Aloo Baingan is a classic North Indian dish that combines cubed potatoes (aloo) and eggplant (baingan) cooked together with aromatic spices. The dish offers a delightful blend of flavors and textures, with the potatoes and eggplant absorbing the rich spices, creating a comforting and flavorful vegetarian dish. It’s often enjoyed with Indian flatbreads like chapati or alongside rice as a satisfying meal.
Here’s a detailed recipe for Aloo Baingan:
Ingredients:
- 2 medium-sized potatoes, peeled and cubed
- 2-3 long eggplant (baingan), cubed in 2.5 inch pieces
- 2 tablespoons oil (vegetable or mustard oil works well)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Prepare the Vegetables:
- Peel and cube the potatoes. Soak them in water to prevent discoloration.
- Cube the eggplant into 2.5 inch pieces and soak them in salted water for about 15 minutes. Drain before using.
- Cooking Aloo Baingan:
- Heat oil in a pan on medium heat. Add cumin seeds and mustard seeds. Let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Add Aromatic Ingredients:
- Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw aroma diminishes.
- Add Tomatoes and Spices:
- Add chopped tomatoes and cook until they soften and the oil separates from the masala.
- Now, add turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, and salt. Mix well and cook for a minute.
- Add some water and let the water dry and oil once again starts separating the masala.
- Cook Potatoes and Eggplant:
- Drain the soaked potatoes and add them to the pan. Stir to coat them with the spices. Cover and cook for 5-7 minutes or until the potatoes are partially cooked.
- Pat dry the eggplant cubes and add them to the pan. Mix gently to combine with the potatoes and spices.
- Cover and Simmer:
- Cover the pan with a lid and let the potatoes and eggplant cook on low-medium heat for 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Check for Doneness:
- Once the potatoes and eggplant are tender and cooked through, remove the lid and cook for an additional 2-3 minutes to dry out any excess moisture.
- Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot Aloo Baingan with chapati, naan, or rice.
Enjoy the flavors of this comforting and delicious potato and eggplant dish!
