ALOO BAINGAN RECIPE CURRIED POTATO EGGPLANT
Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. Serve with flatbread/rice and Dal. Vegan gluten-free Soy-free Nut-free.
Provided by Vegan Richa
Categories Side
Time 45m
Number Of Ingredients 16
Steps:
- Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
- Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.
- Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.
- Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.
- Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.
Nutrition Facts : Calories 175 kcal, Carbohydrate 34 g, Protein 6 g, Fat 3 g, Sodium 246 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
BAINGAN KI SABJI | ALOO BAINGAN KI SABJI
Baingan ki sabji is a simple and super easy recipe of dry savory and tangy dish made with eggplants, potatoes and spices.
Provided by Dassana Amit
Categories Main Course
Time 45m
Number Of Ingredients 8
Steps:
- Wash the small brinjals and potatoes in fresh water a couple of times.
- Slice the brinjals into 4 pieces vertically. If the brinjal is of medium-size then first cut into half horizontally and then cut each half into 3 to 4 slices.
- Keep the brinjals in salted water for 15 to 20 minutes to remove their bitterness.
- Also slice the potatoes into thin to medium-thin wedges or slices.
- In a pan heat the mustard oil. Add the potatoes and brinjals to the oil.
- Saute in the oil for 4 to 5 minutes on a medium heat.
- Add red chilli powder, turmeric powder and salt as required.
- Mix the spice powders and salt evenly with both the veggies.
- Now cover the pan with a lid and let the veggies cook on low heat for 15 to 20 minutes.
- Keep checking the aloo baingan after a few minutes so that the veggies do not stick to the bottom of the pan. Do stir occasionally.
- When the aloo and baingan are cooked until fork tender and softened, then sprinkle garam masala powder and dry mango powder.
- Mix these thoroughly and cook for a minute without lid
- Close the heat and serve the aloo baingan sabji hot with phulka or paratha or whole wheat bread. It makes for an excellent side dish with dal rice or khichdi.
Nutrition Facts : Calories 261 kcal, Carbohydrate 40 g, Protein 7 g, Fat 9 g, SaturatedFat 1 g, Sodium 38 mg, Fiber 12 g, Sugar 7 g, ServingSize 1 serving
ALOO BAINGAN RECIPE | ALOO BAIGAN KI SABJI | POTATO BRINJAL CURRY
easy aloo baingan recipe | aloo baigan ki sabji | potato brinjal curry
Provided by HEBBARS KITCHEN
Categories curry
Time 30m
Number Of Ingredients 18
Steps:
- firstly, in a large kadai heat 2 tbsp oil and saute spices.
- now add 1 onion and saute until they turn golden brown.
- further, add spice powder and saute on low flame.
- add 4 potato, ½ tsp salt and saute on a low flame.
- add 2 tbsp water, cover and cook until the aloo is almost cooked.
- now add 1 tomato and saute for a minute.
- further, add 400 grams brinjal, ¼ tsp salt and mix gently until the spices are combined well.
- cover and cook or until brinjal is cooked well.
- finally, add coriander and enjoy aloo baingan recipe with roti.
ALOO BAINGAN RECIPE | POTATO EGGPLANT SABZI
Aloo baingan sabji is a delicious dish of potatoes and eggplants cooked in a spicy onion tomato masala.
Provided by Swasthi
Categories Side
Time 30m
Number Of Ingredients 15
Steps:
- Peel and slice potatoes lengthwise to ½ inch thickness and keep them immersed in a bowl of water until used.
- Add ¼ teaspoon salt to a large bowl of water. Rinse and slice eggplants lengthwise to 1 inch thickness and add them to the salted water.
- Pour oil to a hot pan and add cumin seeds. When they sizzle add onions and saute them until lightly golden. Don't brown them. (To make this in the Instant Pot Check the instructions above the recipe card)
- Add ginger garlic paste and saute just for 30 to 40 seconds, do not brown it.
- Remove the sliced potatoes from the water and add them to the pan. Stir fry for 2 to 3 minutes until they look slightly transparent.
- Lower the heat and cook them covered until half cooked. They are slightly tender but still undercooked at this stage.
- Then remove the eggplants and add them to the pan. Stir fry for 2 to 3 minutes until the skin of eggplants discolor.
- Cover and cook on a low heat until potatoes are completely cooked and fork tender, but not mushy. While you cook keep checking in between and give a stir to ensure the veggies are not burnt.
- Once the potatoes and eggplants are tender and fully cooked, sprinkle salt, turmeric, red chilli powder, garam masala and coriander powder. Gently mix and stir fry for 1 to 2 minutes.
- Turn the flame to medium, pour the tomato puree and mix well. Fry the aloo baingan until all of the raw smell from tomatoes vanishes. By then the masala also turns thick and clings on to the veggies.
- Pour ¼ cup water to make a semi dry aloo baingan. For a gravy version, pour 1 to 1¼ cup hot boiling water and mix. Taste test and add more salt if required. Simmer for a few minutes without covering until the curry thickens.
- Turn off the heat and garnish with coriander leaves.
Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 477 mg, Fiber 6 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
ALOO BAINGAN SABZI
Sailu says on her blog site: "Aloo Baingan is an easy to make dish from North India. Eggplant and potato make for a fantastic combo and when roasted together in a perfect combination of spices, these vegetables are a match made in heaven." I haven't tried this yet, but as soon as I have the spices it's first on my list!
Provided by Jostlori
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot with a lid, heat 1 tbsp oil. Add the cubed potatoes and sautee over low-med heat for 8-10 minutes until they are lighly crisped and colored on the outside. Remove and set aside.
- Add another 1/2 tbsp oil, heat, then add the chopped eggplants. Saute for 7-8 minutes, then remove and set aside.
- Add another 1/2 tbsp oil to the same pan and heat. When hot, add the cumin seeds and let them turn slightly brown. Then add the ginger paste, garlic, turmeric, chili powder, coriander and 3 tbsp water. Stir to combine.
- Add the chopped tomatoes and saute for 4 minutes.
- Add the potatoes and the eggplant to the tomato base and mix well.
- Add salt and garam masala, stir to combine. Then add 1/4 cup water, combine, then bring to a simmer (covered) for 8-10 minutes. Stir occasionally to make sure it doesn't dry out or stick to the pan and burn.
- Remove from heat and transfer to a serving bowl. Garnish with fresh coriander (cilantro) leaves.
- Serve with rice or rotis.
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