Tender spiced chunks of eggplants and potatoes in a simple comforting spice base, this Pakistani classic Aloo Baingan or Baingan Aloo is an easy one pot potato and aubergine dish that is so satisfying.
I always feel that the most important thing to know about a recipe before I make it is what it's supposed to taste like.
This Aloo Baingan or Aaloo Baingan if you will is delicately spiced, with punchy tomatoes and garlicky undertones.
It is decidedly not:
- A salan or a curry - so no cubes of veggies floating in onions and oil
- A bharta ie the eggplant is not cooked to a paste
If that is what you are looking for then friends let's continue. Also, I am just saying, if we align on sabzi philosophy then can I suggest you try my 20 minute Aloo Palak and the classic punchy Aloo Gobi.
3 Sabzi Things to Know About Making ANY Sabzi
1.) Anytime you add water to the pot you are going to soften the edges and dilute the flavour. Most vegetables leave their own liquid at low heat and that requires patience, but makes for a more flavorful dish.
2.) The frying of onions is EVERYTHING. Curries or Salans are relatively more forgiving, but in a sabzi recipe if you end up browning your onions your entire dish will be off balance. Lovely, lightly golden brown edges to most translucent onions are key.
3.) Don't burn your spices. Whenever a recipe asks for the spices to go in to the oil make sure your oil isn't super hot. If it is, then feel free to turn it down or add a splash of water to bring the temperature down. I know, I know, I just said the W word. It's okay to add it before you add the veggies especially because a tiny splash will evaporate out.
Aloo Baingan Ingredient Highlights
Fresh
- Potatoes - Yukon Gold / Yellow Fleshed ALWAYS - creamy, buttery and just *chefs kiss*
- Eggplant - Whichever kind you like (personal preference for South Asian or Chinese eggplant)
- Tomatoes - robust Roma/ Plum are my favorite
- Onions - yellow cooking onions or red, my preference is for the latter
Spices
- Freshly cracked black pepper: unusual, but it's bright punchy flavour and texture are delightful!
Making Aloo Baingan: Timing + Colour
1.) When sauteeing your onions as soon as the edges brown add in the next ingredients to halt the cooking.
2.) Headstart the Potatoes: We cook these first because they take longer than eggplant which can become mushy fast. Remember not to add any water UNLESS your masala is sticking/burning because the BEST flavour comes from the vegetables themselves. Adding water changes the flavour and texture.
3.) Once the eggplant is in and cooking don't stir it too much because it will get mushy!
4: FInishing touches are EVERYTHING: You HAVE TO taste and adjust seasoning. A great sabzi is about balance, and balance varies by tastebuds so taste away. Twice to be sure.
What to Serve with Baingan Aloo
Like with all sabzis I feel chapati and dahi alone are amazing, but here are some droolworthy combos.
Homestyle Aloo Baingan Recipe
Equipment
- Saute Pan with a lid
Ingredients
- ⅓ cup diced onion
- ¾ tsp cumin seeds
- 500 g yellow potatoes (3-4) cut into small cubes
- 700 g eggplants cut similarly sized to potatoes, look at notes for how many.
- 400 g tomatoes (2)
- 1 minced green chili
- 1 tsp garlic paste or 4-5 cloves freshly crushed garlic
- ½ tsp chilli flakes
- ½ tsp chilli powder
- ¼ tsp haldi
- ¾ + ¼ tsp salt
Finishing touches
- salt
- freshly cracked black pepper
- a squeeze of lemon juice
- 2 tbsp cilantro (chopped)
- 2-3 green chilies
Instructions
- Heat the oil and add your cumin seeds until they sizzle. Add onions and saute the onion until the edges are bronze
- Add your tomatoes, garlic, and ¾ tsp salt
- Mix well and cook on medium heat until the mixture looks softened and a little jammy.
- Add your spices and mix.
- Stir in your cubed potatoes and cover with a tight fitting lid and cook on low heat for 15=20 minutes. Only add water if it starts to burn.
- As soon as your potatoes are fork tender add your eggplant to the pan, sprinkle with salt, and mix well.
- Cover and cook again on low heat until the eggplant is also tender - usually ten minutes.
- Add a tbsp of cilantro, 1 diced green chili, a squeeze of lemon juice, your freshly cracked pepper
- Mix, and taste. Adjust seasoning then add more cilantro and chilies to garnish and serve.
Sonia Allana says
Thank you for the recipe. Can you specify how much oil to use please.
Sarah Mir says
Great question - so I do find that this particular one takes a little bit of oil to cook (you can drain the excess at the end). You want about a cm layer to get the onions to the colour you need, this roughly works out to about 3-4 tbsp in my pan. Hope that helps!!!
Angel says
It calls for cumin seeds but I didn't see them in the recipe...
Sarah Mir says
Thanks for the catch! fixed it!
S awan says
Thank you Sarah! So many important details covered in your post! Help me better cook and a better guide as my kids begin cooking...
Sarah Mir says
my absolute pleasure!