Aloo Baingan Masala is an easy one-pot curry made with potatoes, eggplants, and aromatic spices on stovetop or instant pot or pressure cooker. A vegan and gluten-free Potato & Eggplant Curry is a perfect side with roti, naan, parathas, or rice.
In Indian cuisine, we make lot of dishes with potatoes as they enhance the taste of the dish. Some vegetables make a really good combination and go well together. Aloo Baingan is one such pair that tastes delicious.
Aloo Baingan Masala is a quick and easy dish, perfect for a healthy dinner. I cook baingan in different ways. There are two most common varieties used in Indian cooking – one is the large eggplant for Baingan Bharta, second is small eggplants which I use to make this Masala Aloo Baingan and Bharwan Baingan . You can make this Aloo Baingan Masala with large size eggplants too. These eggplants also add a wonderful flavor to Sambar.
It is a one-pot dish that takes less than 30 minutes to make. This healthy combination of eggplant and potato dry curry is cooked in the North Indian Punjabi style.
Step by step Instructions:
- Wash potatoes and brinjals/eggplant thoroughly under running water. Peel the skin of potatoes and cut them into thin quarters or cubes. Cut eggplant also in quarters.
2. Chop onion, garlic, ginger, green chilies and tomatoes. You can grate them or make puree, as per your preference.
3. Heat oil in a pan and let it heat. Add cumin seeds, dried red chilies, curry leaves and let them splutter for 30 seconds.
4. Once it starts to sizzle, add in chopped ginger, garlic and green chilies. Stir until the raw smell goes away.
5. Add chopped onions to the pan. Sauté for 2-3 minutes until the onions become golden brown while stirring frequently.
6. Add salt as desired, turmeric powder, red chili powder, coriander powder, cumin powder, anardana powder, and garam masala (optional). Mix well.
7. Then add potatoes, and eggplant. Mix, stir for 2-3 minutes, and scrape off anything stuck to the bottom of the pan. Add ¼ glass water and cover with lid for 5 minutes. Keep checking to make sure masala does not stick to the bottom of the pan. Add a splash of water to prevent the mixture from burning, if needed.
8. Once the potatoes are partially cooked, add in the tomatoes, two spoons of tomato puree, or tomato ketchup, and give it all a good mix to coat well with the spices. Cover and cook for another 4-5 minutes till the potatoes and eggplant are completely cooked through.
9. Garnish with chopped cilantro and serve warm with roti, naan or rice.Print