Aloo Baingan Masala Recipe
Aloo Baingan Masala Recipe is a flavorful Indian curry made with eggplant (brinjal) and potatoes cooked in a rich, spiced tomato gravy. This easy-to-make vegetarian dish is packed with aromatic spices and pairs perfectly with roti, naan, or rice. Try this delicious homemade Aloo Baingan Masala for a comforting and satisfying meal.
Aloo Baingan Masala Recipe, is a delicious and comforting Indian dish made with tender eggplant (brinjal) and potatoes cooked in a flavorful, spiced tomato-based gravy. This dish is infused with aromatic spices like cumin, coriander, turmeric, and garam masala, making it rich in taste and perfect to pair with roti, naan, or steamed rice. The addition of dried fenugreek leaves (kasuri methi) and black seeds (kalonji) enhances the depth of flavor, while fresh coriander and green chilies add a refreshing touch. This easy-to-make yet flavorful curry is a staple in many Indian households and is perfect for a wholesome, home-cooked meal. Whether for lunch or dinner, Aloo Baingan Masala is sure to satisfy your cravings for a hearty, spicy, and aromatic dish.
Ingredients
- 500g brinjal (eggplant), cut into small pieces
- 3 large potatoes, cut into small pieces
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 2 medium onions, finely chopped
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon crushed red chili
- 2 teaspoons coriander powder
- 3 medium tomatoes, chopped
- 1 teaspoon salt (or to taste)
- ½ teaspoon black seeds (kalonji)
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- ¼ teaspoon garam masala
- Some chopped coriander leaves
- 2 green chilies, sliced
- 2 teaspoons mustard oil
Nutritional Information
- Calories: 200
- Protein: 4g
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 0mg
- Carbohydrate: 25g
- Fiber: 6g
- Sugar: 5g
- Sodium: 450mg
Directions
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Cut the brinjal into small pieces, wash thoroughly, and drain. Peel and cut the potatoes into small pieces, wash thoroughly, and drain.
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Heat 2 tablespoons of mustard oil in a pan over medium heat. Add cumin seeds and asafoetida. Sauté for a few seconds until aromatic. Add chopped onions and sauté for 1-2 minutes until translucent. Stir in the ginger-garlic paste and cook for a minute until fragrant. Add turmeric powder, red chili powder, and crushed red chili. Stir well. Sprinkle 1 teaspoon of water to prevent burning and cook the masala thoroughly. Add the chopped tomatoes and salt. Mix well and cook until tomatoes soften. Cover the pan and let it simmer for 5 minutes.
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Remove the lid and stir the mixture. Add the chopped potatoes and mix well. Stir in black seeds and dried fenugreek leaves. Add the brinjal and mix everything together. Cover and cook on low heat for about 5 minutes. Remove the lid, pour in 1 cup of water, and mix well. Cover again and simmer for 15-20 minutes, until the potatoes and brinjal are tender.
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Remove the lid and stir gently. Add garam masala, chopped coriander leaves, and green chilies. Stir for 2 minutes, then transfer to a serving dish.
