Aloo Baingan
Aloo Baingan is a simple Indian curry made by simmering potatoes and eggplants with spices and tomatoes.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Potato (peeled and cubed) | 500 | Grams |
| Eggplant (cubed) | 500 | Grams |
| Onion (finely chopped) | 2 | Count |
| Tomato (chopped) | 3 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 3 | Clove |
| Green Chili (slit) | 2 | Count |
| Cumin Seeds | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil | 3 | Tbsp |
| Cilantro (chopped for garnish) | 1 | Bunch |
Instructions
- Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
- Add chopped tomatoes and cook until they become soft and oil starts to separate.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Add cubed potatoes and eggplants. Stir to coat them with the spice mixture.
- Cover the pan and let the vegetables cook on low heat for about 20-25 minutes, stirring occasionally.
- Once the potatoes and eggplants are tender, add garam masala and mix well.
- Garnish with chopped cilantro and serve hot with rice or bread.
Kitchen equipment
Large PanGrater