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A closeup of baingan aloo cooking in a pan
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5 from 3 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
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian, Vegan
Keyword: easy vegan recipe, eggplant curry, potato curry
Servings: 4 servings
Author: Vegan Richa

Ingredients

  • 4-5 small indian eggplants chopped
  • 2 medium potatoes cubed
  • 2 Teaspoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 tespoon cumin powder
  • pinch of asofetida hing
  • 1/2 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 salt or to taste
  • 1 tpmato chopped optional
  • Cilantro for garnish
US Customary - Metric

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

Calories: 206kcal | Carbohydrates: 42g | Protein: 7g | Fat: 3g | Sodium: 313mg | Potassium: 1561mg | Fiber: 16g | Sugar: 17g | Vitamin A: 425IU | Vitamin C: 52.3mg | Calcium: 81mg | Iron: 4.9mg