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.
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.
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
Video:
Recipe Card
Aloo Baingan Recipe Curried Potato Eggplant
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 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
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.
Eileen Mierski
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.
Vegan Richa Support
love things in season!
Maggie S.
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!
Richa
Omit them. If you buy get black mustard seeds for Indian food
Gina k
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!
Shirley
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!
Vegan Richa Support
Ooh I love fingerling potatoes, delish! I’m so glad you enjoyed this!
Dee
1 tsp of oil or 1 tablespoon of oil??? mine burnt cos of the typos
Richa
If using a good non stick you need just a tsp
Sia
Hmmm this came out quite horribly and unsure what I did wrong since I followed the recipe exactly
Richa
oh no! If you tell me more, I can try and help.
Christina Scholzhorn
The whole family devoured this. Amazing recipe,I will be making this again for sure.
shannon ackley
Thank you Richa. The dish was a Big thumbs up from our whole household! I really liked the chickpea suggestion.
Richa
awesome!
Claudia
This was so much more easy and delicious than I expected. Totally making this again.
Richa
awesome!
AM
I made this today and it turned out so well. Thank you!
Ayoka Huff-Johnson
This turned out great! I already follow you on IG, now I need to buy the cookbook- congratulations!
April
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!
Richa
awesome!
Sarah
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!
Lyrica
I just made this for breakfast (weird I know) and it was great over chickpeas! Thanks for the recipe!
Umm Salma
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
Natasja
I made this with sweet potato and added chickpeas, served with jasmin rice, everybody loved it, thanks!
Richa
awesome!
Christine Toulouse
It turned out great! Thank you!!
lani
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
lezlee
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.
Richa
Spices add flavor generally. For reduced heat, omit or reduce green chile and cayenne.
Tonic & Soul
Beautiful post! We’re going to try making this tonight!
Sherry
Came out gr8
Thank u
Richa
yay!
Kaylei Mosier
Loved this recipe…will definitely make again!! ❤️
Pookie
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!
Richa
Awesome!
Marion
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
Richa
Awesome! That sounds like a fabulous dinner.
lani
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..
Richa
Awesome!!
Claudia Moore
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.
Richa
about 2 cups. half cup less or more is ok.
Claudia Moore
Thank you!
Sharon Sexton
I’m making this tonight. Thank you for your wonderful recipes and for raising awareness about the suffering endured by the poor bulls.
Richa
Thanks sharon.
Caitlin
this looks so good! i can’t wait to try it.
Richa
It is!
Cassie
Japanese yams actually taste great in an eggplant curry! I love this recipe idea so much!
Christine (Run Plant Based)
Looks amazing, can’t wait to try this. Thanks! And the colors in this dish are gorgeous!
RG @ Astig Vegan
OMG. I LOVE ALOO BAINGAN ! Thank you for this 🙂
Richa
Happy cooking!
Susan
Beautiful dish! A keeper. I’m sorry to hear about the poor Bulls!
Richa
Thanks susan. It definitely is a simple dish. Yes, its been a long fight to get a ban, but its never fully over.