Aloo Baingan Recipe | Aloo Baingan Ki Sabji | Easy Eggplant Potato Curry

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Aloo baingan / eggplant potato curry is a delightful and aromatic dish that brings together the rich flavors of eggplant (baingan) and potatoes (aloo) in a symphony of tastes and textures.

This is a vegan, beginner-friendly curry that pairs best with roti (flatbread) or as a side dish with dal rice.

This Indian dish is a testament to the art of combining simple ingredients with skillful seasoning to create a satisfying and flavorful experience.

About Aloo Baingan Sabji (Eggplant Potato Curry)

Aloo baingain in English translates to Eggplant Potato Curry. This is an easy & quick curry recipe that is served with flatbread or rice.

Aloo baingan curry is a flavorful and comforting dish that combines the humble yet satisfying qualities of potatoes and eggplants. This classic Indian curry showcases the art of blending spices with vegetables to create a harmonious symphony of tastes and textures.

Tender chunks of potato and eggplant are carefully cooked until they soak up the aromatic spices and develop a melt-in-your-mouth tenderness.

The eggplant’s creamy interior contrasts with its slightly charred exterior, creating a delightful balance of flavours. The potatoes add a hearty and substantial element to the dish, offering a comforting and satiating bite.

The curry sauce that envelops the vegetables is a masterpiece in itself. Infused with a blend of spices, it bathes the ingredients in a rich, flavorful bath.

The sauce’s depth of flavour can range from mild to moderately spicy, catering to various palates and preferences. Its tantalizing aroma wafts through the air, enticing anyone nearby to indulge.

Aloo baingan curry is a dish that embodies the heart and soul of Indian cuisine.

It’s a timeless creation that combines tradition with innovation, making it a cherished choice for both everyday meals and special occasions.

Served alongside rice or flatbread, this curry invites you to savour every bite, transporting you to a world of culinary delight with each mouthful.

The combination of ingredients creates a harmonious balance of flavors, making it a popular choice in many cuisines around the world. The dish provides a satisfying and comforting meal that appeals to both vegetarians and meat-eaters alike.

lngredients

Vangi / Baingan / Eggplants – For this recipe, we will need small eggplants. I like to use the purple eggplants here but you can also use the green ones.

Vegetables – Along with the eggplants, we will also need potatoes (aloo) and onions.

Ginger & Garlic – We will need roughly crushed ginger-garlic paste which enhances the taste of this curry.

Spices – Basic pantry staples like garam masala powder, turmeric powder, coriander powder, and red chilli powder are used in making this eggplant potato curry. Mustard seeds and cumin seeds are also added in the tempering.

Peanut Powder – Roasted peanut powder is added to thicken the curry and give a nice nutty flavour to this aloo baingan sabji. If possible, do not skip adding peanut powder it changes the whole look and taste of the dish.

How To Make Roasted Peanut Powder At Home

Seasoning & Garnish – For seasoning, we will require salt as per taste and a teaspoon of gul (jaggery). In case you do not have jaggery, add a teaspoon of sugar instead. We will need finely chopped coriander leaves to garnish the dish.

Oil – I have made this aloo baingan (eggplant potato curry) in 2 tablespoons of sunflower oil.

Variations

Instead of onion and garlic, you can substitute it with ginger and tomatoes.

Maharashtrian Variation – Instead of using garam masala, use goda masala.

Serving Suggestions

This curry is served with roti / chapati / bhakri / rice. You can also serve it as a side dish with dal rice.

Storage Options

Aloo Baingan (Eggplant Potato Curry) stays good for 2-3 days in the refrigerator. Keep it in a container with a lid. Reheat before serving.

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More Sabji (Curry) Recipes

Bharli Vangi (Stuffed Eggplant Curry), Spicy Potato Curry, Aloo Matar Curry, Moong Dal Curry, Kala Vatana Curry (Dry Black Peas), Chana Masala (Brown Chickpea Curry)

Step-by-Step Aloo Baingan Sabji (Eggplant Potato Curry)

How to make Aloo Baingan Sabji (Vangi Batata Rassa Bhaji)

• Heat oil in a kadai / saucepan. Add mustard seeds and let them splutter. Add jeera (cumin seeds) and let them sizzle a bit.

• Add 1 tablespoon ginger garlic paste and saute till the raw smell of the paste fades.

• Add finely chopped onions and saute till translucent. Also, add 1/4th teaspoon of Hing (asafoetida).

• Add potatoes (cut lengthwise), and mix well. Add water and cook potatoes for 5 minutes on medium flame.

• Add baingan/eggplants cut lengthwise and mix well.

• Add water as per the consistency of the gravy you need.

• Add spices, garam masala, coriander powder, red chilli powder (paprika), turmeric powder and salt.

• Add 1 teaspoon of jaggery (gul) OR sugar.

• Cover and cook aloo baingan till both potatoes and eggplants soften.

• Lastly, add 2 tablespoons of roasted peanut powder and finely chopped coriander leaves (cilantro).

• Aloo Baingan Sabji / Eggplant Potato Curry is ready to serve. Serve it with flatbread, rice or as a side dish with dal rice.

Note:

You can skip onion and garlic in making this recipe satvik.

To make this gluten-free, skip adding Hing (asafoetida).

Try not to skip adding peanut powder in making this curry. The addition of peanut powder changes the whole look and taste of the dish.

If you are allergic to nuts then avoid adding peanut powder.

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