Even though I have a lot of curry recipes already on the blog, somehow my mind always rotates around my sister’s complaint that I don’t have many “serious” recipes. I still fail to understand what she means by it. Hehe… With the last couple of months teaching a lot about the management of time and resources, it has become really important to learn to cook with whatever is available in the pantry. Alhamdulillah, we never faced a situation where we were short on anything. We still could order online and recieve stocks, we could move out and get the grocery we wanted, but I do know of a lot of friends and acquaintances who stayed in complete lockdown areas and had to adjust with whatever they had with them, and with no option of getting in any deliveries.
I never knew that a combination of potatoes and brinjals existed till I found them online. Brinjal is not a vegetable that we love, even though I try to cook with it once in a while. I have found that it gets accepted when mixed with something else, since it tends to blend in and get lost between the ingredients, just like how it is in this aloo baingan. The aloo shines and the baingan simply pushes itself into oblivion, but after giving some textural differences. I pressure cook the potatoes so that the curry comes together very fast. Brinjal doesn’t take much time to cook, even if cut into chunks. so cooking the potatoes before hand makes it a quick fix. Do try it when you run out of ideas or are at loss with these ingredients… Hehe… Just pair it with some bread or frozen flatbreads and you are good to go… 🙂
Aloo Baingan | Potatoes with Brinjal
Ingredients
- 400 gm potatoes
- 400 gm eggplant/ brinjal
- 1 tbsp ghee
- 1 tsp cumin seeds
- A fat pinch of hing
- 1 large onion thinly sliced
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/4 tsp Kashmiri chilli powder
- 2 to matoes chopped
- Salt and pepper to taste
- 1/4 tsp garam masala powder
- 1 tbsp crushed kasuri methi
- 3 tbsp chopped coriander leaves
Instructions
- Pressure cook the potatoes for a whistle. Drain, peel and chop into big chunks. It is not necessary that it needs to be cooked completely.
- Chop the brinjal into fairly big slices. Toss in some salt and keep in a colander till use.
- Heat ghee in a saucepan. Splutter the cumin seeds and briefly fry the hing.
- Add the onions and saute till wilted and slightly browned.
- Add the ginger garlic paste and saute for a minute. Add the powders and cook for another minute.
- Add the tomatoes, splash in some water and cook till the tomatoes are completely mashed up and the masala is well cooked. Keeping adding little water if the mixture sticks to the pan.
- Toss in the brinjal and coat well with the masala. Cook till almost done.
- Add the potato chunks and toss well. Season well and cook till completely done.
- Add in the garam masala and kasuri methi and toss well. Switch off. Serve hot with coriander leaves, along with some naan or plain rice.
Aloo baingan is such a pleasant combo and satisfying meal with flat bread/roti. Made using regular ingredients, you cooked and presented it so beautifully.
Thank you so much Payal…
My all time favorite brinjal curry! Perfect to pair with basmati rice, and chapti. Your recipe and pictures are looks awesome!
Thank you so much Uma…
Sometimes we fail to notice simple and tasty recipes and this one is such kind…I love the use of kasoori methi leaves in the curry which will make it more flavorful…I would love it with any Indian Flatbread…
Thank you so much Amrita….
This sabzi is my favorite and I amke it for myself only as no one at my place likes to eat. it’s such a simple, soul satisfying meal best enjoyed with garam ghee wali chapati.
Thank you so much Lata…
I am a big aaloo baingan fan and I like your recipe with the kasuri methi. Will try it next time.
Thank you so much Sandhya…
I love aloo baingan and it’s one of my favorite Indian recipes. Your pics are so tempting. I will also make aloo baingan and roti for dinner today.
Thank you so much Vandana…
Such a beautiful dish and love all the spices you have added! I too love adding aloo with baingan; makes for a beautiful combo of textures and flavors!
Thank you so much Vanitha…
I love aloo baigan not so th erest of the family. should take the trick you do cook the baigan so that it disappears in to oblivation. Easy and delicious curry.
Thank you so much Archana…
Anything with Potatoes is always hit and this looks absolutely scrumptious. so flavorful and inviting. Would love to have with some hot pulkhas.
Thank you so much Narmadha…
I love aloo baingan, but have never made it at home myself. Now that I have eggplants growing in the backyard, it is time to try it. Love your recipe and want to make it right away. This will be perfect with rice or roti.
Thank you so much Sandhya…
The simplicity of this classic recipe is amazing. I love the way both these bland vegetables take up great flavour and for a perfect dish
Thank you so much Seema…
And I’ve grown up enjoying aloo, baigan combination every Sunday! This shaak as we call it was a must every Sunday with Tuvar dal khichdi and kadhi. Only difference is that instead of kasuri methi my mum would add fresh methi. Some of these simple curries are the best.
Love that Sunday meal! Thank you so much Mayuriji…
Aloo baingan is a popular combo in our home. This looks scrumptious. A smiple yet flavorful side dish.
Thank you so much Lathiya…
One of my favourite all time combination….Such a simple yet delicious curry. I have never added kasuri methi though..will try next time!!
Thank you so much Padma…
My mum being a huge of aubergine, she LOVE this humble sabji. Such an easy and quick recipe and perfect with any kind of flat bread. (Hayley)
Thank you so much Hayley…
I love baingan in any forms and aloo baingan is my favorite of all. The baingan when combine with aloo taste just wow.