Homestyle Aloo Baingan Recipe

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.

Course Main Course

Cuisine pakistani, indian

Diet Gluten Free, Halal, Vegan

Prep Time 5

Cook Time 30

Servings as a side

Calories 176kcal

Author Sarah Mir

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.

Notes

eggplants: given the immense variety of eggplants it is difficult to give a numerical equivalent for how many. I would say eyeball it so it's a little less than the potatoes in volume.

Nutrition