🥔🍆 Aloo Baingan ki Sabji (Potato & Eggplant Curry)
A simple, homestyle North Indian dish made with potatoes and eggplant cooked in a spiced onion-tomato base.
🧾 Ingredients:
- 2 medium potatoes (peeled & cubed)
- 1 large eggplant (baingan), chopped
- 2 tbsp oil
- 1 small onion (finely chopped)
- 2 tomatoes (chopped or pureed)
- 2–3 cloves garlic (minced)
- 1 tsp ginger (grated)
- 1 green chili (optional)
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chili powder (adjust to taste)
- Salt to taste
- ½ tsp garam masala
- Fresh coriander leaves for garnish
👩🍳 Method:
1. Prep vegetables:
- Chop potatoes and eggplant.
- Keep eggplant in water for a few minutes to prevent browning.
2. Start cooking:
- Heat oil in a pan. Add cumin seeds and let them crackle.
- Add onion and sauté until golden.
- Add garlic, ginger, and green chili. Cook for 1 minute.
3. Add tomatoes & spices:
- Add tomatoes and cook until soft and oil separates.
- Mix in turmeric, coriander powder, chili powder, and salt.
4. Add vegetables:
- Add potatoes first and cook for 5–6 minutes.
- Then add eggplant and mix well.
5. Cook until soft:
- Cover and cook on low flame for 15–20 minutes, stirring occasionally.
- Add a splash of water if needed.
6. Finish:
- Sprinkle garam masala and garnish with fresh coriander.
🍽️ Serving ideas:
- With roti, paratha, or naan
- With steamed rice and yogurt
- Great with pickles on the side
🌟 Tips:
- Slightly frying eggplant before adding gives better texture
- Don’t over-stir or eggplant may turn mushy
- Add a pinch of amchur (dry mango powder) for tanginess
If you want, I can also give you:
- Dry version (no gravy)
- Dhaba-style spicy version 🌶️
- Or a healthier low-oil version 🥘
