Aaloo Baigan Sabzi

Experience the comforting flavors of traditional Indian cuisine with Aaloo Baigan Sabzi, a hearty and flavorful vegetarian dish made with tender potatoes and melt-in-your-mouth eggplants. This vibrant recipe brings together fragrant spices like cumin, turmeric, and garam masala, all infused in the golden richness of mustard oil for a truly authentic taste. The addition of a tomato-onion base enhances the dish with a subtle tang and natural sweetness, while fresh cilantro adds a final burst of freshness. Ready in just 45 minutes, this simple yet satisfying stir-fry is perfect for weeknight dinners and pairs beautifully with fluffy roti, paratha, or steamed rice. Elevate your meal with this comforting Indian classic that's as nutritious as it is delicious!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium-sized Potatoes
• 2 medium-sized Eggplants
• 3 tablespoons Mustard oil (or any cooking oil)
• 1 teaspoon Cumin seeds
• 1 medium Onion
• 1 medium Tomato
• 1 tablespoon Ginger-garlic paste
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon or to taste Salt
• 2 tablespoons, chopped Cilantro (coriander leaves)

Directions

Step 1

Peel the potatoes and cut them into cubes about 1 inch in size. Wash and cut the eggplants into similar-sized cubes. Immerse the eggplant pieces in water to prevent discoloration.

Step 2

Finely chop the onion and tomato. Set aside.

Step 3

Heat mustard oil in a heavy-bottomed pan or skillet over medium heat. Once the oil is hot, add cumin seeds and let them splutter.

Step 4

Add chopped onion to the pan and sauté until they turn translucent.

Step 5

Stir in the ginger-garlic paste and sauté for another minute until the raw aroma dissipates.

Step 6

Add the chopped tomato and cook until the tomatoes become soft.

Step 7

Add turmeric powder, red chili powder, coriander powder, and garam masala to the pan. Stir well to combine the spices with the onion-tomato mixture.

Step 8

Drain the eggplant cubes and add them along with the potato cubes to the pan. Mix thoroughly to coat the vegetables with the spice mixture.

Step 9

Season with salt and stir again.

Step 10

Cover the pan with a lid and reduce the heat to low. Allow the sabzi to cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and the eggplants are cooked.

Step 11

Once cooked, remove the lid and increase the heat to medium. Cook for an additional 2-3 minutes, stirring frequently, to reduce any excess moisture.

Step 12

Garnish with chopped cilantro before serving.

Step 13

Serve hot with roti, paratha, or steamed rice.

Nutrition Facts

Serving size	1547 grams (1547.0g)

Amount per serving	% Daily Value*
Calories	1243

Total Fat 45.90g	59%
Saturated Fat 5.30g	27%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 3634mg	158%
Total Carbohydrate 198.10g	72%
Dietary Fiber 37.40g	134%
Total Sugars 42.50g
Protein 26.10g	52%

Vitamin D 0IU	0%
Calcium 263mg	20%
Iron 14mg	76%
Potassium 5260mg	112%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 8.0%

Carbs: 60.5%