Aloo Baingan (Potato and Eggplant Curry)

Savor the comforting flavors of Aloo Baingan, a classic North Indian potato and eggplant curry that's as hearty as it is delicious. This easy-to-make, vegan-friendly dish features tender chunks of golden potatoes and creamy eggplant simmered in a fragrant tomato-onion gravy infused with a medley of spices like cumin, turmeric, and garam masala. Perfect for weekday dinners, this wholesome curry comes together in just 45 minutes and pairs beautifully with steamed basmati rice, roti, or naan. Whether you're a fan of traditional Indian cuisine or exploring vegetarian meal ideas, Aloo Baingan is a must-try recipe that promises bold flavors and nourishing comfort in every bite.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large Potatoes
• 2 medium Eggplants (Baingan)
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1 large Onion
• 2 medium Tomatoes
• 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)
• 0.5 cup Water

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes. Rinse them thoroughly in water and set aside.

Step 2

Wash the eggplants and cut them into similar sized cubes as the potatoes. It's helpful to soak them in water to prevent browning until needed.

Step 3

Heat oil in a large skillet or pan over medium heat. Add cumin seeds and let them crackle for a few seconds.

Step 4

Add finely chopped onions to the pan and sauté until they become translucent and lightly golden.

Step 5

Stir in the ginger garlic paste and sauté for another minute until the raw smell fades away.

Step 6

Add chopped tomatoes to the mixture and cook until they become soft and mushy. This should take about 3-4 minutes.

Step 7

Mix in turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices with the tomato-onion mixture.

Step 8

Drain the soaked eggplant cubes and add them along with the potato cubes to the pan. Stir well to coat the vegetables with the spices.

Step 9

Add water to the pan, cover with a lid, and let the mixture cook on low heat for about 15-20 minutes or until the potatoes and eggplant are cooked through and tender.

Step 10

Stir occasionally to ensure even cooking and check for moisture, adding a little more water if required.

Step 11

Once the vegetables are cooked, sprinkle garam masala over the curry and mix well.

Step 12

Garnish with chopped cilantro leaves just before serving.

Step 13

Serve hot with steamed rice, roti, or naan.

Nutrition Facts

Serving size	1386 grams (1386.0g)

Amount per serving	% Daily Value*
Calories	1073

Total Fat 31.80g	41%
Saturated Fat 2.40g	12%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 2469mg	107%
Total Carbohydrate 184.70g	67%
Dietary Fiber 27.00g	96%
Total Sugars 29.30g
Protein 25.30g	51%

Vitamin D 0IU	0%
Calcium 259mg	20%
Iron 13mg	72%
Potassium 4858mg	103%

*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: 25.4%

Protein: 9.0%

Carbs: 65.6%