why make this recipe
Aloo Baingan is a delightful and comforting dish that combines the earthy taste of baby eggplants and the heartiness of potatoes. This recipe is quick to make, making it perfect for busy weeknights or when you need a satisfying meal in a hurry. The blend of spices adds flavor without overwhelming the natural taste of the vegetables, making it a favorite for families and friends alike.
how to make Aloo Baingan
Ingredients:
- 6 to 8 pieces Baby Eggplants (Choose firm ones for even cooking.)
- 1 piece Medium Russet or Red Potato (Chop into 1-inch cubes.)
- 1 tablespoon Oil (Any neutral oil can be used.)
- 1 teaspoon Mustard Seeds (Can substitute with cumin seeds.)
- â…› teaspoon Asafetida (Substitute with garlic powder if unavailable.)
- 1½ tablespoons Garlic, minced (Fresh is best for maximum flavor.)
- 12 pieces Curry Leaves (Can use bay leaves as an alternative.)
- ¼ teaspoon Turmeric (No substitutions recommended.)
- 1 teaspoon Red Chili Powder (Adjust according to taste.)
- 1 teaspoon Cumin Powder (Freshly crushed seeds recommended.)
- 2 teaspoons Coriander Powder (No substitutes necessary.)
- 2 teaspoons Salt (Adjust to taste.)
- 1 cup Water (Adjust for desired curry consistency.)
- ¼ cup Ground Peanuts (Omit if there are nut allergies.)
- Cilantro (Use as a fresh herb garnish.)
Directions:
- Start by heating the oil in a pan over medium heat.
- Add the mustard seeds and let them splutter for a few seconds.
- Incorporate the asafetida and minced garlic, stirring to avoid burning.
- Add the curry leaves and sauté for a minute until fragrant.
- Mix in the chopped potatoes and cook for about 3-4 minutes, stirring occasionally.
- Add the baby eggplants and continue cooking, mixing well.
- Sprinkle in the turmeric, red chili powder, cumin powder, coriander powder, and salt.
- Pour in the water and stir everything together.
- Cover the pan and let it simmer for 10-15 minutes, or until the vegetables are tender.
- If using, fold in the ground peanuts and let them warm through.
- Garnish with fresh cilantro before serving.
how to serve Aloo Baingan
Serve Aloo Baingan hot with steamed rice, roti, or naan. A side of yogurt or a fresh salad can add a refreshing touch to your meal.
how to store Aloo Baingan
Allow any leftovers to cool to room temperature. Transfer them to an airtight container and store them in the refrigerator. Aloo Baingan can be kept for up to 3 days.
tips to make Aloo Baingan
- Choose eggplants that feel firm to the touch for the best results.
- Adjust the spices according to your preference for heat.
- Try to chop the potatoes uniformly for even cooking.
variation
For a creamy variation, add a splash of coconut milk at the end of cooking. You can also substitute the ground peanuts for sesame seeds for a different flavor profile.
FAQs
1. Can I use big eggplants instead of baby ones?
Yes, but be sure to cut them into smaller pieces for even cooking.
2. Is it possible to make this dish vegan?
Absolutely! This recipe is naturally vegan as it does not contain any animal products.
3. Can I freeze Aloo Baingan?
Yes, you can freeze it. Just ensure it’s in an airtight container, and it will last up to a month. Thaw it in the fridge before reheating.
Aloo Baingan
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A delightful and comforting dish combining earthy baby eggplants and hearty potatoes, seasoned with spices for a flavorful experience.
Ingredients
- 6 to 8 pieces Baby Eggplants (Choose firm ones for even cooking.)
- 1 piece Medium Russet or Red Potato (Chop into 1-inch cubes.)
- 1 tablespoon Oil (Any neutral oil can be used.)
- 1 teaspoon Mustard Seeds (Can substitute with cumin seeds.)
- â…› teaspoon Asafetida (Substitute with garlic powder if unavailable.)
- 1½ tablespoons Garlic, minced (Fresh is best for maximum flavor.)
- 12 pieces Curry Leaves (Can use bay leaves as an alternative.)
- ¼ teaspoon Turmeric (No substitutions recommended.)
- 1 teaspoon Red Chili Powder (Adjust according to taste.)
- 1 teaspoon Cumin Powder (Freshly crushed seeds recommended.)
- 2 teaspoons Coriander Powder (No substitutes necessary.)
- 2 teaspoons Salt (Adjust to taste.)
- 1 cup Water (Adjust for desired curry consistency.)
- ¼ cup Ground Peanuts (Omit if there are nut allergies.)
- Cilantro (Use as a fresh herb garnish.)
Instructions
- Start by heating the oil in a pan over medium heat.
- Add the mustard seeds and let them splutter for a few seconds.
- Incorporate the asafetida and minced garlic, stirring to avoid burning.
- Add the curry leaves and sauté for a minute until fragrant.
- Mix in the chopped potatoes and cook for about 3-4 minutes, stirring occasionally.
- Add the baby eggplants and continue cooking, mixing well.
- Sprinkle in the turmeric, red chili powder, cumin powder, coriander powder, and salt.
- Pour in the water and stir everything together.
- Cover the pan and let it simmer for 10-15 minutes, or until the vegetables are tender.
- If using, fold in the ground peanuts and let them warm through.
- Garnish with fresh cilantro before serving.
Notes
Serve Aloo Baingan hot with steamed rice, roti, or naan. For a refreshing touch, add a side of yogurt or salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian