Aloo Baingan Masala (Potato & Eggplant Curry)

Ingredients

• 2 large Potatoes (Cut into large or small pieces as preferred, soaked in water)
• 1 large Eggplant (Brinjal) (Cut into large pieces, soaked in water)
• 2 small Onions (To be pureed)
• 1 inch piece Ginger (To be pureed with onions)
• 5-6 cloves Garlic (To be pureed with onions)
• 1-2 whole Green chillies (To be pureed with onions)
• 2-3 medium Tomatoes (Pureed (or finely chopped))
• 3-4 tablespoons Oil (For frying and cooking)
• 1/2 teaspoon Hing (Asafoetida)
• 1/2 teaspoon Haldi (Turmeric) powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Dhaniya (Coriander) powder
• 1/2 teaspoon Jeera (Cumin) powder
• 1/2 teaspoon Saunf (Fennel) powder
• 1 teaspoon Jeera (Cumin) seeds (For tempering)
• to taste Salt
• 1/2 cup Water (For gravy)
• 1/2 teaspoon Garam masala (To finish)
• 2 tablespoons Fresh coriander (Chopped, for garnish)

Instructions

1. Prepare potatoes and eggplant

   Peel (if desired) and cut 2 large potatoes into large or small pieces. Cut 1 large eggplant into large pieces. Soak both in separate bowls of water to prevent browning. Set aside.

   Time: PT7M

2. Mix spice paste

   In a small bowl, combine 3 tbsp water, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp fennel powder. Mix well to form a thick paste. Set aside.

   Time: PT3M

3. Shallow fry potatoes and eggplant

   Heat 2-3 tbsp oil in a large pan/kadai over medium heat. Add 1/2 tsp hing (asafoetida). Drain and add the potato and eggplant pieces. Stir-fry on high flame for 2-3 minutes until they start to turn golden brown.

   Time: PT5M

4. Partially cook potatoes and eggplant

   Add a little salt, mix well, cover with a lid, and cook on low-medium flame for 4-5 minutes until about 80% cooked. Stir occasionally. Remove from pan and set aside.

   Time: PT6M

5. Make onion-ginger-garlic-chilli paste

   In a blender, combine 2 small onions, 1-inch ginger, 5-6 garlic cloves, and 1-2 green chillies. Blend to a smooth paste. Set aside.

   Time: PT4M

6. Prepare tomato puree

   In the same blender, puree 2-3 tomatoes (or finely chop if preferred). Set aside.

   Time: PT2M

7. Cook onion paste

   Heat 1 tbsp oil in the pan. Add 1 tsp cumin seeds. Add the onion-ginger-garlic-chilli paste. Cook on medium flame for 3-4 minutes until golden brown, stirring often.

   Time: PT4M

8. Cook spice paste

   Lower heat. Add the prepared spice paste. Cook for 2-3 minutes, stirring, until fragrant and oil starts to separate.

   Time: PT3M

9. Add tomato puree

   Add the tomato puree. Cook for 3-4 minutes, stirring, until the mixture thickens and oil starts to separate.

   Time: PT4M

10. Add water and simmer

    Add 1/2 cup water and salt to taste. Mix well and bring to a simmer.

    Time: PT2M

11. Combine vegetables with gravy

    Return the partially cooked potatoes and eggplant to the pan. Mix gently until well coated in the gravy.

    Time: PT2M

12. Final cook

    Cover and cook on low-medium flame for 4-5 minutes until vegetables are fully cooked and gravy is thick. Stir occasionally.

    Time: PT5M

13. Finish and garnish

    Add 1/2 tsp garam masala and chopped fresh coriander. Mix and cook for 1-2 minutes. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

190

Protein

4g

Carbohydrates

32g

Fat

6g

Fiber

6g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Eggplant (Brinjal): Japanese eggplant, Zucchini (texture will differ)
• Instead of Onions: Shallots
• Instead of Ginger: 1 tsp ginger paste
• Instead of Garlic: 1 tsp garlic paste
• Instead of Green chillies: Jalapeño, Serrano
• Instead of Tomatoes: Canned tomatoes
• Instead of Oil: Ghee, Sunflower oil
• Instead of Hing (Asafoetida): Omit if unavailable
• Instead of Red chilli powder: Cayenne pepper
• Instead of Saunf (Fennel) powder: Omit if unavailable
• Instead of Fresh coriander: Cilantro

Equipment Needed

• Knife
• Cutting board
• Mixing bowls
• Large pan or kadai
• Lid for pan
• Spatula or large spoon
• Blender or mixer
• Small bowl
• Measuring spoons

Critical Steps — Do Not Skip

• Shallow fry potatoes and eggplant until golden brown.
• Partially cook potatoes and eggplant before adding to gravy.
• Cook onion paste until golden but not burnt.
• Cook spice paste thoroughly to avoid raw taste.
• Final simmer to ensure vegetables are fully cooked and gravy is thick.

Chef Tips from the Video

• For a richer flavor, use mustard oil or ghee instead of regular oil.
• If you like a smokier flavor, roast the eggplant over an open flame before chopping.
• Serve with roti, paratha, or steamed rice.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month. Thaw and reheat gently.

Room temperature: Safe for up to 4 hours; refrigerate promptly.

Make-Ahead Tips

• You can prepare the onion and tomato purees ahead and refrigerate for up to 2 days.
• The entire curry can be made a day ahead; flavors improve overnight.