoes, chopped
•3 medium potatoes, cubed
•1 cup water
•1 tsp salt
•2 medium eggplants, sliced lengthwise
•1 red chilli, finely chopped
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•Give the potatoes enough time to absorb the masala properly. A good potato dish should taste seasoned all the way through, not just coated at the end.
•If the spices begin to catch, lower the heat and add a small splash of water rather than letting the masala burn.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

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