Aloo Baingan

A simple vegetable curry with use of the most humble vegetables to brighten your day. One of my most favorite vegetable curries that comforts me.

Asian Eggplants, PEI Potatoes and Ontario grown Tomato

The soft and velvety texture of cooked and potatoes eggplants along with the slight sourness from the tomatoes makes this curry very juicy and delicious. Enjoy it along with pulao, naan or paratha.

Aloo Baingan – Potatoes and Eggplants in a tomato gravy


Asian Eggplant – 3, washed, pat dried, and cut into semi-circles (you can use any variety of eggplant)
Potatoes – 3, medium sized, washed, pat dried, peeled and quartered
Tomato – 2, medium, roughly chopped
Green chillies – 4, finely chopped
Canola oil
Cumin seeds – 1 tsp
Ginger garlic paste – 1 tbsp
Salt – to taste
Red chilli powder – 2 tsp
Turmeric powder – 1/4 tsp
Roasted Coriander seed powder – 1/2 tsp
Cilantro – for garnish, finely chopped

Aloo Baingan – Potatoes and Eggplants in a tomato gravy


1. In a kadai, pour oil to deep fry the chopped eggplant and potatoes. Once the oil is very hot, deep fry the cut potatoes and eggplant until they attain a slight brown color. Using a slotted spoon remove them into a wire mesh strainer to let the excess oil to drain away.
2. In a pan, pour about 1 tbsp oil and as soon as it warms up, add the cumin seeds and let them splutter. Add the green chillies, ginger garlic paste and fry for a minute. Add the chopped tomatoes, red chilli powder, roasted coriander seed powder, salt and turmeric powder. Mix well. Add the deep fried potatoes and eggplant and give a gentle mix. Add a little bit of water and cover with a lid for 3-5 minutes. Check to see if the potatoes are done. Garnish with chopped cilantro, remove from heat and serve.

Note: 1. You can also add boiled/frozen peas to the curry in the end.
2. You can even add a little bit of kasuri methi or fresh chopped methi in the end for a different flavor.
3. You can skip the deep frying of the potatoes and eggplant and directly add the chopped vegetables into the gravy. You will have to increase the cooking time as well as add a little bit of water to aid in the cooking process. Deep frying the vegetables makes them soft and adds a good flavor.


13 thoughts on “Aloo Baingan

  1. salaam alaikum

    mona hats off for your work

    can you help those who never cooked or those who doesnt have any knowledge of cooking

    for examples bachelors

  2. asak mona..i usually cook it with green baigaan…do try it…they taste very good than these regular baigan..i also add methi ki bhaji.i love the pic,its amazing!!

    WaAlaiKumAsSalaam Anjum. Jazakallahu Khair for the tips. will try with green baingan the next time inshallah.

  3. Mona,
    I love this receipe.Thanks for sharing your creations with us.Can you share with us your Seekh kabab receipe.I have tried so many different methods but the kababs fall from Seekhs.Thanks.

    WaAlaiKumAsSalaam Parveen, I had posted the recipes for Sheekh Kawab earlier on my blog. You can find them through the recipe index on my blog. The key to avoid the kabab falling off from the sheekh is to let the water completely drain from the washed meat and add a good binding agent like egg and not to add too much liquids to the meat.

  4. assalamualaikum,

    Monaji,main bhi hyderabadi houn mujhe aap se poochna hai ke kiya fish ke sath dairy roduct use nahi kersakte kiya main ne suna hai us se kodh ki beemari hoti hai kiya yeh sahi hai plz answer dijiye

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