Aloo Baingan – Potatoes and Eggplant

Exploring the vibrant and diverse world of vegan Indian cuisine is joyful. Potatoes and Eggplant are so timeless and always have my heart. This Aloo Baingan dish, bursting with flavors and textures, combines tender eggplant with hearty potatoes in a richly spiced gravy, and to elevate the dish even further, I added the fragrant touch of kasuri methi.

In my kitchen, we mostly cook with oil sparingly so this recipe can be made to your liking with a small bit of oil or without.

We love our brown rice so it is served here with brown rice and plant yogurt but it would be perfectly delicious with white rice or some rotis. A side of achar ( pickle) is a great companion to the plate along with a simple salad

Aloo Baingan - Potatoes and Eggplant

  • Servings: 6
  • Difficulty: easy
  • Print

This beautiful and satisfying aloo baigan curry is simple yet crazy delicilious


Ingredients

  • 1 large globe eggplant sliced into thick pieces
  • 2 medium-sized potatoes sliced into long and thick pieces
  • 1 tsp olive oil ( optional)
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 tomatoes diced
  • 4 – 5 cloves garlic
  • 1-inch piece of ginger
  • 2 bay leaves
  • 2 green chilies
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon kashmiri red chili powder
  • 1/2 tsp fennel powder
  • 1/2 teaspoon garam masala
  • 1 tablespoon kasuri methi (dried fenugreek leaves)
  • Salt to taste
  • Fresh cilantro leaves for garnish
  • 1/2 lemon


Directions

  1. Heat 1 tsp oil ( if using) in a large pan over medium heat. Add the cumin seeds and and bay leaves let them sizzle for a few seconds until fragrant.
  2. Add the chopped onions to the pan and sauté until they turn translucent, stirring occasionally. A little bit of salt here help in cooking the onions
  3. Pound the garlic, ginger and green chilli in a mortar pestle and add it in. Sauté for another minute until the raw aroma disappears.
  4. Add the chopped tomatoes and cook everything down for a couple of minutes. You can add splash of water when needed.
  5. Add the red chili powder, turmeric, coriander and fennel. Allow the mixture to simmer for 8-10 minutes until the tomatoes are cooked down and the spices are incorporated.
  6. Add the potatoes to the pan and cook for 2 -3 minutes and then add the diced eggplants to the pan and mix well with the potatoes and onions.
  7. Bring everything together with a little bit of water.Cover the pan with a lid and let the Aloo Baigan simmer gently for about 10 minutes, allowing the flavors to meld together.
  8. Add the kasuri methi and garam masala.
  9. Once the vegetables are cooked through and the gravy has thickened to your desired consistency, turn off the heat.
  10. Garnish the Aloo Baigan with fresh cilantro leaves for a burst of freshness and aroma.
  11. Serve hot with steamed rice or warm rotis for a truly satisfying meal that celebrates the soulful flavors.


A simple yet healthy and soulful recipe for Aloo Baigan with the added depth of kasuri methi

Enjoy with love and light !

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