Aloo Baingan - Eggplant and Potato Curry
Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!
Equipment
- Heavy-bottomed pan with lid
Ingredients
- 1 small to medium globe variety eggplant unpeeled
- ¼ cup neutral oil plus more for pan-frying the eggplant
- 1 tsp cumin seeds
- 1 medium yellow onion finely chopped
- 6-7 garlic cloves crushed
- 1- inch piece ginger crushed
- 2 medium tomatoes (or 3 small) finely chopped
- 1 small green chili pepper such as Thai or Serrano sliced
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/4-1/2 tsp red chili powder or to taste
- 1/2 tsp turmeric powder
- 1/2 tsp ground black pepper
- 2 tsp kosher salt or 1 1/2 tsp sea salt
- 2 medium russet potatoes peeled and cubed into ¾-1” cubes (place in a bowl of water to prevent browning)
Garnish
- 2 tbsp cilantro leaves finely chopped
- ¼ tsp garam masala or chaat masala optional
- 1 tsp lemon juice
Instructions
- Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
- Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
- Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
- Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
- Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
- Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
- If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
- Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.
Video
Notes
Note 1: Pan-searing gives the eggplant more flavor. If you're in a rush, you can skip this step.
If you skip pan-searing the eggplant:
- place the eggplants in a large bowl and fill with water to prevent browning.
- add the potatoes & eggplant at the same time (Step 5). This will make disintegrated eggplant and in-tact potatoes.
Nutrition
Calories: 237kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1176mg | Potassium: 622mg | Fiber: 3g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg