A spicy and tasty aloo baingan dry sabzi made with potatoes, and eggplant is a wonderful dish to pair with chapatis.
Aloo Biangan
A very simple, traditional Punjabi style potato and eggplant dry curry that pairs very well with hot ghee smeared chapatis/roti. The combination of Potato (Aloo) and Eggplant(Baingan) with spices makes it a delicious sabzi and the best part is it just takes a few minutes to prepare. Try it once and enjoy this simple spicy delicacy that you will never forget.
You can make the dish with the big eggplants we get in supermarkets or even the small sized eggplants from Asian grocery stores. The one thing you need to keep in mind is eggplants absorb too much oil while cooking, but by cooking them this way they won’t.
Ingredients Needed:
The basic ingredients to make the aloo baingan are as follows.
- First, Potato- Small medium sized potatoes cut in cubes.
- Eggplant-One big or few small baby eggplants would be fine for the recipe.
- Tomato and green chili-Red wine tomatoes and finger chillis.
- Spices-Few basic spices coriander, turmeric, red chilli, and garam masala.
How to make Aloo Bingan?
The recipe is from my mother in law. First step is to deep fry the potatoes until they are golden and crispy. Once potatoes are ready, cook the eggplants in tomato and spices base until they become soft. Finally add the fried potatoes onto the cooked eggplant and mix everything to combine.
Garnish with chopped coriander leaves and serve the aloo baingan with roti.
Looking for more such dry sabzi recipes to get some ideas for your lunch or dinner? Do not miss my Aloo Palak and Lauki Sabzi and the best one’s Cauliflower Potato Kurma.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Aloo Baingan
Equipment
- Wok
Ingredients
- 1 big Eggplant or 7-8 small baby eggplant
- 5-6 small potatoes cut in cubes
- 2-3 garlic chopped
- 1 teaspoon ginger finely chopped
- 2 to matoes chopped
- 2-3 green chilly chopped
- 1 teaspoon cumin seeds
- 1/2 cup oil
- 1/4 cup coriander leaves chopped
- Spices:
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilly powder
- salt to taste
- 1 teaspoon garam masala
Instructions
- Heat oil in a wok and deep fry the potato cubes until golden and crispy. Remove from oil and place them on kitchen towel.
- Into the remaining oil add cumin seeds, ginger, and garlic cloves. Saute for 1 minute.
- Now add tomatoes and green chilies in it. Cook for a minute.
- Add all spices and salt. Stir them with tomatoes.
- Add eggplant pieces over the tomatoes and cook covered until eggplant is soft.
- Let it cook for 5-7 minutes without stirring (with closed lid).
- Stir in the fried potatoes.
- Remove from heat, add chopped coriander.
- Serve hot with roti.
Notes
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Aloo Bingan and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, and Pinterest.
Best Regards,
Sapana Behl
blog is very informative and gracefully..your guideline is very good.Thank you…
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