• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Indian Vegan Recipes

    Aloo Baingan Recipe – Potato Eggplant Curry

    Published: Jan 21, 2016 · Modified: Jan 9, 2019 by Richa 62 Comments

    Jump to Recipe   Print Recipe

    Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. Serve with flatbread/rice and Dal. Vegan gluten-free Soy-free Nut-free.

    Jump to Recipe   

     

    Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. | VeganRicha.com #vegan #glutenfree #Indian #eggplant #potato

    This is an easy curried eggplant potato – Aloo Baingan recipe. I picked it up from Mom and have been making my version of it for many years. Some Indian veggie sides follow a similar recipe. Some whole spices roasted in oil, some ground coriander, turmeric and/or cayenne, add veggies, salt and some moisture and cook until tender. In this recipe, we use potatoes, eggplants and tomatoes and let it simmer until done to preference.

    Some eggplants, especially the larger variety can take much longer to cook. Cube them small and cook them for 5 minutes before adding potatoes. Serve the Aloo Baingan with flatbread like Rotis, Parathas, Naan and Dal, or with rice, cooked grains. Add cooked chickpeas to make it into a meal. 

    Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. | VeganRicha.com #vegan #glutenfree #Indian #eggplant #potato


    Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. | VeganRicha.com vegan glutenfree Indian

    More Sides from the blog. All gluten-free

    • Bombay Potato and Peas
    • Crunchy spicy Potatoes
    • Garam Masala Potatoes
    • Potatoes and Cauliflower – Aloo Gobi
    • Cabbage and potatoes with burnt chili

    Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. | VeganRicha.com #vegan #glutenfree #Indian #eggplant #potato

    Video:

    Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. | VeganRicha.com #vegan #glutenfree #Indian #eggplant #potato #glutenfree #veganricha #vegan
    Print Recipe
    4.94 from 16 votes

    Aloo Baingan Recipe Curried Potato Eggplant

    Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. Serve with flatbread/rice and Dal. Vegan gluten-free Soy-free Nut-free.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Side
    Cuisine: Indian
    Servings: 2 servings
    Calories: 175kcal
    Author: Vegan Richa

    Ingredients

    • 1 tsp oil
    • 1/2 tsp (0.5 tsp) cumin seeds
    • 1/2 tsp (0.5 tsp) mustard seeds
    • 6 curry leaves chopped (optional)
    • 4 cloves of garlic minced
    • 1/2 inch (0.5 inch) ginger minced
    • 1 hot green chile finely chopped
    • 1 tsp coriander powder
    • 1/2 tsp (0.5 tsp) turmeric
    • 1 large potato cubed small
    • 1 medium eggplant chopped small, or 8 or more small eggplants, quartered
    • 1 large tomato crushed, finely chopped or about 1 cup diced canned tomato
    • 3/4 cup (187.5 ml) water
    • 3/4 tsp (0.75 tsp) salt
    • cayenne pure red chili powder or garam masala to taste
    • cilantro for garnish

    Instructions

    • Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
    • Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.
    • Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.
    • Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.
    • Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.

    Video

    Notes

    Add a cup or more of cooked chickpeas and another chopped tomato to make this into a 1 pot meal.
    Add a dash of liquid smoke for a bharta(mashed eggplant) flavor profile.
    Instant Pot: Follow steps 1 and 2 on saute. Add coriander and turmeric and tomatoes and mix in, cook for a minute. Add eggplant, potatoes, 1/4 cup water and salt and cook on manual for 4 to 5 minutes. Release the pressure after 10 mins. Taste and adjust salt and spice.

    Nutrition

    Nutrition Facts
    Aloo Baingan Recipe Curried Potato Eggplant
    Amount Per Serving
    Calories 175 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Sodium 246mg11%
    Potassium 1134mg32%
    Carbohydrates 34g11%
    Fiber 11g46%
    Sugar 10g11%
    Protein 6g12%
    Vitamin A 725IU15%
    Vitamin C 91.9mg111%
    Calcium 82mg8%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. | VeganRicha.com #vegan #glutenfree #Indian #eggplant #potato

    Reading for the day

    Jallikattu is a bull-vaulting event practiced in Tamil Nadu, India as a part of Pongal celebrations. It is a barbaric activity where the bulls are tortured in the name of tradition. Engulfed by screaming crowds, these frightened and terrified animals are chased, punched, jumped on, goaded and poked with sharp sticks and dragged to the ground. In such “bull taming festivals” bulls have known to have their eyes gouged out, tails snapped and ears torn.  

    In May 2014, the Supreme Court of India banned the practice, citing animal welfare issues. On 8 January, 2016, the Government of India (for political reasons) passed an order exempting Jallikattu from performances where bulls can not be used, effectively reversing the ban. However, because of petitions by AWBI, thankfully on 14 January, 2016, the Supreme Court of India upheld its ban on the event, leading to protests all over Tamil Nadu.

    Jallikattu Events still are getting organized in parts of the country. How can we help? Report the events to the local government and FIAPO. Find the contact information and Read more about other actions here.

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Broccoli Balls
    Roasted Broccoli with Creamy Basil Dressing »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Eileen Mierski

      September 25, 2021 at 2:00 pm

      5 stars
      This recipe is delicious and my new favorite way to enjoy eggplant. Eggplant is currently in season in upstate New York and I have made this recipe three times in the past four weeks!

      I already had the spices and curry leaves from other Indian dishes I make, which was convenient and cost effective. I like that it is a satisfying, tasty, vegan curry dish that does not use coconut milk.

      Reply
      • Vegan Richa Support

        October 01, 2021 at 1:28 pm

        love things in season!

        Reply
    2. Maggie S.

      September 25, 2020 at 2:09 pm

      This recipe looks yummy! I have everything available but the mustard seeds. Would you recommend skipping them, or is there a good substitute? I’m going to try to find them if you think they are vital. What type of mustard seed do you recommend?
      All your recipes that I have tried have been great!

      Reply
      • Richa

        September 25, 2020 at 4:32 pm

        Omit them. If you buy get black mustard seeds for Indian food

        Reply
      • Gina k

        September 14, 2021 at 7:09 pm

        5 stars
        This turned out really good. It’s a bit spicy for my me, I would reduce the spice suggested to my preferred taste.. Otherwise, love it!

        Reply
    3. Shirley

      August 20, 2020 at 9:59 am

      5 stars
      This was a wonderful recipe. I used fingerling potatoes and did not peel them. I put a little sriracha in the final stages. Coconut aminos go well instead of soy sauce too. We will be making this again!

      Reply
      • Vegan Richa Support

        August 21, 2020 at 8:46 am

        Ooh I love fingerling potatoes, delish! I’m so glad you enjoyed this!

        Reply
    4. Dee

      July 03, 2020 at 10:42 am

      1 tsp of oil or 1 tablespoon of oil??? mine burnt cos of the typos

      Reply
      • Richa

        July 03, 2020 at 2:31 pm

        If using a good non stick you need just a tsp

        Reply
    5. Sia

      March 08, 2020 at 10:01 am

      Hmmm this came out quite horribly and unsure what I did wrong since I followed the recipe exactly

      Reply
      • Richa

        March 08, 2020 at 2:48 pm

        oh no! If you tell me more, I can try and help.

        Reply
    6. Christina Scholzhorn

      November 19, 2019 at 1:34 am

      5 stars
      The whole family devoured this. Amazing recipe,I will be making this again for sure.

      Reply
    7. shannon ackley

      September 28, 2019 at 5:30 am

      5 stars
      Thank you Richa. The dish was a Big thumbs up from our whole household! I really liked the chickpea suggestion.

      Reply
      • Richa

        September 28, 2019 at 12:15 pm

        awesome!

        Reply
    8. Claudia

      September 25, 2019 at 6:34 am

      5 stars
      This was so much more easy and delicious than I expected. Totally making this again.

      Reply
      • Richa

        September 25, 2019 at 12:14 pm

        awesome!

        Reply
    9. AM

      March 26, 2018 at 6:45 am

      5 stars
      I made this today and it turned out so well. Thank you!

      Reply
    10. Ayoka Huff-Johnson

      October 31, 2017 at 1:41 am

      4 stars
      This turned out great! I already follow you on IG, now I need to buy the cookbook- congratulations!

      Reply
    11. April

      October 17, 2017 at 2:49 pm

      5 stars
      This was yummy! Used a sweet potato. I had curry leaves in the freezer. But I didn’t have any ginger so I added some powdered ginger, which worked ok. I used my pressure cooker. The sweet potato and eggplant turned to puree, but it’s super tasty. Added some northern white beans after cooking, garam masala, cilantro. I was also pleased to discover I could get the mustard seeds to pop ( which really enhances the flavor)) in a hot dry pan. I’m trying to use as little oil as possible, and had always popped the mustard seeds in oil.
      I love how you offer variations or substitutes. Thanks Richa!

      Reply
      • Richa

        October 20, 2017 at 4:56 pm

        awesome!

        Reply
    12. Sarah

      August 10, 2017 at 5:03 pm

      So delicious! Thank you! Made this in the Instant Pot tonight but just did 6 minutes at high pressure because I needed to go pick up the kids from school. We added a can of chickpeas and another cup of tomatoes. So yummy!

      Reply
    13. Lyrica

      June 30, 2017 at 7:56 am

      5 stars
      I just made this for breakfast (weird I know) and it was great over chickpeas! Thanks for the recipe!

      Reply
    14. Umm Salma

      April 16, 2017 at 2:08 am

      5 stars
      Just made it and yummmmmyyyy! I’m Bengali and your spice palette matches mine which is rare for me to find in a blogger. Seriously love your food. Thank you so much

      Reply
    15. Natasja

      March 21, 2017 at 1:06 pm

      I made this with sweet potato and added chickpeas, served with jasmin rice, everybody loved it, thanks!

      Reply
      • Richa

        March 21, 2017 at 2:27 pm

        awesome!

        Reply
    16. Christine Toulouse

      March 05, 2017 at 7:52 am

      It turned out great! Thank you!!

      Reply
    17. lani

      September 23, 2016 at 5:32 pm

      5 stars
      This was great..tripled it and it definitely needed the garam masala…Did an amazing transformation and brought out the complexity of flavors…Thank you Richa

      Reply
    18. lezlee

      September 19, 2016 at 8:17 am

      I’m new to vegan/indian cooking. This dish seems spicy. How would I tone the heat down a bit without losing the flavor? Thanks.

      Reply
      • Richa

        September 19, 2016 at 3:07 pm

        Spices add flavor generally. For reduced heat, omit or reduce green chile and cayenne.

        Reply
    19. Tonic & Soul

      August 17, 2016 at 11:41 pm

      Beautiful post! We’re going to try making this tonight!

      Reply
    20. Sherry

      April 08, 2016 at 8:07 am

      Came out gr8
      Thank u

      Reply
      • Richa

        April 08, 2016 at 10:36 am

        yay!

        Reply
        • Kaylei Mosier

          January 10, 2020 at 3:39 pm

          Loved this recipe…will definitely make again!! ❤️

          Reply
    21. Pookie

      March 23, 2016 at 5:32 pm

      5 stars
      Oh My- so easy to make. We loved it- I did a minor addition of leftover coconut cream at the end and served it with some paratha! Thank you!

      Reply
      • Richa

        March 23, 2016 at 6:35 pm

        Awesome!

        Reply
    22. Marion

      March 19, 2016 at 2:39 pm

      Really great dish. When I first read the recipe I thought I wouldn’t need the dash of Garam masala but it gives it a beautiful finish. Served with Khichidi, methi roti, and naan. Dinner! Thank you Richa

      Reply
      • Richa

        March 19, 2016 at 3:57 pm

        Awesome! That sounds like a fabulous dinner.

        Reply
    23. lani

      February 05, 2016 at 5:14 pm

      5 stars
      Made this tonight doubling the recipe except for the chili and added more curry leaves(as I love them). It was fantastic and the addition of garam masala at the end was the perfect touch..

      Reply
      • Richa

        February 05, 2016 at 6:07 pm

        Awesome!!

        Reply
    24. Claudia Moore

      February 01, 2016 at 8:00 am

      This dish looks so wonderful! I’m going to make it next weekend. How many cups of chopped eggplant does one medium eggplant translate to? Thank you very much for this beautiful recipe. I’ve been working my way through your book and have loved absolutely everything I’ve made.

      Reply
      • Richa

        February 01, 2016 at 10:49 am

        about 2 cups. half cup less or more is ok.

        Reply
        • Claudia Moore

          February 01, 2016 at 12:48 pm

          Thank you!

          Reply
    25. Sharon Sexton

      January 25, 2016 at 10:07 am

      I’m making this tonight. Thank you for your wonderful recipes and for raising awareness about the suffering endured by the poor bulls.

      Reply
      • Richa

        January 25, 2016 at 10:16 am

        Thanks sharon.

        Reply
    26. Caitlin

      January 22, 2016 at 10:50 am

      this looks so good! i can’t wait to try it.

      Reply
      • Richa

        January 22, 2016 at 2:12 pm

        It is!

        Reply
    27. Cassie

      January 21, 2016 at 4:09 pm

      Japanese yams actually taste great in an eggplant curry! I love this recipe idea so much!

      Reply
    28. Christine (Run Plant Based)

      January 21, 2016 at 3:59 pm

      Looks amazing, can’t wait to try this. Thanks! And the colors in this dish are gorgeous!

      Reply
    29. RG @ Astig Vegan

      January 21, 2016 at 3:17 pm

      OMG. I LOVE ALOO BAINGAN ! Thank you for this 🙂

      Reply
      • Richa

        January 21, 2016 at 3:38 pm

        Happy cooking!

        Reply
    30. Susan

      January 21, 2016 at 2:29 pm

      Beautiful dish! A keeper. I’m sorry to hear about the poor Bulls!

      Reply
      • Richa

        January 21, 2016 at 3:39 pm

        Thanks susan. It definitely is a simple dish. Yes, its been a long fight to get a ban, but its never fully over.

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi
    • Vegan Mac and Cheese Powder – Cheese Mix Recipe
    • Creamy Sun Dried Tomato Pasta with Garlic Soy curls

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa