Authentic Aloo Baigan Recipe: A Flavourful Indian Potato and Eggplant Curry
Explore the rich flavors of India with this Aloo Baigan recipe, a delightful curry featuring potatoes and eggplants cooked to perfection in a blend of aromatic spices. This authentic dish is a staple in North Indian cuisine, bringing warmth and depth to your dining experience.
| Course | Cuisine | Servings | Preparation Time | Cooking Time | Calories |
|---|---|---|---|---|---|
| Main Course | North Indian | 4 | 15 minutes | 30 minutes | 250 kcal |
Ingredients:
- 2 medium-sized potatoes, peeled and cubed
- 1 large eggplant, cut into medium-sized chunks
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, chopped
- 1/2 cup peas (optional)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Method:
- Heat oil in a pan and add cumin seeds and mustard seeds. Allow them to splutter.
- Add chopped onions and green chilies. Sauté until the onions turn golden brown.
- Add the tomato puree and cook until the oil separates from the masala.
- Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for 2 minutes.
- Add cubed potatoes, eggplant chunks, and peas (if using). Stir to coat the vegetables with the masala.
- Cover the pan and cook on medium heat until the vegetables are tender, stirring occasionally.
- Once the vegetables are cooked, add garam masala and salt to taste. Mix well.
- Garnish with fresh coriander leaves and serve hot with roti or rice.
Enjoy the delightful flavours of Aloo Baigan, a classic North Indian dish that’s sure to become a favourite in your home!
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