Aloo Baingan, or spicy potato and eggplant curry, is a vibrant and flavorful dish that captures the essence of Indian home cooking. The humble potato and eggplant transform into a complex tapestry of taste when simmered in a rich blend of aromatic spices. This classic vegetarian curry boasts a delightful balance of textures – the soft, melting potatoes contrasting beautifully with the slightly firm eggplant – all enveloped in a fragrant, deeply satisfying sauce. The perfect accompaniment to fluffy rice or naan bread, Aloo Baingan offers a comforting warmth and a spicy kick that will leave you wanting more.
This recipe provides a simple yet authentic approach to making this beloved dish. We'll guide you through each step, from preparing the vegetables to creating the perfectly balanced spice blend, ensuring a delicious and satisfying result every time. Ready to embark on a culinary journey to India? Let's dive into the step-by-step instructions!
Tools Needed
- Pan
- Knife
- Chopping board
Ingredients
- Brinjal (Eggplant): 1 kg
- Potatoes: 0.5 kg
- Cooking oil
- Whole white cumin seeds: 1 teaspoon
- Onion: 1 large, chopped
- Green chilies: 3 large, finely chopped
- Garlic and ginger paste: 1 tablespoon
- Crushed red chili: 1 teaspoon (or to taste)
- Kashmiri red chili powder: 1 teaspoon (optional)
- Salt: 1 teaspoon
- Turmeric powder: 0.5 teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: 0.5 teaspoon
- Garam masala powder: 0.5 teaspoon
- Curd (Yogurt): 2 tablespoons
- Red tomatoes: 2 large, roughly chopped
- Green chilies (for garnish): 3-4, cut into two pieces
- Green coriander (for garnish)
- Lemon juice: 1 large lemon
Step-by-Step Instructions
Step 1. Prepare Vegetables and Aromatics
- Wash and cut the brinjals and potatoes lengthwise.
- Fry the brinjals for 4-5 minutes on medium-low flame until the color of the skin changes slightly.
- Fry the potatoes in the same way for 4-5 minutes until slightly crispy.
- Heat cooking oil in a pan. Add cumin seeds and crackle them for half a minute.
- Add chopped onions and sauté until lightly browned.
- Add green chilies and garlic-ginger paste. Fry for a minute.
Step 2. Build the Curry Base and Cook Vegetables
- Add crushed red chili, Kashmiri chili powder (optional), salt, turmeric powder, and sauté for 2-3 minutes.
- Add chopped tomatoes and cook until soft.
- Add curd, coriander powder, cumin powder, and garam masala powder. Cook until the rawness of the curd is gone.
- Add the fried potatoes and cook for 2 minutes.
- Add 1/4 cup of water, cover, and simmer for 10 minutes.
- Add the fried brinjals and cook for 2-3 minutes.
Step 3. Simmer and Finish
- Add one more tomato, a tablespoon of water, cover, and cook for 5 minutes.
Step 4. Garnish and Serve
- Garnish with chopped green chilies, green coriander, and lemon juice.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use long, thin brinjals for best results.
- Don't overcook the onions or tomatoes.
- Adjust the amount of chili powder according to your spice preference.
- Add water sparingly to keep the curry dry.
- Stir occasionally to prevent sticking.
- Add lemon juice at the end to preserve its flavor.
Nutrition
- N/A
FAQs
1. Can I make this recipe vegan?
Yes! Simply omit the yogurt or use a vegan yogurt alternative. The recipe is already naturally vegetarian.
2. How can I adjust the spice level?
Control the heat by adjusting the amount of chili powder or green chilies used. Start with less and add more to your preference.
This Aloo Baingan recipe is a testament to the simplicity and deliciousness of Indian home cooking. Enjoy the fragrant, flavorful curry with your favorite accompaniments, and savor the warmth and spice of this satisfying meal. Happy cooking!