Unlike the food served in Indian restaurants, home-cooked everyday Indian meals are very simple. Though it varies from region to region, generally a home-cooked vegetarian Indian meal comprises any vegetable dish called sabzi, a lentil or bean curry, and rice or roti. Most of the time there will be some side dishes like chutney, raita, pickle, and salad. Today I am sharing one of my favorite vegetable recipes from India called Aloo baingan ki sabzi. If you are looking for a simple and easy homecooked style Indian recipe then you must try this aloo baingan recipe.
Ingredients required
To make aloo baingan masala, you will need the ingredients that are shown below: Aloo is the Hindi word for potato and baingan for eggplant (aubergine/ brinjal). So basically, aloo baingan is potato and eggplant curry. It’s made by cooking these vegetables in a delicious onion-tomato masala flavored with Indian spices. Even this simple recipe has different variations and every region in India has a different way of making it. I am sharing the most common way it’s cooked in North India.
Ingredients notes and substitute suggestions
Other ingredient details and nutritional information are shared in the recipe card.
How to make (step-by-step photo instructions)?
Making this eggplant sabzi is very easy, just follow the easy step-by-step instructions given below: Step 1: Heat oil in a pan or skillet. Add cumin seeds. Let the seeds splutter for a few seconds Step 2: Add finely chopped onion and saute until it turns translucent. Step 3: Add minced garlic and green chilies. Saute for a few seconds i.e. until the raw smell of garlic goes away. Step 4: Add coriander powder, red chili powder, and turmeric powder. Saute for a few seconds. Step 5: Add chopped tomatoes, sliced green chilies, and salt. Mix. Step 6: Cook until the tomatoes turn mushy. Step 7: Add potatoes and cook uncovered for 3-4 minutes. Step 8: Add eggplant, mix, and cook uncovered for a minute. Step 9: Cover the pan with a lid. Cook on low heat for around 10 minutes. Step 10: After 10 minutes, remove the lid and add around ½ a cup of water. Mix. Step 11: Cover the pan again and cook on medium heat for another 10 minutes or until the potatoes and eggplants are cooked well. Step 12: Turn off the heat. Add sliced ginger and chopped cilantro. Mix. Your delicious aloo baingan curry is ready to be served!
Serving aloo baingan
Serve aloo baingan hot. It can be served with any Indian flatbread like roti or paratha. You can also enjoy it as a side dish with a simple rice dish like plain rice or jeera rice and dal like chane ki dal , sabut masoor ki dal, moong dal, etc.
Storing, freezing, and reheating tips
To store, put the leftover potato and eggplant curry in an airtight container and refrigerate. It will be fine for 2-3 days. Aloo baingan also freezes well. To freeze, allow the dish to reach room temperature, transfer it to a freezer-safe container, and then freeze for up to 3 months. To reheat, if the dish is frozen, thaw it first. Then reheat in the microwave with a splash of water until evenly heated. Or, transfer to a pan, add a little water, and reheat covered on the stovetop until heated well. If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
Recipe
