Aloo baingan sabji is a delicious dish of potatoes and eggplants cooked in a spicy onion tomato masala. (To make this in the Instant Pot Check the instructions above the recipe card)

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Side
  • Cuisine: North Indian

Ingredients

  • 1 cup (110 to 120 grams) chopped onions
  • 250 grams (9 ounces) potatoes ((sliced lengthwise to ½ inch thickness))
  • 250 grams (9 ounces) eggplants ((sliced lengthwise to 1 inch thickness))
  • ¾ cup (150 grams) tomatoes ((chopped or pureed in a grinder))
  • 1 green chilli ((optional))
  • 2 tablespoons oil
  • ½ to ¾ teaspoon cumin seeds
  • ½ tablespoon ginger garlic paste ((or ½ inch ginger, 3 cloves of garlic chopped))
  • ⅛ teaspoon turmeric
  • ½ to ¾ teaspoon salt ((adjust to taste))
  • ¾ to 1 teaspoon red chili powder ((adjust to taste))
  • 1 to 1 ¼ teaspoon garam masala ((adjust to taste))
  • 1 to 1 ½ teaspoon coriander powder ((adjust to taste))
  • ¼ cup water for semi dry ((or 1¼ cups hot water for gravy))
  • 1 tablespoon coriander leaves (fine chopped)

Method

Preparation

  1. Peel and slice potatoes lengthwise to ½ inch thickness and keep them immersed in a bowl of water until used.
  2. Add ¼ teaspoon salt to a large bowl of water. Rinse and slice eggplants lengthwise to 1 inch thickness and add them to the salted water.

How to Make Aloo Baingan

  1. Pour oil to a hot pan and add cumin seeds. When they sizzle add onions and green chilies. Saute them until lightly golden. Don’t brown them.
  2. Add ginger garlic paste and saute just for 30 to 40 seconds, do not brown it.
  3. Remove the sliced potatoes from the water and add them to the pan. Stir fry for 3 minutes until they look slightly transparent. Cover and cook for another 3 to 4 mins until slightly tender.
  4. Remove the eggplants and add them to the pan. Stir fry for 3 minutes until the skin of eggplants discolor.
  5. Sprinkle salt, turmeric, red chili powder, garam masala and coriander powder. Gently mix and pour ½ cup water. Cover and cook until the potatoes are fully cooked yet not mushy.
  6. Turn the flame to medium, pour the tomato puree and mix well. Fry the aloo baingan until all of the raw smell from tomatoes has vanished.
  7. Pour ¼ cup water to make a semi dry aloo baingan. For a gravy version, pour 1 to 1¼ cup hot boiling water and mix. Taste test and add more salt if required. Simmer for a few minutes without covering until the curry becomes thick.
  8. Turn off the heat and garnish with coriander leaves. Serve aloo baingan with plain rice, roti, chapati or any flavored rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.