Aloo Baingan (Potato and Eggplant Curry)
Aloo Baingan is a flavorful North Indian curry featuring tender potatoes and eggplants simmered in a spiced tomato-onion gravy. It's a comforting vegetarian dish that's perfect with rice or roti.
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Ingredients
- 400 gramspotatoes
peeled and cubed
- 300 gramseggplants
cubed
- 3 tablespoonsvegetable oil
- 1 teaspooncumin seeds
- 1 mediumonion
finely chopped
- 1 teaspoonginger
grated
- 3 clovesgarlic cloves
minced
- 2 mediumtomatoes
finely chopped
- 1 teaspoonturmeric powder
- 1 teaspoonred chili powder
adjust to taste
- 2 teaspoonscoriander powder
- 1 teaspoongaram masala
- 1 teaspoonsalt
adjust to taste
- 200 milliliterswater
- 2 tablespoonsfresh cilantro leaves
chopped, for garnish
Instructions
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter for about 30 seconds.
Add chopped onions and sauté until golden brown, about 7-8 minutes.
Add grated ginger and minced garlic. Stir and cook for 1-2 minutes until fragrant.
Add chopped tomatoes and cook until they soften and oil starts to separate, approximately 5-6 minutes.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices for 2 minutes.
Add the cubed potatoes and eggplants. Stir to coat the vegetables in the spice mixture.
Pour 200 ml water, cover the pan with a lid, and reduce heat to low. Cook for 25-30 minutes until the potatoes and eggplants are tender, stirring occasionally to prevent sticking.
Uncover and increase heat to medium. Cook for another 5 minutes to thicken the curry.
Sprinkle garam masala on top, stir gently, and cook for 1-2 more minutes.
Remove from heat and garnish with chopped fresh cilantro leaves before serving.
