Baingan Aloo Recipe – Authentic Bengali Potato & Eggplant Fry

Last Updated on 4 months by Neha Deshmukh

Baingan Aloo Recipe – Authentic Bengali Potato & Eggplant Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Baingan Aloo, a classic Bengali potato and eggplant fry. This dish is pure comfort food, packed with flavour, and reminds me of my grandmother’s kitchen. It’s the kind of dish that just feels like home. I first made this myself when I moved away from home and was craving a little piece of my childhood. It’s surprisingly easy to make, and I promise, the aroma alone will have everyone gathered in the kitchen!

Why You’ll Love This Recipe

This Baingan Aloo isn’t just delicious; it’s a little slice of Bengali culinary tradition. It’s a wonderfully balanced dish – the slight bitterness of the eggplant beautifully complements the soft potatoes and the warm spices. Plus, it’s a fantastic side dish, but hearty enough to be a meal on its own with some roti or rice. You’ll love how quickly it comes together, making it perfect for a weeknight dinner.

Ingredients

Here’s what you’ll need to create this flavourful dish:

• ½ kg Eggplant/Brinjal/Baingan, diced
• 2 Potatoes, diced
• 3 Tomatoes, chopped
• ¼ tsp Panch Phoran
• 1-2 pinch Asafoetida (hing)
• 1.5 tbsp Garlic paste
• ½ tsp Turmeric powder (Haldi)
• 1 tbsp Coriander powder (dhania)
• 1 tbsp Cumin powder
• Red chili powder, to taste
• 2 Whole red chilies
• Salt, to taste
• 4.5 tbsp Mustard Oil

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe sing!

• Mustard Oil: This is the oil for authentic Bengali cooking. It has a distinct pungent flavour that mellows out when heated and adds a unique depth to the dish. Don’t be scared of the smell when it’s cold – it’s supposed to smell like that!
• Panch Phoran: This translates to “five spices” and is a quintessential Bengali spice blend. It typically includes fenugreek, nigella, cumin, mustard, and fennel seeds. It adds a wonderful aromatic complexity. You can usually find it at Indian grocery stores, or online.
• Asafoetida (Hing): A little goes a long way! This resin has a strong, pungent smell in its raw form, but it adds a savoury, umami flavour to the dish when cooked. It’s also known for aiding digestion.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dice your potatoes and eggplant into roughly 1-inch cubes. Pop them into a bowl of cold water – this prevents them from turning brown while you prep everything else.
2. Now, heat the mustard oil in a kadhai or a deep pan over medium-high heat. Once it’s hot (you’ll see a slight shimmer), add the panch phoran, asafoetida, and whole red chilies. Let them sizzle and temper for about 30 seconds, until they become fragrant. This is where the magic starts!
3. Drain the potatoes and eggplant and add them to the pan. Sprinkle with turmeric powder and salt. Give everything a good stir-fry for a couple of minutes. Then, cover the pan and let it cook on high heat for about 5 minutes. This helps to soften the veggies a bit.
4. Next, add the garlic paste, coriander powder, cumin powder, and red chili powder. Mix well, ensuring everything is coated in the spices. Cook for another 2-3 minutes, until the raw spice aroma disappears.
5. Add the chopped tomatoes. Cover the pan again and simmer on low heat for about 10-15 minutes, or until the tomatoes have softened and the vegetables are fully cooked. Stir occasionally to prevent sticking.
6. Give it a final taste and adjust the salt or chili powder if needed. If the mixture seems too dry, add a splash of water to reach your desired consistency.
7. Serve hot with chapatis, roti, or as a side dish with rice and dal.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the vegetables in two batches to ensure they brown properly.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) towards the end of cooking.
• Keep a close eye on the mustard oil – it has a low smoke point, so don’t overheat it.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden dairy ingredients (some brands do).
• Spice Level Adjustment: My family loves a good kick, but you can easily adjust the spice level by reducing the amount of red chili powder. Start with a small amount and add more to taste.
• Regional Variations: In North India, you might find versions of this dish with amchur (dry mango powder) for a tangy flavour. Bengali versions, like this one, tend to focus on the aromatic spices and the flavour of the mustard oil. My friend’s mom adds a tiny bit of sugar to balance the flavours – it’s delicious!

Serving Suggestions

Baingan Aloo is incredibly versatile. It’s fantastic with:

• Warm chapatis or roti
• Steaming hot rice and dal
• As part of a larger Indian thali (platter)
• A side to grilled meats or fish

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

• What is Panch Phoran and where can I find it? Panch Phoran is a Bengali five-spice blend. You can find it at most Indian grocery stores or online retailers.
• Can I use a different oil instead of mustard oil? While mustard oil is traditional, you can use vegetable oil or sunflower oil as a substitute. However, the flavour won’t be quite the same.
• How do I prevent the vegetables from becoming mushy? Don’t overcook the vegetables! Keep a close eye on them and cook until they are tender but still hold their shape.
• What is the best way to adjust the spice level? Start with a small amount of red chili powder and add more to taste. You can also remove the seeds from the chilies to reduce the heat.
• Can this dish be made ahead of time? Yes, you can make it a day ahead. The flavours will develop even more overnight! Just reheat gently before serving.

Enjoy this little piece of Bengal in your kitchen! Let me know in the comments how it turns out for you. Happy cooking!