Aloo Baingan Ki Sabji is a flavorful and quick-to-make Indian curry featuring tender potatoes and brinjal (eggplant) cooked together in a semi-dry masala, making it a perfect option to serve with roti or chapati for a delicious lunch or dinner. The combination of these two humble vegetables results in a uniquely earthy and hearty taste, enhanced by aromatic spices, onions, tomatoes, ginger, and garlic. This easy dish is a staple in many Indian households and can be spiced up or adapted to personal preferences, bringing versatility to your everyday meals.
Aloo Baingan Ki Sabji | Potato Brinjal Curry
Print RecipeIngredients
- 2 tbsp oil
- 1 tsp cumin seeds (jeera)
- ½ tsp fennel seeds (saunf)
- Pinch of hing (asafoetida)
- 3 cloves garlic, finely chopped
- 1 inch ginger, finely chopped
- 1 green chilli, slit
- 1 onion, finely chopped
- ¼ tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- ¼ tsp cumin powder
- 4 potatoes, peeled and cubed
- ¾ tsp salt (divided)
- ¼ cup water
- 1 tomato, finely chopped
- 400 grams brinjal/eggplant, diced
- 2 tbsp coriander leaves, finely chopped
Instructions
Heat oil in a large kadai and add cumin seeds, fennel seeds, and a pinch of hing; sauté until aromatic.
Add chopped garlic, ginger, and green chilli, then sauté briefly.
Add finely chopped onion and cook until golden brown.
Mix in turmeric, Kashmiri red chilli powder, coriander powder, and cumin powder; sauté on a low flame to release their flavors.
Stir in the cubed potatoes and half the salt, sauté for 2 minutes.
Pour in the water, cover, and cook on low flame until potatoes are almost tender.
Add chopped tomato and sauté for a minute.
Add diced brinjal and the remaining salt, mix gently to coat with spices.
Cover and cook until brinjal and potatoes are soft and cooked through.
Finish by sprinkling chopped coriander leaves and serve hot with roti.
Notes
Tips:
Chop potatoes and eggplants to similar medium sizes for even cooking and easy eating., Always cook potatoes first as they take longer to soften than brinjal., Do not overcrowd the pan; ensure proper sautéing for the best flavors., Experiment by adding veggies like carrots, beans, or peas for variety (the taste profile will change)., If you like your curry saucier, add a few more tomatoes or a splash of water., A pinch of garam masala at the end adds extra warmth.
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