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Aloo Baingan

Aloo Baingan is one of those recipes that is made endlessly in the summer when other vegetables might be scarce. But its not just that! Its rich umami makes it pleasurable eat, always. Try it!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner, lunch, Main Course
Cuisine: Indian
Keyword: aloo baingan, punjabi aloo baingan
Servings: 4 people
Author: Kanika Samra

Equipment

  • Kadhai with a lid or large pan with a lid.

Ingredients

  • 2 lbs Eggplants Preferably small
  • 3 Potatoes Less if large
  • 2-3 cloves Garlic Smashed and chopped
  • 1 1 inch piece Ginger Chopped
  • 2-3 Small Green Chillies Thai chillies in the US
  • 1 Onion or 1/2 if its large
  • 1 Tomato or 2 if they are small
  • 2 tbsp Oil
  • pinch Heeng/Asafetida
  • 1 tsp Zeera/Cumin seeds
  • 1/2 tsp Haldi/Turmeric powder
  • 1 tsp Dhania/Coriander powder
  • 1/2 tsp Mirch/Red chilli powder
  • 1 tsp Salt Adjust to taste
  • Fresh coriander for garnish

Instructions

  • Wash and clean potatoes and eggplants. Remove eggplants stems. Cube potatoes and eggplants.
  • Clean and chop garlic, ginger and green chillies. Similarly, clean and cube tomato and, slice the onion.
  • Put a kadhai or heavy bottomed pan on the stove at medium high heat. Add oil once the pan feels warm. Then add heeng (if using), cumin seeds, chillies and, ginger and garlic. Sauté for 2 minutes or just enough to brown the ginger and garlic.
  • Next, add tomato and onion and sauté until tomato is mushy and onion translucent. You could cover the kadhai and turn the heat to medium or low. This usually helps the onion and tomato cook with their own moisture and steam.
  • Once the onion-tomato masala looks ready add chopped aloo and baingan. Mix them well so that they are entirely coated in the masala. If needed, add about 2 tablespoons of water. Cover and cook on medium low heat for 15-20 minutes until potatoes are cooked through and eggplants almost dissolving.
  • Garnish with fresh coriander and serve hot with fresh chapatis or parathas.

Notes

  • I prefer using my potatoes unpeeled. If you choose to peel them, then give them a second rinse before chopping into cubes. Don’t cut the potatoes too fine, see photos for reference.
  • During the winters I prefer to use only ginger and skip the garlic. To compensate for that I recommend using heeng. But otherwise, use both garlic and ginger.
  • I highly suggest slicing onions for sabzi like this because that size caramelizes faster and melds into the masala versus finely chopped onion. Try it and you’ll notice the difference!
  • My favorite way of eating a sabzi like this is served right on top of a chapati or parantha. You can let the flavors seep into the center of that chapati and in the meantime start nibbling away from the outer most perimeter until you reach that moist center. It’s delicious!