Aloo Baingan is a simple yet delectable North Indian-style sabzi made with potatoes (aloo), brinjal (baingan), and a few common household ingredients and spices. It’s a vegan, one-pot dish that is extremely easy to make and can be prepared in under an hour.
Aloo Baingan goes well with common Indian flatbreads like roti and parathas or can also be eaten as an accompanying dish with the all-time favourite dal and rice for a wholesome meal. It’s an effortless option for everyday meals, lazy weekends, and lunch boxes. And with Zilli’s Onion, Ginger, and Garlic Powders, you can save even more on cooking time!
This recipe of Aloo Baingan gives you a hearty meal that is perfectly balanced in flavour and tastes absolutely delightful. The Sabzi has a semi-dry gravy-like texture, bringing together the flavourful masalas with subtly sweet potatoes and mild and tender brinjal.
Here’s how you can enjoy this Easy Aloo Baingan Recipe:
Preparation Time: 10 minutes.
Cooking Time: 30 minutes.
Serves: 2 people.
Course: Main Course.
Cuisine: North Indian.
- 300 grams Baingan (Brinjal).
- 2 medium-sized Aloo (Potatoes).
- 4 tsp Water.
- ½ tsp Cumin.
- 1 Dry Red Chilli.
- 2-3 Small Green Chillies.
- Salt as per taste.
- ½ tsp Turmeric Powder.
- ½ tsp Coriander Powder.
- ½ tsp of Zilli's Ginger Powder.
- ½ tsp of Zilli's Garlic Powder.
- ½ tsp of Zilli's Red Onion Powder.
- 4 tsp Mustard Oil
- ½ tsp Garam Masala
- ½ tsp Methi (Fenugreek) Powder
How to Make Tasty Aloo Baingan Recipe:
Want to prepare your favourite Aloo and Baingan Recipe? Follow these steps:
- Start by removing the stem from your brinjal.
- Peel and dice your potatoes and brinjal into medium-sized pieces.
- Chop your green chillies.
- Heat 4 tsp of mustard oil in a pan.
- Add your cumin, green chillies, and dry red chillies, allowing them to sizzle for a moment.
- Add the brinjal and potatoes and sauté well, mixing them properly. Close the lid and cook for 2 minutes.
- Uncover and stir properly. Add a little water and mix again.
- Add turmeric powder, coriander powder, green chillies, Zilli’s Garlic Powder, Zilli’s Ginger Powder, Zilli’s Red Onion Powder, and salt to taste. Mix well.
- Close the Lid and Cook for 12 minutes on a medium flame. Check 2-3 times in between and deglaze with some water if the Sabzi seems to be sticking.
- Add Garam Masala and Fenugreek (Methi) Powder. Mix properly.
- Let it cook for 2 minutes with a closed lid.
Voila! Your Aloo Baingan is ready to serve and enjoy!
Tips and Variations for Aloo Baingan Recipe
- Dice your vegetables in medium-sized chunks, preferably 1-inch pieces, so they don’t get too mushy.
- Soak the diced potatoes and brinjal in water to prevent them from browning.
- Be gentle when mixing the brinjal, as it is tender and can easily get smashed.
- Adjust your cooking time based on your texture preference.
- Like it completely mushy? Cook it for an extended duration.
- Prefer your brinjal pieces intact? Add them a little after the potatoes and cook for a shorter time.
Variations for Aloo Baingan:
- Add Carom Seeds or Panch Phoron: Toss in ½ tsp ajwain (carom) seeds to bring in an extra dose of flavour. You can also use Zilli’s Panch Phoron Mix to add a kick of spice and make it even more appetizing.
- Pan-Searing: You can pan-sear the brinjal and potatoes before adding them to the dish for a wholesome fried aloo baingan recipe. It completely elevates the taste of this dish.
- Sweet Potato: You can also substitute regular potatoes with sweet potatoes. It will bring slightly sweet undertones in your dish.
Serving Ideas for Aloo Baingan Recipe:
Sprinkle some coriander leaves and squeeze in some lemon juice before serving to add more flavour and colour to the dish.
Since this recipe of Aloo Baingan results in a somewhat dry curry, you can pair it up with chapati, phulka roti, paratha, or even naan.
It’s also quite enjoyable on the side with dal tadka and plain or jeera rice, which is a popular combination. You can also balance the spiciness of this Aloo Baingan ki Sabji recipe with a cooling raita.