Baingan Aloo is a quick and easy eggplant recipe with potatoes and spices. A vegan recipe that the whole family will love! Jump to Recipe
Another eggplant version that ends up on our dinner menu quite often. Simple and quick dish with potatoes and spices.
Checkout some other eggplant dishes on the blog like Marwari stuffed Baingan(Indian eggplants stuffed with onions, spices and chili pickle)and Baingan Bharta(Roasted Mashed Large Eggplant).
Below picture, everything added and mixed well with spices and ready to cook for 20 minutes.
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Baingan Aloo(Spiced Eggplant Potato Indian Recipe)
Baingan Aloo is a quick and easy eggplant recipe with potatoes and spices. A vegan recipe that the whole family will love!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 servings
Calories: 206kcal
Ingredients
- 4-5 (4 ) small indian eggplants chopped
- 2 medium potatoes cubed
- 2 Teaspoons oil
- 1/2 teaspoon (0.5 teaspoon) mustard seeds
- 1/2 teaspoon (0.5 teaspoon) coriander seeds
- 1/2 (0.5 ) tespoon cumin powder
- pinch of asofetida hing
- 1/2 teaspoon (0.5 teaspoon) turmeric powder haldi
- 5 curry leaves
- 1 teaspoon ginger chopped
- 1 teaspoon garlic chopped 3 cloves
- 1 Serrano chili pepper chopped
- 1/2 teaspoon (0.5 teaspoon) salt or to taste
- 1 (1 ) tpmato chopped optional
- Cilantro for garnish
Instructions
- In a large pan, heat oil on medium heat for 2 minutes.
- Add in the mustard seeds and let them splutter.
- Add in the curry leaves and hing and give it a mix
- Add in the coriander seeds, cumin powder, ginger, garlic and chili and cook for 2 minutes
- Add in the potatoes and turmeric and mix well to coat. Cook for 2-3 minutes
- Add in the eggplants, tomato and salt and mix well to coat with all the spices.
- Cover and cook on low heat for 15-20 minutes stirring occasionally. I like my eggplants well cooked so i cook the dish for a few minutes longer. My mom likes hers just about done and not very mashed, so she cooks on low heat and doesnt stir it much.
- Serve hot garnished with freshly chopped cilantro leaves, with Rotis or Naan and a side dish of Daal(lentil curry)
Nutrition
Nutrition Facts
Baingan Aloo(Spiced Eggplant Potato Indian Recipe)
Amount Per Serving
Calories 206 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 313mg14%
Potassium 1561mg45%
Carbohydrates 42g14%
Fiber 16g67%
Sugar 17g19%
Protein 7g14%
Vitamin A 425IU9%
Vitamin C 52.3mg63%
Calcium 81mg8%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Vaishali says
May 10, 2011 at 7:20 pmThis is a perennial favorite in our home too. I also throw in a handful of crushed peanuts– there’s something about the eggplant-potato-peanut combo that’s impossible to beat.
Richa says
May 10, 2011 at 10:26 pmMy mom puts peanuts sometimes.!
Thanks for dropping by Vaishali!
Louis Williams says
October 16, 2013 at 8:07 amThis comment has been removed by a blog administrator.
Zita S says
April 18, 2018 at 7:40 amOMG I’ve literally just cooked this recipe, it was my first from your website and its lovely! Thank you! I was really worried about not adding any liquid, I thought it would totally burn – but it didn’t! Really surprised. I’ve never cooked a curry without either onions or water or cook little oil before and I’m utterly impressed. I intend to work my way through all your recipes!! Thanks again Richa.
Zita x
Richa says
April 18, 2018 at 10:14 amyay! Awesome!
arj says
September 17, 2019 at 9:56 amEggplant is my favorite, but no one else in my house likes it. Still, I decided to make the dish and just see. The farmer’s market has a lot of baby eggplants and I couldn’t resist! I love how easily and quickly this recipe came together. I definitely recommend adding the tomato because it adds a savoriness, and fresh cilantro which brightens it up. Can you believe my husband who doesn’t like eggplant ate it and said it was good?!? Thank you for another great, easy, and tasty recipe. 🙂
Richa says
September 17, 2019 at 10:43 amyay! awesome! he might like the bharta which cooks down the eggplant a lot
arj says
September 17, 2019 at 10:50 amI think that’s key–he said normally he doesn’t care for the texture of eggplant, so I cooked the dish a lot till the eggplant was almost creamy but the potatoes till had texture. I’ll try the Bharta too!
Zanna says
October 10, 2019 at 6:58 amI appreciate the other comments here – I also added a generous quantity of roasted peanuts, and a bit of pav bhaji masala too
Richa says
October 10, 2019 at 11:17 amawesome!