Aloo Baingan | Potato and Eggplant Curry
Potato and eggplant come together really well in this delicious Aloo Baingan recipe. This Vegan Potato and eggplant curry tastes great with roti or rice.
Weekends are crazier than weekdays! With kids growing up, weekends seem to just come and go and before we know it, it is time to get back to the weekday routine. We plan a few things to do as a family over the weekends, especially Saturdays.
On those days, we skip breakfast and have an early lunch or you could call it a brunch and then head out. This seems to work for us as the kids are filled up before heading out and I don't have to dig out a snack right away.
This delicious Aloo Baingan is a simple curry made with potato and eggplant. The recipe uses just the basic Indian spices and this delicious Vegan curry is ready within minutes. It is quick and easy and great for lunch boxes as well.
What to serve with Potato and Eggplant curry?
This weekend, it was this delicious Aloo baingan recipe with some jeera rice and Phulka. I made the jeera rice using the same recipe as my peas pulao except I skipped the peas. I also served sliced cucumbers and onions and our brunch was ready.
Ingredients Needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
- Vegetables - Potatoes, eggplant, onion, and tomatoes are the vegetables that we use for the recipe. I used the russet potato and small purple eggplants.
- Spices - We need basic spices like turmeric powder, red chili powder, cumin and coriander powder, garam masala, and salt. We also need cumin seeds.
- Oil - We could use any cooking oil of your choice. I used olive oil.
Step-by-step process
- Cook the potatoes.
- Saute the eggplant/baingan (step 1).
- Add oil and fry the cumin seeds. (step 2)
- Fry the onions. (step 3)
- Add the dry spices. (step 4)
- Next goes in the tomatoes. (step 5)
- Lastly, add the fried eggplants and boiled potatoes. (step 6)
Expert tips and FAQs
- Cook the potatoes until fork tender. Do not overcook them as it could make the curry mushy.
- The extra step of pan-frying the eggplants helps keep them from disintegrating in the subzi. So I would highly suggest that you don't skip this step.
More Eggplant Recipes
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Recipe
Aloo Baingan | Potato and Eggplant Curry
Ingredients
- 2 Potatoes
- 12 Eggplant / Kathirikkai / Baingan I used the small purple ones
- 1 Onion sliced thinly
- 4 Tomatoes chopped
- 1 teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Red chili powder
- 1 teaspoon Dhania jeera powder / coriander cumin powder
- 1 teaspoon Garam masala
- to taste Salt
- 2 tbsp Oil
Instructions
- Cook the potatoes until they are fork tender. Peel them and then chop into 1 inch cubes and keep it aside until ready to use.
- Wash and chop the eggplants into 1 inch cubes.
- Heat 1 tablespoon of oil in a wide pan and add the chopped eggplants. Sauté it on medium high heat until the eggplants becomes light brown. Gently stir the vegetables when sautéing. Do not cover the vegetable with a lid at any point. This step ensures that the eggplants do not become mushy. Also sautéing the eggplant helps to retain the texture of the vegetable when we add it in the gravy. If we directly add the vegetable in the gravy and cook, the eggplant would become all mushy. Remove the eggplants with a slotted spoon and leave it aside.
- In the same pan, that we sautéed the eggplants, add the remaining oil and heat it. Add the cumin seeds and let it splutter. Now add the sliced onions and sauté until golden brown.
- Add all the spices - turmeric powder, chili powder, dhania jeera powder, garam masala and salt.
- Add the chopped tomatoes and mix well. Mix well and cook on low-medium flame until the oil separates from the mixture. This could take about 10-12 minutes. Be patient and stir it every now and then to avoid burning at the bottom.
- Now add the fried eggplants and boiled potatoes and mix well. Add water to adjust the gravy and let it come to a boil. Simmer for about 10 minutes to allow the flavors to combine. Check the seasoning and then garnish with cilantro.
- Serve Aloo Baingan Subzi hot with paratha, poori or rice!
Notes
Expert tips and FAQ's
- Cook the potatoes until fork tender. Do not over cook them as it could make the curry mushy.
- The extra step of pan frying the eggplants helps in keeping them from disintegrating in the subzi. So I would highly suggest that you don't skip this step.
Aloo baingan is one of easiet and most often done subzi at home! Love such simple subzi's to pair with roti and a perfect lunch dabba recipe!!! Looks delish sandhya!!
Aloo baingan is my all-time favorite. this is the perfect side dish for chapati. We love it!
Thanks! We love it too.
Made this today! So good! I love eggplant
Thanks! Glad you liked it.
Mmm I love eggplant and this is right up my alley! What a delicious and comforting meal for the cold evenings.
This curry was such a hit. The flavor combination is terrific; it came out so comforting and delicious. We all enjoyed it, and tiny people in the house who are usually picky have requested to make it again. A miracle! Thank you so much for sharing your recipe.
Thanks a lot and glad you all liked the recipe.
I have never tried a curry like this, so will be happy to give it a try. It certainly looks absolutely delicious!
Thanks! Hope you like it.
Aloo baingan is a keller combo...one of my favourite combination of veggies! Very versatile sabzi to pair with rice or roti! Looks super delicious 😋
It is a lovely combo! Thanks a lot Padma!
I don't know how Inever stumbled upn this recipe before, as potatoes and eggplants are my favourites! Thank you very much, this will be featured in many lunchboxes in the next months.
Thanks Eva! hope you like the recipe.
My son loves aloo and he eats eggplant only if it is paired with potato. Your Curry looks so scrumptious !
We have been in love with curries for quite some time and are often disappointed when we go out. This is one of the best curries we've tasted in a while. This recipe gave us the depth of flavors we love. Thank you for sharing.
Marta, thanks so much and so glad that you liked the recipe.
Aloo baingan is one of our favourite sabzis and yours look so tempting. Give me this with ghee laden chapati and i am sorted for a hearty lunch.
Fabulous recipe.
This curry is delicious! Such a good balance of flavors and spices. It's exactly what I was craving, and we can't wait to make this a regular recipe in our home. Thank you for the awesome recipe!
Our favorite curry or sabji to enjoy with khichdi. Especially when I make toor dal khichdi, the family expects that aloo baingan and kadhi will be there. Easy to make and delicious.
Such an easy and lovely recipe perfect any night of the week. My inlaws are huge eggplant lovers and I'm always looking for new and delicious recipes to use it in. This looks perfect! Thank you so much for sharing!
Thanks Lori! It is absolutely an easy recipe and a wonderful treat for eggplant lovers.
This made such a great side dish and appetizer! Love the flavors of potato and eggplant combined along with all of the other spices. Delicious!
Thanks Kathryn!
I am always looking for new things to learn and cook with passion. Easy recipes with lots of flavour are great for any busy day of the week.
Thanks! Recipes like this definitely come in handy for quick weeknight dinner.
I was looking for an eggplant dish to serve with roti and found this recipe. I loved the addition of tomato to the curry and it was perfect side dish for our dinner. Thank you for this easy recipe.
Thanks Pavani! The combinstion works really well.
I think even a meat lover would have a hard time not enjoying this delicious sounding curry. What a great way to use eggplant in a recipe. Perfect comfort food for cold weahter.