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
ALOO BAINGAN (POTATO AND EGGPLANT)
If you love Indian food like I love Indian food, then let me tell you: We found the mother lode! Since I did not grow up with an Indian mother and not even an Indian aunt, I had to teach myself how to make authentic-tasting Indian food-but without using any oil. How's that for a challenge? Good news my friends, I have mastered at least some of it. We have even more eggplant recipes for you to try out! From Healthy Girl's Kitchen
Categories Salads & Side Dishes/">Salads & Side Dishes
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F. Lay out chopped eggplant on one non-stick cooking sheet and chopped potato on the other. Roast eggplant for approximately 15 minutes, until it is starting to soften but not mushy. Roast potatoes for approximately 25 minutes, until edges are starting to brown and potatoes are just cooked.
- While eggplant and potatoes are roasting, place the grated ginger, jalapeño, coriander powder, paprika, turmeric, and 2 tablespoons of water in a small bowl. Mix to make a paste.
- Heat a cast iron or nonstick pot over medium heat. Test the heat by adding one cumin seed to the pot; if seed cracks right away, the pot is heated to the right temperature.
- Add cumin seeds and asafoetida after seed cracks. Add the spice mixture and stir-fry for 20 seconds, stirring continuously.
- Add chopped tomato and stir-fry for a minute. Add tomato sauce. Mix well.
- Add roasted potatoes and eggplant. Mix gently and let it simmer for 3 to 4 minutes on medium-low heat. Taste and add salt, if needed. Turn off the heat and add chopped cilantro. Mix well. Chef's Note: Asafoetida is a spice derived from the resin extracted from a plant root. It has a pungent aroma that is very strong when raw but works as a flavor enhancer when cooked. It gives a unique flavor to most Indian dishes. It is also called "Hing," available in most Indian grocery stores.
BAINGAN ALOO(SPICED EGGPLANT POTATO INDIAN RECIPE)
Baingan Aloo is a quick and easy eggplant recipe with potatoes and spices. A vegan recipe that the whole family will love!
Provided by Vegan Richa
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- In a large pan, heat oil on medium heat for 2 minutes.
- Add in the mustard seeds and let them splutter.
- Add in the curry leaves and hing and give it a mix
- Add in the coriander seeds, cumin powder, ginger, garlic and chili and cook for 2 minutes
- Add in the potatoes and turmeric and mix well to coat. Cook for 2-3 minutes
- Add in the eggplants, tomato and salt and mix well to coat with all the spices.
- Cover and cook on low heat for 15-20 minutes stirring occasionally. I like my eggplants well cooked so i cook the dish for a few minutes longer. My mom likes hers just about done and not very mashed, so she cooks on low heat and doesnt stir it much.
- Serve hot garnished with freshly chopped cilantro leaves, with Rotis or Naan and a side dish of Daal(lentil curry)
Nutrition Facts : Calories 206 kcal, Carbohydrate 42 g, Protein 7 g, Fat 3 g, Sodium 313 mg, Fiber 16 g, Sugar 17 g, ServingSize 1 serving
VEGAN ALOO BAINGAN (POTATO AND EGGPLANT)
This is another great recipe from Manjula at Manjulaskitchen.com. I urge you to check it out. She has wonderful videos that show you step by step how to make hundreds of delicious recipes. This recipe is gluten-free and sugar-free.
Provided by Ex-Pat Mama
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a deep fry pan over medium-high heat. There should be at least 1 1/2 inches of oil in the pan. Make sure it is quite hot by dropping in a potato piece. If the potato begins to sizzle immediately then the oil is ready. If you start frying too soon the vegetables will absorb the oil and become greasy and unpleasant.
- Fry the potatoes until cooked through, turning several times - about 4 minutes. Remove them with a slotted spoon and drain on a paper towel lined platter.
- In the same manner, fry the eggplant in batches until it is all cooked and draining.
- In a small bowl mix the ginger, chili, coriander powder, turmeric powder, paprika and water to make a paste.
- Heat the tablespoon of water in a large fry pan. Test the heat by throwing in one cumin seed. If the seed crack and begins to sizzle right away, the oil is ready.
- Add the cumin seeds and ginger paste mixture and stir fry until you see the oil beginning to rise to the top of the paste.
- Add in the chopped tomatoes and cook until they begin to reduce. Add the salt. Return the eggplant and potatoes to the pan, reduce the heat to low and simmer for 3 or 4 minutes.
- Sprinkle chopped cilantro over all and serve.
Nutrition Facts : Calories 178.2, Fat 4.2, SaturatedFat 0.6, Sodium 600.1, Carbohydrate 33.4, Fiber 9, Sugar 8, Protein 5.2
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