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A simple and comforting North Indian curry where tender potatoes and soft, smoky eggplant are cooked in a savory blend of onions, tomatoes, and aromatic spices. A perfect homestyle dish to pair with fresh rotis or dal and rice.
For 4 servings
Prepare the vegetables. Cut the eggplant into 1-inch cubes and place them in a bowl of salted water for 15 minutes. This prevents browning and removes any bitterness. Peel and cut the potatoes into similar-sized cubes. After 15 minutes, drain the eggplant and pat the cubes dry with a paper towel.
Sauté aromatics. Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking, then reduce the heat. If using other oil, just heat it. Add cumin seeds and let them splutter for 30 seconds. Add the asafoetida, followed by the finely chopped onions. Sauté for 6-8 minutes until the onions are soft and light golden brown.
Build the masala base. Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears. Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft and the oil begins to separate from the masala.
Add spices and vegetables. Add the turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for 1 minute. Now, add the potato and eggplant cubes to the pan. Gently toss everything for 2-3 minutes to coat the vegetables thoroughly with the spice mixture.
Simmer until tender. Pour in 1/4 cup of hot water, stir, and bring the mixture to a gentle simmer. Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 15-20 minutes. Stir gently once or twice in between to prevent sticking. The dish is ready when a knife inserts easily into a potato cube.
Garnish and serve. Once the vegetables are tender and cooked through, turn off the heat. Sprinkle the garam masala, optional dry mango powder, and fresh coriander leaves over the top. Give it a final gentle stir. Let the sabzi rest, covered, for 5 minutes to allow the flavors to meld. Serve hot with roti, paratha, or as a side with dal and rice.
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A simple and comforting North Indian curry where tender potatoes and soft, smoky eggplant are cooked in a savory blend of onions, tomatoes, and aromatic spices. A perfect homestyle dish to pair with fresh rotis or dal and rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 223.61 calories per serving with 4.27g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Incorporate 1/2 cup of green peas (matar) along with the potatoes and eggplant for added sweetness and texture.
For a creamier texture, add 2 tablespoons of beaten yogurt or a splash of cream to the masala after the tomatoes have cooked down. Cook for a few minutes before adding the vegetables.
You can add other vegetables like bell peppers (capsicum) or carrots. Add them along with the potatoes.
For a Sattvic version, omit the onions and garlic. Increase the amount of asafoetida slightly and use ginger and tomato as the base.
Eggplant is an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
This dish is packed with antioxidants from tomatoes (lycopene), eggplant (nasunin), and spices like turmeric (curcumin), which help protect the body against cellular damage.
Potatoes are a good source of potassium, which is vital for blood pressure control and heart health, while eggplant provides manganese, important for bone health and metabolism.
As a completely vegan and plant-based dish, Aloo Baingan offers a nutritious meal packed with vitamins and minerals from a variety of vegetables and spices.
One serving of Aloo Baingan (approximately 1 cup or 230g) contains around 190-220 calories, depending on the amount of oil used. It's a moderately caloric dish, rich in nutrients from vegetables.
Yes, Aloo Baingan is a healthy, vegetable-based dish. It's rich in fiber from eggplant and provides energy from potatoes. The spices used also have various health benefits. To make it healthier, you can reduce the amount of oil and salt.
Eggplant can become mushy if it's overcooked or if the pieces are cut too small. To avoid this, ensure you cut the eggplant into larger, 1-inch cubes and check for doneness periodically. Frying the eggplant cubes separately beforehand can also help them hold their shape better.
Absolutely. Sauté the aromatics and masala using the 'Sauté' mode. Then, add the vegetables, 1/4 cup of water, and pressure cook on high for 4-5 minutes (or for 1 whistle in a stovetop cooker). Allow the pressure to release naturally.
Store leftover Aloo Baingan in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over low heat, adding a splash of water if it seems too dry, or microwave until hot.
Bitterness in eggplant can sometimes occur, especially in larger, older ones. Soaking the cut eggplant in salted water for 15-20 minutes before cooking is a crucial step that helps draw out these bitter compounds.