Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Aloo Baingan
Sapana Behl
A spicy and tasty aloo baingan dry sabzi made with potatoes, and eggplant is a wonderful dish to pair with chapatis.
No ratings yet
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Course
Lunch
Cuisine
Indian
Servings
4
People
Equipment
Wok
Ingredients
1x
2x
3x
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
Adjust the spices a sper your taste.
Keyword
aloo baingan, aloo baingan dry sabzi, aloo baingan sabzi, potato egglant curry, punjabi all baingan
Tried this recipe?
Mention
@Behlsapana
or tag
#cookingwithsapana
!