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.
Servings: 2 servings
Ingredients
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 6 curry leaves chopped (optional)
- 4 cloves of garlic minced
- 1/2 inch ginger minced
- 1 hot green chile finely chopped
- 1 tsp coriander powder
- 1/2 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 water
- 3/4 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.
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
Calories: 175kcal | Carbohydrates: 34g | Protein: 6g | Fat: 3g | Sodium: 246mg | Potassium: 1134mg | Fiber: 11g | Sugar: 10g | Vitamin A: 725IU | Vitamin C: 91.9mg | Calcium: 82mg | Iron: 5mg