Baingan Aloo Recipe
Baingan Aloo is a classic Indian vegetarian dish that combines the succulent, velvety texture of eggplant (baingan) with the earthy, comforting taste of potatoes (aloo). This delectable duo is cooked in a rich, aromatic sauce that boasts a symphony of flavors from a medley of traditional Indian spices, including cumin, coriander, turmeric, and garam masala. Baingan Aloo is a staple in many Indian households, enjoyed for its heartwarming taste, satisfying texture, and exceptional nutritional value. This dish showcases the incredible complexity and depth of flavors that Indian cuisine has to offer, making it a must-try for any food enthusiast.
Ingredients
- 1 Eggplant / brinjal / baingan chopped
- 3 tbsp oil
- 2 garlic chopped
- 1 Onions chopped
- 1 tsp ginger paste or grated ginger
- 1 tsp Cumin (Jeera)
- pinch Asafoetida / hing
- 1 tsp salt
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp Red Chilli Powder
- 2 potatoes chopped
- 1 tomato chopped
- 1 green chillies chopped
- coriander leaves / cilantro garnishing
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Chop 1 brinjal into smaller pieces and dip into a bowl of water. This step would help brinjal pieces not getting brown.
- Peel and chop potatoes in smaller pieces.
- Also, finely chop all veggies for the recipe.
Cooking
- Now, heat 3 tbsp oil in a Kadai or Pan over medium flame and add 2 chopped garlic cloves. Sauté till raw aroma goes away.
- Add 1 chopped onion and 1 tsp ginger paste. Sauté till onions turn translucent.
- Now add 1 tsp cumin seeds, pinch of asafoetida, 1 tsp salt, ½ tsp coriander powder, ¼ tsp turmeric powder and ¼ tsp red chili powder.
- Sauté all spices till fragnant and add 2 chopped potatoes.
- Cover and cook till potatoes are 80% done. Sprinkle some water if masala looks very dry.
- Then, add 1 chopped tomato and 1 chopped green chili with chopped brinjal pieces.
- Mix well the potatoes and cook again with the closed lid.
- Stir occasionally to check the brinjal. Do not overcook, as brinjal will turn mushy.
- At the end, garnish with fresh chopped coriander leaves.
- Serve hot Aloo Baingan with roti, paratha, naan or rice.
Equipment Used for This Recipe
Step by Step Video of Recipe
Notes & Tips
- Adjust salt and spices as per your taste preference.
- Use any neutral tasting oil for the recipe. You can also make Aloo Baingan in mustard oil.
- You could also ginger garlic paste in place of fresh ginger and garlic.
- Selecting the Best Eggplant: Choose an eggplant with smooth, shiny skin and a deep purple color. The eggplant should feel heavy for its size and have a firm, yet slightly yielding, flesh when gently pressed.
- Cooking the Potatoes Evenly: To ensure that the potatoes in your Baingan Aloo cook evenly, cut them into uniform, bite-sized pieces. This will help them cook at the same rate, resulting in a perfectly cooked dish with a balanced texture.
- Building Flavor with Spices: Toasting the spices in oil before adding the vegetables allows the flavors to deepen and intensify, resulting in a more robust and aromatic dish. Be careful not to burn the spices, as this can result in a bitter taste.
Nutrition Information (Note: Approximate)
Nutrition Facts
Baingan Aloo Recipe
Amount per Serving
Calories
230
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Sodium
634
mg
28
%
Potassium
847
mg
24
%
Carbohydrates
31
g
10
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
4
g
8
%
Vitamin A
329
IU
7
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
2
mg
10
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.5
mg
25
%
Vitamin C
32
mg
39
%
Vitamin E
2
mg
13
%
Vitamin K
16
µg
15
%
Calcium
43
mg
4
%
Iron
2
mg
11
%
Magnesium
50
mg
13
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.