Aloo Baingan Sabzi Recipes

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ALOO BAINGAN RECIPE | POTATO EGGPLANT SABZI



Aloo Baingan Recipe | Potato Eggplant Sabzi image

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

1 cup chopped onions ((110 to 120 grams))
250 grams potatoes ((9 ounces))
250 grams eggplants ((9 ounces))
¾ cup tomato puree ((150 grams tomatoes pureed in a grinder))
1 green chilli ((optional))
2 tablespoons oil
½ to ¾ teaspoon cumin seeds
½ tablespoon ginger garlic paste ((or ½ inch ginger, 3 cloves of garlic chopped))
⅛ teaspoon turmeric
½ to ¾ teaspoon salt ((adjust to taste))
¾ to 1 teaspoon red chili powder ((adjust to taste))
1 to 1 ¼ teaspoon garam masala ((adjust to taste))
1 to 1 ½ teaspoon coriander powder ((adjust to taste))
¼ cup water for semi dry ((or 1¼ cups hot water for gravy))
1 tablespoon coriander leaves ( fine chopped)

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 RECIPE | ALOO BAIGAN KI SABJI | POTATO BRINJAL CURRY



aloo baingan recipe | aloo baigan ki sabji | potato brinjal curry image

easy aloo baingan recipe | aloo baigan ki sabji | potato brinjal curry

Provided by HEBBARS KITCHEN

Categories     curry

Time 30m

Number Of Ingredients 18

2 tbsp oil
1 tsp cumin / jeera
½ tsp fennel / saunf
pinch hing / asafoetida
3 clove garlic (finely chopped)
1 inch ginger (finely chopped)
1 chilli (slit)
1 onion (finely chopped)
¼ tsp turmeric
1 tsp kashmiri red chilli powder
1 tsp coriander powder
¼ tsp cumin powder / jeera powder
4 potato / aloo (peel & cube)
¾ tsp salt
¼ cup water
1 tomato (finely chopped)
400 grams brinjal / eggplant / baingan
2 tbsp coriander (finely chopped)

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 SABZI



Aloo Baingan Sabzi image

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

3 small eggplants, white or 3 small eggplants, green
2 potatoes, peeled and cubed
1 tomatoes, finely chopped
1 teaspoon ginger paste
1/2 teaspoon garlic, minced
1/2 teaspoon cumin seed
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon ground coriander
1 pinch garam masala
salt
coriander leaves (to garnish)
2 tablespoons cooking oil

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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