Aloo Baingan (Eggplant and Potato Curry)

Aloo Baingan is an aubergine (eggplant) and potato curry from India and Pakistan. You can prepare this easy recipe as a mid-week meal. Naturally vegan and gluten-free potato curry.

Aloo baingan, also known as aloo baingan sabzi, aloo baingan masala or aloo baingan ki sabzi is a popular vegetable dish from the Indian subcontinent. Particularly in the regions of North India and Pakistan.

This vegan curry is made with potatoes (aloo) and eggplants (baingan) cooked together in a blend of aromatic spices, onions, tomatoes, and sometimes green peas.

This aloo baingan recipe is often served as a main course alongside sides, such as rice or Indian flatbreads, but it can also be eaten on its own as a hearty and satisfying vegetarian meal.

It is simple recipe that is perfect any night of the week.

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. 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 aka fresh cilantro. 

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

Aloo baingan or 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 prepare garlic and coriander naans or paratha.

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

For salads, an Indian salad like kachumber goes best to add freshness and balance. I have this kachumber with most of my Indian meals.

Raita is a yogurt-based side dish that complements the spiciness of aloo baingan. You can make raita by mixing yogurt, grated cucumber, chopped mint leaves, and salt.

Indian pickles and chutneys 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 is great with an Indian recipe.

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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