Potato Eggplant Recipe is very simple and yet very delicious recipe. It can be served with chapati or plain parantha. This recipe also works well for lunchbox with chapati, as it takes less time to prepare and be easily prepared in the morning or when you have less time.
Finally, I would request you to visit my other Indian Curry Recipes with some more easy and quick curry recipes like Aloo Katli Recipe, Keema Gobhi Recipe, Boondi Masala Recipe, Bhindi do Pyaza Recipe etc.
Instructions for how to make Aloo Baingan Ki Sabzi:
- Firstly, in a large pan/wok heat 1.5 tbsp oil and splutter 1 tsp cumin seeds. Then add 1 finely chopped onion to it and sauté till golden brown.
- Add 1 inch chopped ginger and 1 finely chopped green chili to it and sauté for 2 more mins.
- Add 4 potatoes cut into cubes to it. Cover & cook for 5 mins.
- Then add 1 finely chopped tomato and salt to taste.
- Again cover and cook for 7-8 mins. or until the aloo is almost cooked.
- Now, add all spices- 1/3 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp dried mango powder (Amchur), 1/4 tsp fennel powder (Saunf powder) and 1 tsp red chili powder. Mix all the spices really well.
- Add 400-500 gms brinjal cut into cubes and mix gently until the spices are combined well.
- Stir occasionally, cover and cook for another 5 mins. or until eggplant is cooked well.
- Finally, add 2 tbsp finely chopped fresh coriander leaves.
- Potato Brinjal Curry is ready to serve. Enjoy it with chapati or plain parantha.
1. Ingredients Preview.
2. Firstly, in a large pan/wok heat 1.5 tbsp oil and splutter 1 tsp cumin seeds. Then add 1 finely chopped onion to it and sauté till golden brown.
3. Add 1 inch chopped ginger and 1 finely chopped green chili to it and sauté for 2 more mins.
4. Add 4 potatoes cut into cubes to it. Cover & cook for 5 mins.
5. Then add 1 finely chopped tomato and salt to taste.
6. Again cover and cook for 7-8 mins. or until the aloo is almost cooked.
7. Now, add all spices- 1/3 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp dried mango powder (Amchur), 1/4 tsp fennel powder (Saunf powder) and 1 tsp red chili powder. Mix all the spices really well.
8. Add 400-500 gms brinjal cut into cubes and mix gently until the spices are combined well.
9. Stir occasionally, cover and cook for another 5 mins. or until eggplant is cooked well.
10. Finally, add 2 tbsp finely chopped fresh coriander leaves.
11. Potato Brinjal Curry is ready to serve. Enjoy it with chapati or plain parantha.
Tips:
- Always soak both chopped potato and eggplant in water, to prevent from discolouring.
- Try to chop potato and eggplant for same size, it helps to cook the veggies evenly.
- Be gentle while stirring the curry, as brinjal is tender and turns mushy easily.
- Aloo Baingan curry tastes great when it is prepared piquant and spicy.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, in a large pan/wok heat 1.5 tbsp oil and splutter 1 tsp cumin seeds. Then add 1 finely chopped onion to it and sauté till golden brown.
3. Add 1 inch chopped ginger and 1 finely chopped green chili to it and sauté for 2 more mins.
4. Add 4 potatoes cut into cubes to it. Cover & cook for 5 mins.
5. Then add 1 finely chopped tomato and salt to taste.
6. Again cover and cook for 7-8 mins. or until the aloo is almost cooked.
7. Now, add all spices- 1/3 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp dried mango powder (Amchur), 1/4 tsp fennel powder (Saunf powder) and 1 tsp red chili powder. Mix all the spices really well.
8. Add 400-500 gms brinjal cut into cubes and mix gently until the spices are combined well.
9. Stir occasionally, cover and cook for another 5 mins. or until eggplant is cooked well.
10. Finally, add 2 tbsp finely chopped fresh coriander leaves.
11. Potato Brinjal Curry is ready to serve. Enjoy it with chapati or plain parantha.
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