Eggplant Potato Recipe – Authentic Indian Stir-Fry with Fenugreek

Last Updated on 2 months by Neha Deshmukh

Eggplant Potato Recipe – Authentic Indian Stir-Fry with Fenugreek

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting, and relatively easy Indian dish to whip up. This eggplant and potato stir-fry (or baingan aloo as it’s often called) is exactly that. It’s a staple in many Indian homes, and I’m so excited to share my version with you. I first made this when I was trying to recreate my grandmother’s cooking, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s packed with flavor, wonderfully aromatic, and comes together in under 30 minutes. Plus, it’s a fantastic way to enjoy seasonal vegetables. The combination of tender potatoes and eggplant, seasoned with warming spices and a touch of tanginess, is simply irresistible. It’s a perfect weeknight meal that feels a little bit special.

Ingredients

Here’s what you’ll need to make this delicious eggplant potato stir-fry:

• 2 pounds potatoes, peeled and cubed
• 1 pound eggplant, cubed
• 2 tbsp oil
• 0.25 tsp fenugreek seeds (methi)
• 0.5 tsp cumin seeds
• 1 fresh green chili, finely chopped (or more, to taste!)
• 1 garlic clove, minced
• 1 tsp turmeric powder
• 0.5 tsp chili powder
• 1 tbsp brown sugar
• 0.5 tsp salt
• 2 tbsp lemon juice
• 0.25 cup chopped cilantro, for garnish

Ingredient Notes

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

• Fenugreek Seeds (Methi): Don’t skip these! They add a unique, slightly bitter flavor that’s so characteristic of Indian cooking. You can find them at most Indian grocery stores, and sometimes in the spice aisle of larger supermarkets.
• Chili Powder: Indian chili powder can vary a lot in heat. Kashmiri chili powder is great for color and mild heat, while other varieties can be quite spicy. Adjust the amount to your preference.
• Potatoes: I prefer using Yukon Gold or red potatoes for this recipe, as they hold their shape well during cooking. But any potato that’s good for boiling will work.
• Eggplant: Indian eggplants are typically smaller and more tender. Globe eggplants work perfectly fine, but you might want to salt them beforehand to draw out some of the bitterness (see FAQs).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a wide pan or wok over medium heat. Once it’s shimmering, add the fenugreek seeds, cumin seeds, green chili, and minced garlic. Sauté for about 20 seconds, until fragrant. This is where the magic starts!
2. Add the cubed potatoes and 2.5 cups of water. Cover the pan and cook for about 5 minutes, or until the potatoes are partially tender. You want them to be able to withstand a little more cooking without completely falling apart.
3. Now, add the eggplant, turmeric powder, chili powder, salt, and brown sugar. Stir well to combine. Cover the pan again and cook for another 10-15 minutes, stirring every 5 minutes, until the eggplant and potatoes are tender and the spices are well incorporated.
4. Turn off the heat. Stir in the lemon juice and chopped cilantro. Give it a good mix, and that’s it! Serve warm with rice or paratha.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook in two batches to ensure even cooking.
• Keep an eye on the water level. If the pan gets too dry, add a splash more water.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• With Tomatoes: Add 1 chopped tomato along with the eggplant for a richer sauce. My aunt always adds tomatoes!
• With Onions: Sauté 1 chopped onion along with the garlic and chilies for extra flavor.
• Spiced Up: Add a pinch of garam masala at the end for a more complex flavor profile.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your sugar is vegan-friendly (some refined sugars are processed with bone char).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chili powder to ¼ tsp or omit it altogether.
• Medium: Use the ½ tsp chili powder as written in the recipe.
• Hot: Add ¾ tsp – 1 tsp chili powder, or add a pinch of cayenne pepper.

Festival Adaptation (Navratri/Fasting Friendly)

During Navratri or other fasting periods, you can adapt this recipe by omitting the eggplant (as it’s sometimes avoided during fasting) and using potatoes only. You can also substitute the brown sugar with a permitted sweetener like maple syrup or date syrup.

Serving Suggestions

This eggplant potato stir-fry is incredibly versatile. Here are a few ideas:

• Serve with steamed rice for a complete meal.
• Enjoy with warm paratha or roti.
• Pair it with a side of raita (yogurt dip) to cool down the spice.

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 eggplant works best in this recipe?

Globe eggplants are readily available and work well, but Indian varieties are even better if you can find them. Salting the eggplant for 30 minutes before cooking can help reduce bitterness.

Can I make this dish ahead of time?

You can definitely prep the ingredients ahead of time – chop the vegetables and measure out the spices. But it’s best to cook it fresh for the best flavor and texture.

How can I adjust the spice level?

Start with less chili powder and add more to taste. Remember, you can always add spice, but it’s hard to take it away!

What is the purpose of fenugreek seeds in this dish?

Fenugreek seeds add a unique, slightly bitter flavor that’s characteristic of Indian cuisine. They also have a wonderful aroma.

Can I use a different type of sugar instead of brown sugar?

Yes, you can use white sugar or maple syrup as a substitute, but brown sugar adds a lovely depth of flavor.

Is this dish suitable for meal prepping?

Yes, it’s great for meal prepping! It holds up well in the fridge for a few days.

What is the best way to serve this dish to guests?

Serve it family-style with rice and raita. A sprinkle of fresh cilantro adds a beautiful finishing touch!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you.