Punjabi Aloo Baingan (Eggplant & Potato Curry)

This semi-dry Punjabi style Aloo Baingan is made with aubergine (eggplant) and potato cooked in an onion tomato bhuna masala. I love it as an easy 20 minute mid week main.

This naturally vegan sabji is made with potatoes (aloo) and eggplants (baingan) cooked together in a blend of aromatic spices, onions, garlic and tomatoes.

Other eggplant curry recipes we love are baingan bharta, baingan masala and Gujarati style ringan bateta nu shaak. Restaurant style Brinjal Bhaji is an easy recipe that is great for a weekend curry night. 

Aloo Baingan Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Aubergine/eggplant - cut into large pieces.

Potatoes - peeled and cut into wedges.

Onion, garlic, ginger - you will need finely chopped onion. Either chop or use a food processor.

Green chilies - I have used slit green chilli. To save time, you could also grind the chillies with the onion garlic mixture.

Tomatoes - You can crush fresh tomatoes or use tinned tomatoes/ passata. My preference is either tinned or passata as it gives a thicker gravy. Alternatively use tomato paste.

Spice powders - you need the four basic Indian spices - red chilli powder, turmeric powder, ground coriander powder, cumin powder, garam masala. I like to add the garam masala once the dish has finished cooking.

Cumin seeds - cumin seeds are added to hot oil.

Oil - I have used olive oil but you can use other flavourless oil. 

Garnish - coriander leaves.

Lemon juice - optionally add a squeeze of lemon juice at the end to round off the flavours.

How to make Aloo Baingan

Prepare your ingredients in advance.

Heat oil in a pan on medium heat.

When the oil is hot, add the cumin seeds. Once they sizzle, add in the chopped onion.

Allow the onion to cook until translucent then add the ginger garlic paste and cook the mixture on medium-high heat for 2-3 minutes or until the raw smell goes.

Tip in the chopped potatoes, mix everything well and cook with the lid on.

When the potatoes are half cooked, add in the eggplant pieces and mix well.

Cook until the potatoes and aubergine are tender but not completely cooked.

Add the green chillies, tomato and spice powders (leave out the garam masala until later).

If you need to add a tablespoon of water, do it here to prevent the masala burning. You do not want a lot of moisture in this recipe.

Add in the salt and cook on low heat until the vegetables are tender or around 4-5 minutes.

Finish with garam masala. Garnish with fresh cilantro when serving.

You can also follow the same recipe using the instant pot but I would stick to using sauté function rather than the pressure cook function.

Serving Suggestion

This Indian style potato eggplant curry can be served with a variety of Indian dishes as a main course. 

In Indian cuisine, there are many different bread recipes. I like soft rotlis best but you can also try garlic and coriander naans or plain paratha.

As it is a dry curry, I like to pair it with a side like dhaba style dal fry and jeera rice.

For salads, an Indian salad like onion, tomato and cucumber kachumber goes best to add freshness and balance.

Cucumber raita is a yogurt-based side dish that complements the spiciness of aloo baingan.

Indian pickles and poppadom dips are a great way to add some tanginess to your meal. Mango pickle or green chutney (made with cilantro and mint) are popular choices. A stack of fresh homemade poppadoms are great.

Storage

Leftovers can be stored in an airtight container and kept in the fridge for up to 3 days. 

I do not recommend freezing aloo baingan as the texture of the eggplant and potato will change upon defrosting. 

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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