Curried eggplant and potatoes recipe (Baingan aloo curry)
Baby aubergine and potato curry recipe (Baingan aloo curry)- This recipe of curried eggplant and potatoes is a perfect summer recipe. Eggplant and potatoes simmered slowly in rich tomato and garlic curry, with a bowl of steamed rice and salad is all you want for a light comforting summer meal.
Jump to RecipeCurried eggplant and potatoes recipe (Aloo baingan Curry )
I was never an eggplant (aubergine) fan! Never liked it as a kid. There’s something in their gooey texture , that kids do not like eggplants much.
Whenever my mum cooked this potato and eggplant curry or Baingan aloo ki sabzi , I used to eat all of the potatoes, leaving the eggplant or Biangans to be finished by the grown ups! I absolutely loved the rich garlic and tomato flavour that she adds to these, but disliked the aubergines. She fed me the aubergines curry by tricking me to believe it is fish curry, and believe me I just loved the taste of it sans the aubergines!
However now this eggplant and potato curry, simmered in rich tomatoes and infused with lots of garlic flavour is one of my favourite . Guess what? I even love the baingan pieces in it now.
Ingredients required for baingan aloo
For this curry, you can use the long baby eggplants/ aubergines, or the small round eggplants. I make them with whichever aubergine variety is available to me . Both taste good. My mum always cooks these using the long eggplants. I have tried both, and you can use whichever variety is easily available to you.
This recipe is very easy, and requires very few ingredients, compared to some other Indian curries. One very important ingredient of this curry, which is normally not used in curries, is the carom seeds (ajwain). I suggest you do not avoid adding these, as these give that rustic, and strong flavour to this curry, and it will not taste the same without the carom seeds.
The main ingredients for this baingan aloo curry are Baby eggplants or regular eggplant, potatoes, a small onion, lots of tomatoes, lots of garlic, green chillies are . The dry spices required are carom seeds (ajwain), cumin seeds (jeera), hing (asafoetida),kasuri methi (optional), salt, turmeric powder and chilli powder.
For garnishing you need coriander leaves, chillies, garam masala (optional)
Steps to cook eggplant and potato curry recipe
Wash and slice the aubergines / eggplants and potatoes lengthwise.
In a mixer/ blender, blend onions, tomatoes and garlic to a fine puree /paste.
In a separate thick bottomed pan, heat mustard oil.I cook this aloo baingan curry in mustard oil as it gives a really nice flavour to the curry. You can use any oil of your preference, or even ghee if you want to.
Once the oil is hot, add carom seeds(ajwain), cumin seeds(jeera), and asafoetida powder (hing).
Sauté for a minute, and add the onion, tomato, garlic puree. It will splutter all over as the qty of tomatoes is more in this puree. Immediately cover it, and let it reduce on medium heat. Keep stirring in between.
Once it has reduced, add Salt, Turmeric powder (haldi), and red chilli powder. Mix well, and let the masala thicken till it starts leaving oil on sides.
Add Kasuri methi (Dry fenugreek leaves -handcrushed), and mix well.Adding this is optional. If you do not have kasuri methi, you can avoid adding this.
Now add potatoes and eggplants . Add green chillies.Mix well. Add water as per the consistency, and let the curry simmer on slow heat for about 10-15 minutes, till the potatoes and baby eggplants are cooked.
Once cooked, sprinkle a little garam masala on top. Garnish with fresh coriander leaves and chillies.
Recipe Card
Curried eggplant and potatoes recipe (baby aubergine and potato curry recipe)
Equipment
- Heavy bottomed pan or kadhai
Ingredients
- 3-4 Eggplants/ baby aubergines (Baingan) you can use the small eggplants or the long ones
- 2 medium potatoes (aloo)
- 1 small onion roughly chopped
- 4-5 medium tomatoes roughly chopped
- 8-10 cloves garlic
- 2-3 whole green chillies
- 1 tsp kauri methi (dry fenugreek leaves) adding this is optional
- salt as per taste
- 1 tsp haldi powder (turmeric powder)
- 1 tsp red chilli powder can use paprika/cayenne pepper- use qty as per the spice level you want
- 1 tsp carom seeds (ajwain)
- 1 tsp cumin seeds(jeera)
- a pinch of hing (asafoetida powder)
- 2 tsp oil to cook preferably mustard oil, but you can use any cooking oil you prefer
- 3 cups water adjust qty as per consistency you want
- 1/2 tsp garam masala to garnish (optional)
- few sprigs of coriander leaves to garnish
Instructions
- Wash and slice the eggplants/ baby aubergines and potatoes lengthwise.
- In a mixer/ blender, blend together onions, tomatoes and garlic to a fine puree /paste.
- In a separate thick bottomed pan, heat mustard oil.I cook this baingan aloo curry in mustard oil as it gives a really nice flavour to the curry. You can use any oil of your choice, or ghee if you want to.Once the oil is hot, add carom seeds(ajwain), cumin seeds(jeera), and asafoetida powder (hing). Sauté for a second.
- Add the onion, tomato, garlic puree. It will splutter all over, as the qty of tomatoes is more in this puree. So immediately cover it, and let it reduce on medium heat. Keep stirring in between.
- Once it has reduced,Add Salt, Turmeric powder (haldi), and red chilli powder. Mix well, and let the masala thicken, till it starts leaving oil on sides.
- Add Kasuri methi (Dry fenugreek leaves -handcrushed), and mix well.
- Now add potatoes, and eggplants/ baby aubergines. Add green chillies.Mix well. Add water, and let the curry simmer on slow heat for about 10-15 minutes, till the potatoes and eggplants are cooked. You know the potatoes are cooked, when they are tender and break easily with the spoon.
- Once cooked, sprinkle a little garam masala on top. Garnish with fresh coriander leaves and chillies.
- Serve this curry eggplants and potato with steamed rice. You can also serve this with hot roti, paranthas or even naan bread! Serve it hot with a side of pickle, onions, and raita.
Notes
Serving Curried eggplant and potatoes (baby aubergine and potato curry)
I love the baingan aloo curry with steamed rice. But this tastes as delicious with hot roti,pooris, paranthas or even naan bread!
Serve eggplant and potato curry hot with a side of pickle, mango chutney , onions, and raita.
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