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    Home » main course:India

    Baingan Aloo (Spiced Eggplant Potato Indian Recipe)

    Published: May 8, 2011 · Modified: Aug 1, 2018 by Richa 10 Comments

    Jump to Recipe   Print Recipe

    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

    Baingan Aloo(Spiced Eggplant Potato Indian Recipe) | Vegan Richa


     
    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.
     
    One Year Back: Potato and Mung Bean Sprout Burgers
     
     

    Recipe Card

    A closeup of baingan aloo cooking in a pan
    Print Recipe
    5 from 2 votes

    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 minutes mins
    Cook Time25 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: Indian, Vegan
    Keyword: easy vegan recipe, eggplant curry, potato curry
    Servings: 4 servings
    Calories: 206kcal
    Author: Vegan Richa

    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.
     

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    1. Zanna

      October 10, 2019 at 6:58 am

      5 stars
      I appreciate the other comments here – I also added a generous quantity of roasted peanuts, and a bit of pav bhaji masala too

      Reply
      • Richa

        October 10, 2019 at 11:17 am

        awesome!

        Reply
    2. arj

      September 17, 2019 at 9:56 am

      5 stars
      Eggplant 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. 🙂

      Reply
      • Richa

        September 17, 2019 at 10:43 am

        yay! awesome! he might like the bharta which cooks down the eggplant a lot

        Reply
        • arj

          September 17, 2019 at 10:50 am

          I 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!

          Reply
    3. Zita S

      April 18, 2018 at 7:40 am

      OMG 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

      Reply
      • Richa

        April 18, 2018 at 10:14 am

        yay! Awesome!

        Reply
    4. Louis Williams

      October 16, 2013 at 8:07 am

      This comment has been removed by a blog administrator.

      Reply
    5. Richa

      May 10, 2011 at 10:26 pm

      My mom puts peanuts sometimes.!
      Thanks for dropping by Vaishali!

      Reply
    6. Vaishali

      May 10, 2011 at 7:20 pm

      This 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.

      Reply

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