Authentic Baingan Aloo Recipe – Indian Potato & Eggplant Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Baingan Aloo Recipe – Indian Potato & Eggplant Curry

Introduction

Oh, Baingan Aloo! This humble curry holds such a special place in my heart. It’s one of those dishes my grandmother used to make, filling the house with the most incredible aroma. It’s comfort food at its finest – simple, flavorful, and utterly satisfying. If you’re looking for a classic Indian vegetable curry that’s easy to make and bursting with taste, you’ve come to the right place! This recipe is a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Baingan Aloo (Potato and Eggplant Curry) is a winner for so many reasons. It’s quick to put together – ready in about 30 minutes! The combination of soft potatoes and melt-in-your-mouth eggplant in a warmly spiced tomato-based gravy is just divine. Plus, it’s a fantastic way to get your veggies in! It’s a staple in many Indian households, and for good reason.

Ingredients

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

• 3 whole Green brinjals (baingan/eggplant)
• 2 whole Potatoes
• 1 whole Tomato
• 1 tsp Ginger green chili paste
• 0.25 tsp Asafoetida (hing)
• 0.5 tsp Cumin seeds
• 0.25 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• Pinch of Garam Masala Powder
• To taste Salt
• 2 tbsp Cooking oil
• For garnish: Fresh coriander leaves

Ingredient Notes

Let’s talk ingredients! Choosing the right ones makes all the difference.

• Brinjal/Eggplant: In India, we have so many varieties of brinjal! Long, round, striped… they all work beautifully. I prefer the long, slender ones for this recipe as they have fewer seeds.
• Potatoes: Any good all-purpose potato will do. I usually use Yukon Gold or red potatoes – they hold their shape well during cooking.
• Asafoetida (Hing): This is a super important ingredient! It adds a unique savory flavor and, more importantly, aids digestion – especially helpful with eggplant and potatoes which can sometimes be a little heavy. A little goes a long way! You can find it at Indian grocery stores or online.
• Ginger-Green Chili Paste: You can make your own by blending equal parts ginger and green chilies with a little water. Or, you can buy it pre-made. Adjust the amount of chili to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tbsp oil in a pan. Add the cubed potatoes and sauté on medium heat for 9-10 minutes, until they’re lightly crisp and golden. Transfer them to a plate and set aside.
2. Add another ½ tbsp oil to the same pan. Sauté the chopped brinjals for 7-8 minutes, until they soften and start to brown. Remove and set aside with the potatoes.
3. Heat the remaining ½ tbsp oil. Add the cumin seeds and let them splutter – that lovely aroma is a sign they’re ready! Stir in the ginger-green chili paste, asafoetida, turmeric powder, red chili powder, and coriander powder. Cook for about a minute, stirring constantly, to bloom the spices. Add 3 tbsp of water to prevent burning.
4. Add the chopped tomatoes and sauté for 4 minutes, until they’re soft and mushy. Now, add the sautéed potatoes and brinjals back into the pan.
5. Season with salt and a pinch of garam masala. Add ½ cup water, cover the pan, and simmer for 8-10 minutes, or until the vegetables are tender and the gravy has thickened.
6. Garnish generously with fresh coriander leaves. Serve hot with rotis or rice!

Expert Tips

• Don’t overcrowd the pan when sautéing the potatoes and brinjals. Work in batches if necessary to ensure they brown properly.
• Blooming the spices in oil is key to unlocking their full flavor.
• Adjust the amount of red chili powder to control the spice level.

Variations

• My friend, Priya, adds a handful of peas towards the end of cooking for a touch of sweetness.
• For a richer flavor, you can add a tablespoon of yogurt along with the tomatoes.
• My mom always used to add a small piece of jaggery (gur) to balance the flavors.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
• Medium: Use 1 tsp of red chili powder as per the recipe.
• Hot: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.

Festival Adaptations

This Baingan Aloo is a popular choice during Navratri and Diwali festivals in India. It’s a simple yet satisfying dish that’s perfect for festive gatherings.

Serving Suggestions

This curry is best served hot with:

• Roti (Indian flatbread)
• Rice (Basmati or Jeera Rice are excellent choices)
• A side of raita (yogurt dip)

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 making Baingan Aloo?

Mustard oil is traditionally used in many parts of India, giving it a lovely pungent flavor. However, vegetable oil, canola oil, or sunflower oil work perfectly well too.

Can I make this curry ahead of time?

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

How can I prevent the brinjals from turning black?

Soaking the chopped brinjals in water with a little salt and lemon juice for about 15-20 minutes can help prevent discoloration.

What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent smell that adds a unique savory flavor to Indian dishes. It’s also known for its digestive properties. You can find it at Indian grocery stores or online.

Can I use a different type of potato in this recipe?

Yes, you can! Russet potatoes will work, but they might fall apart a bit more during cooking. Yukon Gold or red potatoes are ideal.

Is this dish suitable for people with sensitive stomachs?

Yes, the asafoetida (hing) in this recipe is known to aid digestion, making it a good choice for those with sensitive stomachs.