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Aloo Baingan – Eggplant and Potato Curry Recipe

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4.2 from 6 reviews

Aloo Baingan is a flavorful Indian curry featuring tender eggplant and potatoes simmered in a spiced tomato-based gravy. Pan-fried or oven-roasted eggplant adds a smoky depth, while aromatic spices like cumin, coriander, and garam masala elevate the dish. Perfect served hot with roti, naan, or any type of Indian bread, this hearty vegan curry offers a satisfying blend of textures and robust flavors.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Ingredients

Vegetables

  • 1 small to medium globe variety eggplant (unpeeled)
  • 2 medium russet potatoes (peeled and cubed into ¾-1” cubes)
  • 1 medium yellow onion (finely chopped)
  • 6-7 garlic cloves (crushed)
  • 1-inch piece ginger (crushed)
  • 2 medium tomatoes (or 3 small) (finely chopped)
  • 1 small green chili pepper such as Thai or Serrano (sliced)

Spices and Seasonings

  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ¼-½ tsp red chili powder (or to taste)
  • ½ tsp turmeric powder
  • ½ tsp ground black pepper
  • 2 tsp kosher salt (or 1 ½ tsp sea salt)
  • ¼ tsp garam masala or chaat masala (optional)
  • 1 tsp lemon juice
  • 2 tbsp cilantro leaves (finely chopped)

Oils and Liquids

  • ¼ cup neutral oil (plus more for pan-frying/roasting the eggplant)

Instructions

  1. Prepare the Eggplant: Slice off the stem, then cut the eggplant widthwise into ¾ inch-thick rounds. Dice these rounds into 1-inch cubes.
  2. Cook the Eggplant: You can either pan-fry or oven-roast the eggplant. For pan-frying, heat ¼ cup oil in a large nonstick skillet over medium-high heat and fry the eggplant in a single layer for about 3 minutes per side until golden brown, adding oil as needed. Alternatively, preheat the oven to 425°F (218°C), toss eggplant cubes with 2-3 tablespoons oil, spread in a single layer on a baking sheet, and roast for about 30 minutes until golden and lightly charred.
  3. Sauté Aromatics: In a heavy-bottomed pan, heat ¼ cup neutral oil over medium-high heat. Add cumin seeds and let them sizzle briefly. Add chopped onions and sauté until lightly golden, about 8-10 minutes. Deglaze the pan with 2 tablespoons water.
  4. Add Ginger and Garlic: Once the water evaporates, stir in crushed garlic and ginger and sauté for another minute until fragrant and the onions deepen in color.
  5. Cook Tomatoes and Spices: Add chopped tomatoes, sliced green chili, coriander powder, cumin powder, red chili powder, turmeric, black pepper, and salt. Cook this masala mixture until the tomatoes are soft and oil starts to separate, roughly 4-5 minutes. Add water if necessary to help the tomatoes break down.
  6. Add Potatoes: Stir in the cubed potatoes and sauté for 2-3 minutes to coat them in the spices. Pour in ½ cup water and mix well.
  7. Simmer Potatoes: Reduce heat to low-medium, cover the pan, and cook for 10 minutes until potatoes start to soften.
  8. Combine Eggplant and Cook Further: Add the cooked eggplant to the pan, stir, and continue cooking covered for another 15-17 minutes, stirring occasionally. Add small amounts of water if sticking occurs. The eggplant should become soft and start to disintegrate, and the potatoes should be tender.
  9. Finish the Curry: Increase heat slightly if needed to sauté for 2-3 minutes until oil separates again and most of the eggplant dissolves into the masala.
  10. Season and Serve: Adjust seasoning to taste. Turn off heat, then stir in chopped cilantro, optional garam masala or chaat masala, and lemon juice. Serve hot with your choice of Indian breads like roti or naan.

Notes

  • For the eggplant, pan-frying yields a rich, deep flavor while roasting offers a smoky, slightly charred taste. You can choose either method based on preference and available equipment.
  • To prevent potato cubes from browning before cooking, keep them submerged in water.
  • If the curry sticks to the pan while cooking, add small amounts of water to deglaze and prevent burning.
  • Adjust chili powder and green chili quantity to your preferred spice level.
  • Garam masala or chaat masala garnish is optional but adds a fragrant finishing touch.

Find it online: https://cheftinaskitchen.com/aloo-baingan-eggplant-and-potato-curry-recipe/