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:
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.
Susan says
January 21, 2016 at 2:29 pmBeautiful dish! A keeper. I’m sorry to hear about the poor Bulls!
Richa says
January 21, 2016 at 3:39 pmThanks susan. It definitely is a simple dish. Yes, its been a long fight to get a ban, but its never fully over.
RG @ Astig Vegan says
January 21, 2016 at 3:17 pmOMG. I LOVE ALOO BAINGAN ! Thank you for this 🙂
Richa says
January 21, 2016 at 3:38 pmHappy cooking!
Christine (Run Plant Based) says
January 21, 2016 at 3:59 pmLooks amazing, can’t wait to try this. Thanks! And the colors in this dish are gorgeous!
Cassie says
January 21, 2016 at 4:09 pmJapanese yams actually taste great in an eggplant curry! I love this recipe idea so much!
Caitlin says
January 22, 2016 at 10:50 amthis looks so good! i can’t wait to try it.
Richa says
January 22, 2016 at 2:12 pmIt is!
Sharon Sexton says
January 25, 2016 at 10:07 amI’m making this tonight. Thank you for your wonderful recipes and for raising awareness about the suffering endured by the poor bulls.
Richa says
January 25, 2016 at 10:16 amThanks sharon.
Claudia Moore says
February 1, 2016 at 8:00 amThis 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 says
February 1, 2016 at 10:49 amabout 2 cups. half cup less or more is ok.
Claudia Moore says
February 1, 2016 at 12:48 pmThank you!
lani says
February 5, 2016 at 5:14 pmMade 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 says
February 5, 2016 at 6:07 pmAwesome!!
Marion says
March 19, 2016 at 2:39 pmReally 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 says
March 19, 2016 at 3:57 pmAwesome! That sounds like a fabulous dinner.
Pookie says
March 23, 2016 at 5:32 pmOh 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 says
March 23, 2016 at 6:35 pmAwesome!
Sherry says
April 8, 2016 at 8:07 amCame out gr8
Thank u
Richa says
April 8, 2016 at 10:36 amyay!
Kaylei Mosier says
January 10, 2020 at 3:39 pmLoved this recipe…will definitely make again!! ❤️
Tonic & Soul says
August 17, 2016 at 11:41 pmBeautiful post! We’re going to try making this tonight!
lezlee says
September 19, 2016 at 8:17 amI’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 says
September 19, 2016 at 3:07 pmSpices add flavor generally. For reduced heat, omit or reduce green chile and cayenne.
lani says
September 23, 2016 at 5:32 pmThis 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
Christine Toulouse says
March 5, 2017 at 7:52 amIt turned out great! Thank you!!
Natasja says
March 21, 2017 at 1:06 pmI made this with sweet potato and added chickpeas, served with jasmin rice, everybody loved it, thanks!
Richa says
March 21, 2017 at 2:27 pmawesome!
Umm Salma says
April 16, 2017 at 2:08 amJust 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
Lyrica says
June 30, 2017 at 7:56 amI just made this for breakfast (weird I know) and it was great over chickpeas! Thanks for the recipe!
Sarah says
August 10, 2017 at 5:03 pmSo 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!
April says
October 17, 2017 at 2:49 pmThis 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 says
October 20, 2017 at 4:56 pmawesome!
Ayoka Huff-Johnson says
October 31, 2017 at 1:41 amThis turned out great! I already follow you on IG, now I need to buy the cookbook- congratulations!
AM says
March 26, 2018 at 6:45 amI made this today and it turned out so well. Thank you!
Claudia says
September 25, 2019 at 6:34 amThis was so much more easy and delicious than I expected. Totally making this again.
Richa says
September 25, 2019 at 12:14 pmawesome!
shannon ackley says
September 28, 2019 at 5:30 amThank you Richa. The dish was a Big thumbs up from our whole household! I really liked the chickpea suggestion.
Richa says
September 28, 2019 at 12:15 pmawesome!
Christina Scholzhorn says
November 19, 2019 at 1:34 amThe whole family devoured this. Amazing recipe,I will be making this again for sure.
Sia says
March 8, 2020 at 10:01 amHmmm this came out quite horribly and unsure what I did wrong since I followed the recipe exactly
Richa says
March 8, 2020 at 2:48 pmoh no! If you tell me more, I can try and help.