Potato & Brinjal Recipe- Authentic Indian Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Potato & Brinjal Recipe – Authentic Indian Vegetable Curry

Introduction

Oh, this potato and brinjal curry! It’s a hug in a bowl, honestly. This is one of those dishes my grandmother used to make, and the aroma would fill the entire house. It’s simple, comforting, and packed with flavour – a true taste of home. I’m so excited to share this authentic Indian vegetable curry with you. It’s perfect for a weeknight dinner, and it’s surprisingly easy to make!

Why You’ll Love This Recipe

This potato and brinjal (eggplant) curry, also known as aloo baingan, is a classic for a reason. It’s a wonderfully balanced dish – the potatoes offer a comforting starchiness, while the brinjal adds a lovely, slightly smoky flavour. The spice blend is warm and inviting, and it’s a fantastic way to enjoy a hearty, vegetarian meal. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 tbsp oil
• 1 tsp cumin seeds
• 0.5 tsp fennel seeds
• Pinch of asafoetida (hing)
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 1 green chilli, slit
• 1 onion, chopped
• 0.25 tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• 0.25 tsp cumin powder
• 4 potatoes, diced
• 0.75 tsp salt (plus more to taste)
• 1 tomato, chopped
• 400 grams brinjal (eggplant), cubed
• 2 tbsp fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Kashmiri Red Chilli Powder: Don’t skip this if you can help it! It gives the curry a beautiful, vibrant red colour without adding too much heat. It’s all about the colour, really.
• Asafoetida (Hing): This might seem a little strange, but trust me on this one. Asafoetida has a pungent smell in its raw form, but when cooked, it adds a wonderful savoury depth to Indian dishes. It’s almost umami-like! It’s particularly helpful for digestion too.
• Brinjal/Eggplant: There are so many varieties of brinjal! I love using the long, slender Indian varieties, but any kind will work. Just adjust the cooking time slightly depending on the type. Globe eggplants might need a little longer to cook through.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (wok) or a deep frying pan over medium heat. Once hot, add the cumin seeds and fennel seeds. Let them sizzle for a few seconds until fragrant.
2. Add the asafoetida, minced garlic, grated ginger, and slit green chilli. Sauté for about 30 seconds, until everything smells lovely and aromatic.
3. Now, toss in the chopped onion and cook until it turns golden brown. This takes about 5-7 minutes, so be patient! A good, golden-brown onion is the base of so much flavour.
4. Time for the spices! Mix the turmeric powder, Kashmiri red chilli powder, coriander powder, and cumin powder together. Add this spice blend to the pan and sauté for about a minute, stirring constantly to prevent burning.
5. Add the diced potatoes and ¾ tsp salt. Sauté for another 2 minutes, coating the potatoes in the spice mixture.
6. Pour in ½ cup of water, cover the pan, and cook the potatoes for 5-7 minutes, or until they are semi-soft. You don’t want them fully cooked yet, just starting to soften.
7. Add the chopped tomato and cook until it becomes mushy and breaks down, about 3-5 minutes.
8. Gently add the cubed brinjal and the remaining salt. Carefully combine everything, ensuring the brinjal is coated with the spices.
9. Cover the pan again and cook for 8-10 minutes, stirring occasionally, until the vegetables are tender. The brinjal should be soft and cooked through.
10. Finally, garnish with fresh coriander leaves before serving.

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook in stages to ensure the vegetables brown properly.
• Stir occasionally to prevent sticking and ensure even cooking.
• Taste and adjust the salt and spice levels as needed. Everyone’s palate is different!

Variations

• With Tomatoes: My friend, Priya, loves adding an extra tomato for a tangier flavour.
• With Peas: A handful of frozen peas added in the last 5 minutes of cooking adds a touch of sweetness.
• Spicier: Add another green chilli or a pinch of cayenne pepper for extra heat.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the Kashmiri red chilli powder to ½ tsp and omit the green chilli.
• Medium: Use the recipe as written.
• Hot: Add another green chilli or ¼ tsp of cayenne pepper.

Festival Adaptations (Navratri/Fasting Friendly)

During Navratri or other fasting periods, you can adapt this recipe by omitting the onion and garlic. You can also use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This potato and brinjal curry is delicious served with:

• Roti or chapati (Indian flatbread)
• Steamed rice
• A side of yogurt (raita)
• A simple dal (lentil soup)

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.

FAQs

What type of oil is best for this potato and brinjal curry?

Mustard oil is traditional and adds a lovely flavour, but any neutral oil like vegetable oil or sunflower oil will work well.

Can I make this curry ahead of time?

Yes, you can! The flavours actually develop even more overnight. Just reheat thoroughly before serving.

What is asafoetida (hing) and can I skip it?

Asafoetida is a resin with a pungent smell that adds a savoury depth to Indian dishes. While it’s best to include it, you can skip it if you absolutely can’t find it, but the flavour won’t be quite the same.

How do I prevent the potatoes from becoming mushy?

Don’t overcook the potatoes! Cook them until they are semi-soft before adding the brinjal.

Can I use a different type of brinjal/eggplant?

Absolutely! Globe eggplants, Japanese eggplants, or any other variety will work. You might need to adjust the cooking time slightly depending on the type.