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Aloo Baingan – Eggplant and Potato Curry Recipe

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3.9 from 12 reviews

Aloo Baingan is a flavorful Indian curry featuring tender eggplant and potatoes simmered in a spiced tomato-onion masala. This comforting dish balances the creaminess of roasted or pan-fried eggplant with hearty potatoes, infused with traditional spices and garnished with fresh cilantro and a splash of lemon juice. Perfect served with roti, naan, or rice for a satisfying vegetarian meal.

Ingredients

Main Ingredients

  • 1 small to medium (~450 g) globe eggplant, unpeeled
  • ¼ cup neutral oil, plus more for pan-frying or roasting the eggplant
  • 1 tsp cumin seeds
  • 1 medium (~245 g) yellow onion, finely chopped
  • 6-7 (~1 tbsp) garlic cloves, crushed
  • 1-inch (~1 tbsp) piece ginger, crushed
  • 2 medium (~300 g) tomatoes, finely chopped
  • 1 small green chili pepper (Thai or Serrano), sliced
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ¼-½ tsp red chili powder, or to taste
  • ½ tsp turmeric powder
  • ½ tsp ground black pepper
  • 2 tsp kosher salt, or 1½ tsp sea salt
  • 2 medium (400-450 g) russet potatoes, peeled and cubed into ¾–1-inch cubes (placed in water to prevent browning)

Garnish

  • 2 tbsp cilantro leaves, finely chopped
  • ¼ tsp garam masala or chaat masala (optional)
  • 1 tsp lemon juice

Instructions

  1. Prepare the Eggplant: Slice off the stem of the eggplant, then cut it widthwise into ¾-inch-thick rounds. Dice these rounds into 1-inch cubes, setting aside for cooking.
  2. Pan-Fry or Roast Eggplant: For pan-frying, heat ¼ cup oil in a large nonstick skillet over medium-high heat and add eggplant cubes in a single layer (in batches if needed). Fry 3 minutes on one side until golden, flip and cook 2-3 more minutes until browned, adding oil as needed. Remove and set aside. For oven roasting, preheat oven to 425°F (218°C). Toss eggplant with 2-3 tbsp oil and spread on a parchment-lined baking sheet. Roast for 30 minutes until golden brown and lightly charred, no flipping needed.
  3. Start the Curry Base: Heat oil in a heavy-bottomed pan over medium-high heat. Add cumin seeds and let them sizzle briefly. Add finely chopped onion and sauté, stirring often, until lightly golden, about 8-10 minutes. Deglaze the pan with 2 tbsp water to lift any browned bits.
  4. Add Aromatics and Spices: When the water evaporates, add crushed garlic and ginger. Cook for about 1 minute until fragrant and raw smell disappears. Stir in chopped tomatoes, sliced green chili, coriander powder, cumin powder, red chili powder, turmeric, black pepper, and salt. Cook until tomatoes soften and oil begins to separate from the masala, about 4-5 minutes. Add 2 tbsp water if the pan becomes too thick to prevent sticking and to help the tomatoes break down.
  5. Cook the Potatoes: Add cubed potatoes to the curry base and sauté for 2-3 minutes to start softening. Add ½ cup water, stir to combine, then reduce heat to low-medium. Cover and cook for 10 minutes, allowing the potatoes to partially cook and absorb flavors.
  6. Add Eggplant and Finish Cooking: Stir in the cooked eggplant, then cover again and cook for another 15-17 minutes, stirring occasionally. If the mixture sticks to the pan, add about ¼ cup water to deglaze. The eggplant should become soft and somewhat mushy, blending into the curry, and the potatoes should be tender.
  7. Final Saute and Seasoning: If needed, increase heat slightly and sauté for 2-3 minutes until the oil separates again and most of the eggplant breaks down further, thickening the curry. Taste and adjust salt or seasoning as desired.
  8. Garnish and Serve: Turn off the heat. Sprinkle chopped cilantro and optional garam masala or chaat masala on top. Drizzle lemon juice over the curry. Serve hot with roti, naan, or your choice of bread.

Notes

  • Eggplant can be cooked by pan-frying or oven roasting based on preference; roasting yields a deeper charred flavor while pan-frying provides a quicker caramelization.
  • Soaking cubed potatoes in water prevents them from browning before cooking.
  • Deglazing with water several times during the cooking process helps prevent the spices and masala from burning and ensures a smooth texture.
  • Adjust chili powder and green chili quantity to suit your preferred spice level.
  • This dish pairs beautifully with any Indian bread such as roti or naan, or simply steamed rice.

Find it online: https://marthatasty.com/aloo-baingan-eggplant-and-potato-curry-recipe/