Aloo Baingan
Tender potatoes and eggplant simmered together in a spiced tomato curry. A classic Indian vegetable dish that's warming, satisfying, and ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 245
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Cut eggplant and potatoes into 1-inch cubes. Dice the onion.
Step 2
Heat oil in a large skillet over medium-high heat for 1 minute.
Step 3
Add cumin seeds and toast until they crackle and darken slightly, ~30 seconds.
Step 4
Add onion and cook, stirring, until softened and translucent, ~5 minutes.
Step 5
Stir in ginger-garlic paste and cook for 1 minute until fragrant.
Step 6
Add coriander and turmeric, stir for 30 seconds to bloom the spices.
Step 7
Add diced tomatoes (with juice if canned) and stir well to combine.
Step 8
Add potatoes and eggplant, stir to coat in the spiced tomato mixture.
Step 9
Cover and simmer over medium heat for 20–25 minutes until both vegetables are tender.
Step 10
Season with salt and black pepper to taste. Stir gently.
Step 11
Serve hot with rice or flatbread.
Tools you’ll need
- large skillet with lid (12-inch or larger)
- cutting board
- chef's knife
- wooden spoon
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