Aloo Baingan ki Sabzi is a quick and easy recipe of dry curry prepared with equal proportion of potatoes and brinjal/eggplant. In this recipe diced potatoes and eggplants are sautéed with onion tomato masala and some spices, which is very appetizing. In North Indian cuisine many recipes are made with the combination of vegetables which lead to unique flavour. Potato Brinjal curry is one such simple recipe. Here is the recipe with step by step instructions and pictures.
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.
0 servings
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