Warm, richly spiced, and built for a satisfying meal, Aloo Baingan Sabji Recipe | Potato Eggplant curry is a vegetarian north indian curry made with oil, cumin / jeera, and fennel / saunf in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: north indian

Ingredients

  • 2 tbsp oil
  • 1 tsp cumin / jeera
  • ½ tsp fennel / saunf
  • pinch hing / asafoetida
  • 3 clove garlic (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 chilli (slit)
  • 1 onion (finely chopped)
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • ¼ tsp cumin powder / jeera powder
  • 4 potato / aloo (peel & cube)
  • ¾ tsp salt
  • ¼ cup water
  • 1 tomato (finely chopped)
  • 400 grams brinjal / eggplant / baingan
  • 2 tbsp coriander (finely chopped)

Method

  1. firstly, in a large kadai heat 2 tbsp oil and saute spices.
  2. now add 1 onion and saute until they turn golden brown.
  3. further, add spice powder and saute on low flame.
  4. add 4 potato, ½ tsp salt and saute on a low flame.
  5. add 2 tbsp water, cover and cook until the aloo is almost cooked.
  6. now add 1 tomato and saute for a minute.
  7. further, add 400 grams brinjal, ¼ tsp salt and mix gently until the spices are combined well.
  8. cover and cook or until brinjal is cooked well.
  9. finally, add coriander and enjoy aloo baingan recipe with roti.

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.