Aloo Baingan Sabzi

Name: Aloo Baingan Sabzi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 250 g brinjal (medium, cut into 1-inch cubes); 250 g potato (medium, peeled and cubed); 2 tbsp oil; 1 tsp cumin seeds; 1 pcs onion (medium, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish); 3 tbsp water (for cooking)

RATING

4.4/5(98)

TASTE SCORE

7/10

A comforting North Indian dry curry where tender potatoes and brinjal are cooked together with aromatic spices. The eggplant soaks up all the earthy flavors while the potatoes add a satisfying heartiness, making it a perfect everyday meal with roti or paratha.

PREP

10m

COOK

25m

SERVES

1 KATORI

161 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep the vegetables.
Wash and peel the potatoes. Cut potatoes and brinjal into 1-inch cubes. Place brinjal cubes in salted water to prevent browning. Chop onions, tomatoes, ginger, and garlic; slit the green chilies.
TIPSoaking brinjal in salted water prevents discoloration and removes any bitterness.
saute · ~7 min
Sauté the potatoes.
Heat 1 tablespoon oil in a heavy-bottomed pan over medium heat. Add potato cubes and sauté, stirring occasionally, until they turn golden and are half-cooked, about 6-7 minutes. Remove and set aside.
TIPDon't crowd the pan — cook potatoes in a single layer for even browning.
saute · ~5 min
Sauté the brinjal.
In the same pan, add another tablespoon of oil. Drain the brinjal cubes and add them to the pan. Sauté for 4-5 minutes until they start to soften and turn lightly golden. Remove and set aside with the potatoes.
temper · ~9 min
Make the tempering and build the masala.
1.In the same pan, add cumin seeds and let them crackle for 30 seconds.
2.Add chopped onions and sauté until translucent, about 3-4 minutes.
3.Add ginger, garlic, and green chilies; sauté until the raw smell disappears.
4.Add chopped tomatoes and cook until they turn soft and pulpy, about 4-5 minutes.
TIPIf the masala sticks to the pan, sprinkle a tablespoon of water and scrape up the browned bits.
saute · ~1 min
Add the dry spices.
Lower the heat. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir briskly for 30-40 seconds until fragrant. Be careful not to burn the spices.
TIPKeep the heat low when adding spice powders — they can turn bitter if scorched.
simmer · ~10 min
Combine and cook the sabzi.
1.Add the sautéed potatoes and brinjal back to the pan. Mix gently to coat with the masala.
2.Sprinkle 3 tablespoons of water over the vegetables and stir once.
3.Cover and cook on low heat for 8-10 minutes, stirring once halfway, until the vegetables are tender.
TIPStir gently to keep the potato and brinjal pieces intact — over-mixing will make them mushy.
garnish
Garnish and serve hot.
Sprinkle garam masala and chopped coriander leaves over the sabzi. Give it a gentle mix, switch off the heat, and let it rest covered for 2 minutes before serving.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak brinjal cubes in salted water for 10 minutes to prevent browning and remove bitterness.
2
Par-cook potatoes separately before combining to ensure they stay firm and don't turn mushy.
3
Use a heavy-bottomed pan to prevent the masala from sticking and burning.
4
Add garam masala only at the end to preserve its delicate aroma.
5
Let the sabzi rest covered for 2 minutes after cooking so flavors meld together.
6
For a drier texture, skip the extra water and cook covered on very low heat.

RECIPE VARIATIONS