Authentic Baingan Potato Recipe – Easy Indian Eggplant Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Baingan Potato Recipe – Easy Indian Eggplant Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful Indian curries that aren’t too complicated to make. This Baingan Potato – a delicious eggplant and potato curry – is exactly that! It’s a dish my grandmother used to make, and honestly, it’s one of those recipes that just feels like home. It’s perfect with roti, rice, or even a side of paratha. Let’s get cooking!

Why You’ll Love This Recipe

This Baingan Potato is a winner for so many reasons. It’s relatively quick – ready in under 30 minutes! – and uses ingredients you probably already have in your pantry. The combination of tender eggplant, soft potatoes, and a rich, flavorful gravy is simply irresistible. Plus, it’s a fantastic way to get your veggie fix! It’s a classic North Indian comfort food that’s sure to become a family favorite.

Ingredients

Here’s what you’ll need to make this amazing Baingan Potato:

• 40ml Peanut Oil
• 1 tsp Cumin Seeds / Jeera
• 1 tsp Ginger / Adrak grated
• 1-2 Bay Leaves
• 4 Tomatoes pureed (about 1 cup)
• 200g Baingan / Chinese Eggplant, sliced
• 250g Potato peeled and cubed
• 1-5 tsp Red Chilli Powder / Lal Mirch (adjust to taste!)
• ½ tsp Turmeric Powder / Haldi
• 1.5 tsp Coriander Powder / Dhania Powder
• 2 Tbsp Yogurt
• Fresh Coriander Leaves, for garnish
• Salt to taste

Ingredient Notes

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

• Chinese Eggplant (Baingan): I highly recommend using Chinese eggplant for this recipe. They have a thinner skin and are less bitter than the Indian varieties. If you can’t find them, though, regular Indian eggplant works just fine – just salt it and let it sit for 30 minutes to draw out some of the bitterness before cooking.
• Chili Powder: Red chili powder varies so much in heat! Kashmiri chili powder will give you a beautiful color with mild heat, while other varieties can be quite spicy. Start with 1 tsp and add more to taste.
• Fresh Tomato Puree: Seriously, fresh tomato puree makes a world of difference. It adds a sweetness and depth of flavor that canned just can’t match. If you’re short on time, good quality canned crushed tomatoes are okay, but try to use fresh when you can.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the peanut oil in a pressure cooker over medium heat. Once hot, add the cumin seeds. Let them splutter and sizzle – that’s when you know the flavor is blooming!
2. Add the grated ginger and cook for about a minute, stirring constantly, until fragrant.
3. Toss in the bay leaves and then pour in the fresh tomato puree. Cook for 6-7 minutes, stirring occasionally, until the tomatoes start to soften and release their oils.
4. Now for the spice magic! Add the turmeric powder, red chili powder, and coriander powder. Cook for another minute or two, stirring constantly, to toast the spices. This step is key for developing that rich, complex flavor.
5. Add the yogurt and cook for 2-3 minutes, continuously stirring to prevent it from curdling. Trust me, nobody wants a split curry!
6. Season with salt to taste.
7. Add the sliced eggplant and coat it well with the masala. Cover and cook for 2-3 minutes to soften it slightly.
8. Add the cubed potatoes and mix everything together. Pour in about 1-2 cups of water – enough to cover the vegetables.
9. Cover the pressure cooker and cook for 2 whistles. Once the pressure has released naturally, open the cooker.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the step of sautéing the spices! It really makes a difference in the final flavor.
• If your yogurt tends to curdle easily, you can temper it by whisking in a tablespoon of the hot masala before adding it to the cooker.
• Adjust the amount of chili powder to your liking. This recipe is easily customizable.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt alternative like cashew or soy yogurt.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or a chopped green chili.
• Pressure Cooker vs. Pot Instructions: If you don’t have a pressure cooker, you can make this in a heavy-bottomed pot. It will take longer – about 45-60 minutes – and you may need to add more water to prevent sticking.
• Festival Adaptations – Navratri/Fasting Friendly: Skip the potatoes and use Singhara (water chestnut flour) coated paneer instead for a delicious Navratri-friendly version!

Serving Suggestions

This Baingan Potato is amazing with:

• Warm chapati or roti
• Fluffy basmati rice
• A side of raita (yogurt dip)
• A simple salad

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

• Is this dish best served immediately? While it’s best fresh, the flavors actually develop even more overnight!
• Can I use dried spices instead of fresh ginger? You can, but fresh ginger really adds a brightness. If using dried ginger powder, use about ½ tsp.
• What type of yogurt is best for this recipe? Full-fat yogurt works best for a richer, creamier curry.
• How can I adjust the thickness of the curry? If it’s too thick, add a little more water. If it’s too thin, simmer uncovered for a few minutes to allow some of the liquid to evaporate.
• Can I freeze leftover Baingan Potato? Yes, you can! Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.