Are you on the hunt for a quick and easy lunch recipe? This aloo baingan might just be your prey. The potatoes provide you with a good dose of carbs and something substantial to chew on, while the brinjal is full of fiber and antioxidants.
This recipe is just so simple, that it can be whipped up within minutes.
I’ve basically grown up eating it, ya’ see.
It is a great dish to make when you’re having those manic weekdays. Just throw potatoes, brinjal, and a handful of spices together in the skillet and you’re done for a healthy lunch.
You can also make it as a quick dinner, and I also really enjoy eating it in the winter because of its warm and comforting properties.
Tools You’ll Need
- Skillet: To make the dish.
- Mortar & Pestle: To make ginger, garlic, and green chili paste.
- Spatula: To saute and stir.
Ingredients in This Recipe of Baingan Aloo
Potatoes: If you like you can use baby potatoes as well, but they cook relatively quickly than the normal ones.
Brinjal/Eggplant: Brinjals are a low-calorie vegetable, but high in fiber, and extremely healthy with vitamins B and K.
Onions & Tomatoes: For a tangy and aromatic base they are a must.
Crushed ginger, garlic, and green chili: Use mortal and pestle to make a paste out of them, it releases more flavor, but a store-bought version will also work.
Powdered Spices: Turmeric powder, red chili powder, coriander powder, cumin powder, mango powder (amchur), and garam masala powder are the key to achieving the meal’s signature taste.
Cumin Seeds: They give a subtle spicy and nutty flavor to the masala gravy.
Bay Leaves: For extra aroma and herbal flavor.
Dried Fenugreek Leaves: It has an earthy flavor and gives a nice kick of sweetness.
Salt
Oil
How to Make Aloo Baingan
Prepare Potatoes and Eggplant:
Peel and cut the potatoes, also cut the brinjal in however shape you like and set them aside.
Prepare the Masala:
Switch on the flame to medium, and heat oil in a skillet. Set the flame on low, then add cumin seeds and bay leaves, and let them crackle.
Add crushed ginger-garlic-green chili, and saute for a minute. Now add chopped onions, and saute them till they get light golden brown.
Add turmeric powder, red chili powder, coriander powder, and cumin powder, and give it a nice mix.
Add a splash of water if necessary to avoid the burning of spices. Now add chopped tomatoes and salt, and cook them till they get mushy.
Combine:
Now add the potatoes, mix, and cook them for 5 minutes on medium heat. Also, add brinjal, and cook them for 2 minutes.
Cover and cook them for 10 mins on low flame. Add water, and again cover and cook them for 10 mins till the potatoes, and brinjal become soft.
Finishing Touches:
Finally add dried fenugreek leaves, mango powder, and garam masala powder. Mix properly, and let it simmer for 2 mins.
Garnish it with coriander leaves, and your aloo baingan is ready to be served.
Tips & Variations
Use store-bought ginger-garlic paste: If you don’t want another cooking utensil in your dishwasher for making the ginger-garlic mix, you can always buy it from a nearby convenience store.
Use a wok to make the dish: For this recipe to come out fabulous, a heavy-bottom utensil is used. If you don’t have a heavy skillet, use a wok to thoroughly cook the dish.
Add lemon juice: If the tomatoes are already sour enough, you can skip this step. But if not, squeeze half a lemon into the mix and sate it properly to balance the flavors.
Soak the potatoes and eggplant in cold water if cut beforehand to avoid spoilage.
Serving Options
Traditionally, it is a dry dish, so the best one to pair it with would be chapati or paratha. But, you can also go with laccha paratha or naan.
It can also be served as a side dish with dishes like kali masoor dal, sambhar, or chole.
How to Store
Refrigerator: Baingan Aloo can easily be stored in the fridge for 3-4 days. Place it in an air-tight container before that.
Freezer: You won’t have a problem for 2-3 months when you store it in a freezer. Just thaw it properly, and add some hot water if it becomes too dry.
Why You’ll Love This Aloo Baingan Recipe
- This aloo and baingan recipe is quick and easy to make.
- Only requires a handful of ingredients.
- You’ll have a mess-free kitchen as it can be made in a single pot.
More Quick Recipes
Please rate and comment if you make this aloo baingan so I know how much you like it.
Aloo Baingan ( Potao Brinjal Curry )
Equipment
- Skilet/Wok
- Mortar & Pestle
- Spatula
Ingredients
For Ginger-Garlic-Green Chili Paste:
- 1 inch Ginger
- 7-8 cloves Garlic
- 2 Green Chillies
For the Masala:
- 4 tbsp Oil
- 1 tsp Cumin Seeds
- 2 Bay Leaves
- Prepared Ginger-Garlic-Green Chili Mix
- 2 medium Onions (chopped)
- ½ tsp Turmeric Powder
- ½ tsp Cumin Powder
- 1 tsp Red Chili Powder
- 2 tsp Coriander Powder
- 2 medium Tomatoes (chopped)
- Salt
For Aloo Baingan:
- Prepare Masala
- 3 Potatoes (sliced)
- 1 Eggplant (sliced)
- 150 ml Water
- 1½ tsp Dried Fenugreek Leaves
- ½ tsp Mango Powder
- ¼ tsp Garam Masala Powder
Instructions
- Peel and cut the potatoes, also cut the brinjal in however shape you like and set them aside.
- Switch on the flame to medium, and heat oil in a skillet. Set the flame on low, then add cumin seeds and bay leaves, and let them crackle.
- Add crushed ginger-garlic-green chili, and saute for a minute. Now add chopped onions, and saute them till they get light golden brown.
- Add turmeric powder, red chili powder, coriander powder, and cumin powder, and give it a nice mix.
- Add a splash of water if necessary to avoid the burning of spices. Now add chopped tomatoes and salt, and cook them till they get mushy.
- Now add the potatoes, mix, and cook them for 5 minutes on medium heat. Also, add brinjal, and cook them for 2 minutes.
- Add water, and again cover and cook them for 15 mins till the potatoes, and brinjal become soft.
- Finally add dried fenugreek leaves, mango powder, and garam masala powder. Mix properly, and let it simmer for 2 mins.
- Garnish it with coriander leaves, and your aloo baingan is ready to be served.
Notes
- Use store-bought ginger-garlic paste: If you don’t want another cooking utensil in your dishwasher for making the ginger-garlic mix, you can always buy it from a nearby convenience store.
- Use a wok to make the dish: For this recipe to come out fabulous, a heavy-bottom utensil is used. If you don’t have a heavy skillet, use a wok to thoroughly cook the dish.
- Add lemon juice: If the tomatoes are already sour enough, you can skip this step. But if not, squeeze half a lemon into the mix and sate it properly to balance the flavors.
- Soak the potatoes and eggplant in cold water if cut beforehand to avoid spoilage.
