Aloo Baingan ki sabji is an Indian curry dish apt for everyday cooking since it’s quick, easy and so delicious!!
There are many variations of eggplant and potato curry with each having its own unique taste. My mom makes this yummy Maharashtrian-style stuffed eggplant curry called Bharleli Vangi. While my MIL makes a delicious gravy version using these two veggies Aloo Baingan Masala. All these yummy recipes will feature on this blog soon. But for today sharing a regular Punjabi style Aloo Baingan Sabzi which we love with chapati/roti. If you love eggplant (brinjal) try this easy, mess-free Baingan Bharta recipe made using large eggplant or the Sambar recipe which uses smaller ones.
This Potato Eggplant Curry is
One-pot dish Quick and easy Ready in 30 minutes Vegan, gluten-free and healthy Absolutely tasty
Eggplant is also known as aubergine in Britain or brinjal in India. In Hindi, it is known as baingan while potatoes are known as aloo, and sabji (subzi) is generally referred to as a dry or semi-dry curry. So basically this aloo baingan sabji is a dry curry made with potatoes and eggplant. Aloo brinjal sabzi is usually made as a side dish (sabji) with roti, chapati and enjoyed during lunch/dinner as a meal. Traditionally it is made on the stovetop, but now you can also make it in Instant Pot. It’s a simple recipe made by cooking potatoes and brinjal in onion tomato ginger, garlic, and spices. It turns out absolutely delicious!! So let see what we will need and how to make Punjabi Aloo Baingan Sabzi!!
Recipe Ingredients
Eggplant: Also known as aubergine, brinjal, or baingan. I’ve used small (baby) eggplants for this recipe and prefer cutting them into 2-4 pieces depending on their size. If you cant find those you can use 1 big (large) eggplant that we usually use for Baingan Bharta and cut into large chunks. Potatoes - I have used yellow potatoes and cut them in cubes. Oil: I’ve used canola oil for this recipe but using mustard oil is another option. It gives a good flavor to this dish. Spices: Cumin seeds, asafoetida (hing), turmeric powder, red chili powder, garam masala, dry fenugreek leaves, and salt. Aromatics - ginger, garlic, green chilies (optional and can be skipped), and onion, Others - Lemon juice and cilantro to finish the recipe. Please refer to the recipe card for exact measurements.
Step by Step Method (stovetop pan)
1 - In a thick bottomed pan heat some oil on medium heat and once hot add the cumin seeds and asafoetida. 2 - Once the seeds start spluttering add the ginger, garlic, and green chilies (optional). Saute for 2-3 seconds. 3 - Add the onion and cook until golden brown. 4 - Stir in the potatoes and cover and cook until till they are half cooked. 5 and 6 - At this point, add the tomatoes, and spices. Cover and cook until tomatoes are soft and potatoes are ¾th cooked. 7 - Add the chopped eggplant. Mix, cover, and cook till eggplants and potatoes are done. 8 - Last but not least add some finely chopped cilantro, lemon juice, and dry fenugreek leaves (crushed between palms). Mix and cook for another min or so. That’s it, our simple, vegan, and delicious Aloo Baingan Sabzi is ready. Serve hot with some warm Indian flatbread like chapati/roti/Naan. Enjoy! Please refer to the recipe card for Instant Pot/ pressure cooker instructions.
Recipe Tips
With Baingan a little more oil always does the trick. It somehow makes the baingan tastier so don’t skimp on it. To prevent the eggplant from oxidation, (the white fleshy part (with seeds) of eggplant has a tendency to turn dark/black) you can either cut them just before it’s their turn to get cooked or soaks the cut eggplant chunks in water and salt (1 teaspoon or so) mixture (my mom’s tip). Eggplants cook faster than potatoes so for stovetop pan cooking, make sure to cook the potatoes till they are almost done before adding the eggplants, or else the eggplant will get mushy. To fasten the stovetop cooking process you can use boiled potatoes instead. In the Instant Pot/pressure cooking method, cut both the veggies into larger chunks. Cut the eggplant in just two parts and potatoes in slightly bigger cubes to prevent them from getting mushy. Even after, the eggplant might not hold its shape but still taste delicious!! Skip hing to make it gluten-free.
More Punjabi Curry Recipes
Hope you enjoy this delicious aloo baingan recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
