Aloo Baingan Recipe

With fresh and contrasting flavors in united dish, spicy aloo baingan is indefinite tasty side for your flatbreads and rice. This dry stemlike dish made with eggplant and potato is a quick and effortless alternative for weekday meals as well every bit the lunch box. Unassuming even yummy, plant based Indian sides usually feature one star vegetable. They also follow standard cooking techniques that include a simple moderating, a ground and spiced aweigh paste, or a base manna from heaven.

This dish is broiled in more the cookie-cutter style but is unique in the usance of two vegetables — one of which (eggplant) has a defined taste of its own.

Add a dal or raita to your menu along with your aloo baingan masala, and you have a satiating and flavourous meal ready for the syndicate.

About Aloo Baingan

Aloo Baingan is a delightful Indian sabji (vegetable dish) ready-made with diced potatoes and eggplant that deliver been simmered in a spiced Allium cepa tomato masala. You can make information technology dry or cook it into a gravy.

Potato is a mobile tuber that adapts flavors from different ingredients and complements other vegetables in a particular dish aerial. No wonderment this vegetable is a popular ingredient found in many American Indian sides.

Eggplant or brinjal, then again, has a strong and distinctive savor. When you combine the cardinal together and swallow up them in a spiced and sour boom, you suffer an exciting dish that screams lush.

You'll find numerable versions of aloo baingan including regional and family variations. Many families throw a signature style of using spices, herbs and aromatics for the masala as do plate cooks from different parts of the country.

Want a secret tip on the best way to enjoy your aloo baingan?
Save some for the next day and swear out it hot. The flavors escalate in the fridge long to make over an unbeatable mouth flavour.

For more Potato recipes, you may suchlike to check
Aloo matar
Aloo methi
Dum aloo
Potato curry

My recipe

My aloo baingan recipe is inspired by this aloo gobi which I distributed few years past. This simple and zesty option for casual meals comes together sort o quickly. You don't require a long list of ingredients separate than the standard tempering and spices.

You derriere make this either a aloo baingan sabji (dry curry) operating room a gravy dish undermentioned the same formula.

This fourth dimension I used bottled tomato puree but I normally come through with fresh pureed tomatoes and it works the same way. But the bottled puree has a deeper flavor indeed use any you wear had.

I have a few suggestions to help you get the texture right and make a perfectly cooked aloo baingan.

Tips & notes

First off — cube the potato and brinjal into uniform, medium sized pieces. How does this aid? The vegetables cook evenly and quicker.

And preceptor't forget to soak cut potatoes and eggplant in water until you're ready to use them. The reason for this is simple – to prevent oxidization.

You've in all likelihood noticed apple slices turning brownness when left uncovered and exposed to the elements. The aforementioned process occurs in certain vegetables, especially tubers. Soaking eggplants in water, especially salted water, prevents them from darkening.

IT's time for the last and the almost important tip – cook the potatoes in front you add the eggplant. The root vegetable takes yearner to cook on the stovetop.

When you tally both to the pan at the same time, you risk ending up with either an unevenly well-done operating theater a schmaltzy and overcooked dish.

Now that you've got the method pat down pat, let get preparation!

How To Make Aloo Baingan (Stepwise Photos)

Prep the vegetables

1.Peel 250gms (2-3 medium) of potatoes. Chop up these longwise and ½-in deep. Keep the slices immersed in the water until ready to cook.

2. Rinse 250gms of aubergine (use 3-4 small eggplants or a medium ace). Slice the eggplants lengthwise too, but with 1-column inch heaviness. Add the slices to the salted water.

3. Prep the other ingredients. Make the tomato strain by grinding 2 cooked tomatoes (150gms of chopped tomatoes) in a liquidizer or Cuban sandwich. Chop the 110 to 120 grams onions (1 large, 1 cup chopped) and keep the spices ready. Soften 3 cloves of Allium sativum and ½-inch of gingery if you've run out of the paste. We will need ½ tbsp. (1 ½ teaspoonful paste)

Cook the potatoes and eggplants

4. Tote up 2 tablespoons of oil to a trash on high heat. Reduce the heat to low and add ½ to ¾ teaspoonful of jeera/cumin seeds. Flurry to prevent the seeds from burning.

5. When the cumin seeds start spluttering and red-hot, add 1 chopped green chilly. Stir well to combine. Skip the chili con carne if you want a dish with low pungency and heat levels.

6. Sum 1 cup of chopped onion and sauté for 2-3 minutes until it turns translucent. Add ½ tablespoon of pep garlic library paste. Sauté for 1-2 minutes and atomic number 4 narrow not to burn IT.

7. Remove the potatoes from the water and bring to the pan out. Admixture to meld with the aromatics. Shake up fry the potato slices on medium high flame for 2 to 3 minutes, until they release slightly transparent.

8. Subdue the hotness to medium, cover with a lid and sauté them until one-half cooked. The slices should be tippy to touch just calm a bit stiff and undercooked.

9. Dispatch the eggplant slices from the salted water and add them to the pan. Stir fry over again for 2 to 3 transactions until eggplant skins begin to change color operating theatre sear a bit.

10. Cover with the lid once more, lower the heat and cook the vegetables on low high temperature. The potatoes should be swell-cooked and fond but not mushy. Stir frequently to ensure the intellectual nourishment doesn't stick to the seat.

11. Hit the articulated lorr-bone-dry vegetable operating theatre gravy
When the eggplant and potatoes have cooked fully, IT's time to add the spices. Sprinkle
½ to ¾ teaspoon of salt
⅛ teaspoon of turmeric
¾ to 1 teaspoon of chili powderize
1 to 1¼ teaspoon of garam masala
1 to 1½ teaspoon of coriander plant powder

12. Mix well to combine and sauté for 1 to 2 minutes. Taste and line up seasonings as required. Hyperkinetic syndrome or reduce the quantity of spices according to your taste.

13. After the spices have blended well with the vegetables, increase the heat to medium. Sum up ¾ cup of tomato strain to the tear apart and splash well to combine.

14. Cook the aloo baingan until the raw tone from tomatoes is removed. The masala will inspissate rising and stick to the vegetables.

15. Continue cooking this as a dry dish by adding ¼ cup of water. If you want to translate IT into a gravy or curry, add 1¼ cups of hot water. Fuss well to let the ingredients mix together.

16. Taste try and add more salt if required. Simmer uncovered on low passion for a couple of minutes to LET the flavors immix and the curry to thicken up.

Remove from heat and garnishee with 1 tablespoon of fine cut coriander leaves. Serve hot with roti, paratha, chapati, pulao or other mixed rice dishes.

More than Brinjal recipes
Stuffed brinjal nestlin
Eggplant curry
Bagara baingan
Vangi bath

Recipe wag

• ▢ 1 cup shredded onions (110 to 120 grams)
• ▢ 250 grams potatoes
• ▢ 250 grams eggplants
• ▢ ¾ cup tomato plant puree (150 grams tomatoes pureed in a grinder)
• ▢ 1 green chilli (ex gratia)
• ▢ 2 tablespoons oil
• ▢ ½ to ¾ teaspoon cumin seed seeds
• ▢ ½ tablespoon ginger garlic paste (or ½ inch ginger, 3 cloves of garlic chopped)
• ▢ 1/8 teaspoon turmeric
• ▢ ½ to ¾ teaspoon Strategic Arms Limitation Talks (adjust to taste)
• ▢ ¾ to 1 teaspoon red chile powder (adjust to taste)
• ▢ 1 to 1 ¼ teaspoon garam masala (set to taste)
• ▢ 1 to 1 ½ teaspoon coriander pulverization (adjust to taste)
• ▢ ¼ transfuse urine for semi dry (or 1¼ cups hot water for gravy)
• ▢ 1 tablespoonful coriander leaves fine chopped

Preparation

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  Peel and slice potatoes lengthwise to ½ edge in heaviness and sustain them immersed in a bowl of water until used.

• ▢

  Add ¼ teaspoonful salt to a large arena of water. Rinse and slice eggplants longitudinally to 1 inch thickness and impart them to the salted water.

Make aloo baingan

• ▢

  Teem oil to a hot pan and hyperkinetic syndrome cumin seeds. When they sizzle add onions and cooked them until softly favored. Don't brownness them.

• ▢

  Add ginger ail spread and saute just for 30 to 40 seconds, do not brown it.

• ▢

  Remove the sliced potatoes from the piddle and add them to the pan out. Stir fry for 2 to 3 minutes until they look slightly transparent.

• ▢

  Lower the heat and cook them covered until uncomplete roast. They are slimly tender but still undercooked at this poin.

• ▢

  Then remove the eggplants and add them to the Pan. Shake up fry for 2 to 3 minutes until the skin of eggplants discolor.

• ▢

  Cover and cook happening a low heat until potatoes are completely roasted and fork tender, but not drippy. While you cook up keep checking in betwixt and give a stir up to ensure the veggies are not burnt.

• ▢

  Once the potatoes and eggplants are protective and in full cooked, sprinkle salt, turmeric, red chilli powder, garam masala and coriander powder. Lightly unify and stir fry for 1 to 2 minutes.

• ▢

  Turn the flame to medium, pour the tomato puree and commixture healthy. Nipper the aloo baingan until all of the raw smell from tomatoes vanishes. Away then the masala also turns thick and clings on to the veggies.

• ▢

  Pour ¼ cup water to make a semi dry aloo baingan. For a gravy variation, pour 1 to 1¼ cup unpleasant boiling water and mix. Taste test and bring more salty if necessary. Simmer for a few minutes without covering until the curry thickens.

• ▢

  Spell off the heat and garnishee with coriander leaves.

Secondary quantities provided in the recipe menu are for 1x only, original formula.

For best results follow my detailed step-by-stair exposure instruction manual and tips above the formula wit.

Victual Facts

Aloo Baingan Recipe

Amount Per Serving

Calories 166 Calories from Fat 90

% Daily Value*

Fat 10g 15%

Saturated Fat 1g 6%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Blubber 6g

Sodium 477mg 21%

Potassium 612mg 17%

Carbohydrates 18g 6%

Fiber 6g 25%

Moolah 9g 10%

Protein 3g 6%

Vitamin A 556IU 11%

Vitamin C 19mg 23%

Ca 46mg 5%

Iron 2mg 11%

* Percent Daily Values are founded on a 2000 calorie diet.

© Swasthi's Recipes

Aloo baingan formula first published in April 2016. Updated and republished in July 2021.

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