Heart-Healthy Aaloo Baigan Sabzi

Savor the wholesome goodness of Heart-Healthy Aaloo Baigan Sabzi, a nutritious twist on a classic Indian vegetable dish. This flavorful recipe combines tender baby eggplants and creamy potatoes, infused with aromatic spices like cumin, turmeric, and coriander for a vibrant and satisfying meal. Lightly sautéed in olive oil and simmered to perfection, this sabzi is designed to be both heart-friendly and irresistibly delicious. Packed with fiber, essential vitamins, and anti-inflammatory ingredients like garlic and ginger, it’s the perfect guilt-free comfort food. Serve it alongside whole-grain roti or brown rice for a balanced, plant-based dinner the whole family will love. Whether you’re seeking a healthy weeknight meal or a flavorful addition to your meal rotation, this Aaloo Baigan Sabzi checks all the boxes for taste and nutrition.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Baby eggplants (baigan), diced
• 300 grams Potatoes (aaloo), peeled and diced
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 1 medium Tomato, chopped
• 3 units Garlic cloves, minced
• 1 inch Ginger, minced
• 1 teaspoon Ground cumin
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 100 ml Water
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Begin by washing the baby eggplants and potatoes thoroughly. Dice the eggplants into bite-sized pieces. Peel and dice the potatoes similarly.

Step 2

Heat 2 tablespoons of olive oil in a non-stick pan over medium heat.

Step 3

Add the chopped onion to the pan and sauté until it turns translucent, about 4-5 minutes.

Step 4

Stir in the minced garlic and ginger, and continue to sauté for another minute until fragrant.

Step 5

Add the chopped tomatoes, cumin, turmeric, coriander, red chili powder, and salt to the pan. Cook the mixture, stirring often, until the tomatoes soften and the oil starts to separate, about 3-4 minutes.

Step 6

Add the diced potatoes and eggplants to the pan. Mix them well with the spice mixture, ensuring the vegetables are coated evenly.

Step 7

Pour 100 ml of water into the pan to create a little steam for cooking the vegetables. Cover the pan with a lid and let it simmer on low heat for about 15-20 minutes, stirring occasionally.

Step 8

Check the potatoes and eggplants to ensure they are tender. If needed, cook for a few more minutes until desired softness is reached.

Step 9

Once cooked, remove the lid and let any excess moisture evaporate by cooking for an additional 2-3 minutes without covering.

Step 10

Turn off the heat and garnish the sabzi with freshly chopped cilantro before serving.

Step 11

Serve the Heart-Healthy Aaloo Baigan Sabzi as a main dish with whole-grain roti or brown rice for a complete meal.

Nutrition Facts

Serving size	1080.3 grams (1080.3g)

Amount per serving	% Daily Value*
Calories	673

Total Fat 30.50g	39%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2402mg	104%
Total Carbohydrate 97.50g	35%
Dietary Fiber 22.30g	80%
Total Sugars 23.70g
Protein 11.80g	24%

Vitamin D 0IU	0%
Calcium 174mg	13%
Iron 7mg	36%
Potassium 2764mg	59%

*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: 38.6%

Protein: 6.6%

Carbs: 54.8%