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aloo baingan

Aloo Baingan ( Potao Brinjal Curry )

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4

Equipment

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.
 
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.
Tried this recipe?Let us know how it was!