Eggplant Potato Recipe – Authentic Indian Baingan Aloo Fry

Last Updated on 4 months by Neha Deshmukh

Eggplant Potato Recipe – Authentic Indian Baingan Aloo Fry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – Baingan Aloo Fry. It’s a simple, comforting dish that perfectly balances the earthy flavors of eggplant with the familiar goodness of potatoes. Honestly, it’s one of those recipes I first made when I was starting to experiment in the kitchen, and it always turns out delicious. It’s the kind of dish that just feels like home.

Why You’ll Love This Recipe

This Baingan Aloo Fry is more than just a side dish; it’s a flavour explosion! It’s quick to make – ready in under 30 minutes – and uses ingredients you likely already have in your pantry. Plus, it’s incredibly versatile. You can adjust the spice level to your liking, and it pairs beautifully with everything from roti and paratha to a simple bowl of dal-rice. Trust me, you’ll be making this one again and again.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 kg small eggplants (baingan)
• 5-6 medium-sized potatoes
• 3 tablespoons mustard oil or vegetable oil
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons dried mango powder (amchur)
• 2 teaspoons garam masala
• Salt as needed

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Mustard Oil: If you can get your hands on it, mustard oil adds a wonderfully pungent and authentic flavour. It’s a North Indian staple! If you don’t have it, vegetable oil works just fine, but the flavour will be a little milder.
• Amchur Powder: This is dried mango powder, and it’s key to getting that tangy, slightly sour flavour that balances the richness of the fry. It’s commonly used in North Indian cuisine. If you can’t find it, a squeeze of lemon juice at the end can work in a pinch, but it won’t be quite the same.
• Eggplant Varieties: I prefer using the smaller, round Indian eggplants for this recipe. They have a slightly sweeter flavour and less bitterness. However, you can also use long, purple eggplants – just be sure to soak them well (more on that in the instructions!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and slice the eggplants into quarters. If your eggplants are medium-sized, halve them horizontally first, then quarter them. Now, this is important: soak the sliced eggplants in salted water for 15-20 minutes. This helps draw out some of the bitterness.
2. While the eggplants are soaking, peel and slice the potatoes into thin wedges. Don’t worry about making them perfect – a little rustic charm is perfectly fine!
3. Heat the oil in a pan over medium heat. Add the drained brinjals and potatoes. Sauté for about 4-5 minutes, stirring occasionally, until they start to soften slightly.
4. Now for the flavour! Add the red chili powder, turmeric powder, and salt. Mix well, making sure the vegetables are nicely coated in the spices.
5. Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally. If things start to stick, add a splash of water – just a tablespoon or two will do. You want the vegetables to be tender, but not mushy.
6. Once the vegetables are tender, sprinkle in the garam masala and amchur powder. Mix well and cook uncovered for another minute, allowing the flavours to meld together. And that’s it!

Expert Tips

• Don’t overcrowd the pan: Cook in batches if necessary to ensure the vegetables brown nicely.
• Salt is your friend: Don’t be shy with the salt, especially when soaking the eggplant.
• Low and slow: Cooking on low heat ensures the vegetables cook through without burning.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure you’re using vegetable oil.
• Spice Level Adjustment: If you like it mild, reduce the red chili powder to 1 teaspoon or even ½ teaspoon. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat!
• Regional Variations:
  • Bengali Style: Add a pinch of kalonji (nigella seeds) along with the oil for a smoky flavour.
  • North Indian Style: A sprinkle of chopped coriander leaves at the end adds a fresh, vibrant touch.

Serving Suggestions

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

• Roti or paratha
• Dal-rice
• A side of yogurt (raita)
• As part of a larger Indian thali

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

Let’s answer some common questions:

• What type of eggplant works best for this fry? Smaller, round Indian eggplants are ideal, but long purple eggplants work too – just soak them longer!
• Can I make this dish ahead of time? You can prep the vegetables ahead of time (slice and soak the eggplant, slice the potatoes), but it’s best to cook it just before serving for the best texture.
• How can I reduce the bitterness of the eggplant? Soaking in salted water is the key!
• What is amchur powder and can I substitute it? It’s dried mango powder, adding a tangy flavour. Lemon juice can be used as a substitute, but it won’t be exactly the same.
• Can I cook this in an air fryer? While traditionally made in a pan, you could try air frying! Toss the vegetables with the spices and air fry at 180°C (350°F) for about 15-20 minutes, shaking halfway through.

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!