Aloo baingan masala recipe – Simple potato brinjal recipe that goes well with plain paratha, roti or plain rice. Aloo baingan is a delicious dish made by simmering young brinjals and potatoes in a spicy onion tomato masala.
In Indian cuisine we make lot of curries with potatoes as they enhance the taste of the dish. Some combinations of veggies really go well together. Aloo and baingan is one such that pair beautifully in a stir fry or curry.
Aloo baingan is made in most Indian households. It can be made to a dry sabzi (stir fry) or to a curry like the way I have made here.
This bharwa baingan is our all time favorite at home. But sometimes I am left with only a few brinjals. Then this aloo baingan is something that I make as it needs only 2 to 3 eggplants.
Simple aloo baingan masala
Aloo baingan masala
Ingredients (1 cup = 240ml )
- 2 medium potatoes or aloo (thin quarters)
- 2 medium brinjal or baingan (thin quarters)
- 1 ¼ cup onions fine chopped or 2 medium onions pureed
- ¾ cup tomatoes chopped or 2 medium tomatoes pureed
- 1 green chili slit (optional)
- 2 tbsp oil
- ½ tsp cumin or jeera
- 1 tsp ginger garlic paste or chopped
- ¾ to 1 cup water (adjust as needed)
- ¾ to 1 tsp red chilli powder or lal mirch powder
- 1/8 tsp turmeric or haldi
- 1 to 1 ½ tsp garam masala
- 1 tsp coriander powder (optional)
- 2 tbsp Coriander leaves
How to make the recipe
- Keep the cut potatoes and brinjal in slightly salted water until used. This helps to prevent them from discoloring.
- Chop or puree the onions and tomatoes separately. You can also blanch the onions first and make a puree to prevent bitterness.
- Heat a pan with oil, allow cumin to crackle. Fry ginger garlic paste until it turns aromatic.
- Saute onions until golden. Add chilli if using.
- Next saute tomato puree until the raw smell disappears.
- Sprinkle red chilli powder, garam masala, coriander powder and turmeric.
- Saute until the mixture begins to leave the sides of the pan.
Making aloo baingan
- Add the drained potatoes and brinjal. Saute for 2 to 3 mins.
- Cover and cook on a low heat for another 2 mins.
- Pour water and stir.
- Cook covered on a medium to low heat until the potatoes are completely cooked. Add salt.
- Taste the curry and add more salt and garam masala if needed.
- Stir and simmer for 2 mins.
- Switch off and sprinkle coriander leaves.
- Serve aloo baingan curry with rice or roti.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
Tips to make aloo baingan
- For this curry you can either chop the onions, grate or puree them. As my kids don’t like chunky curries, so I made a paste of the onions.
- I prefer to blend the onions and tomatoes separately. However you can also blend them together.
- Pureeing the onions and tomatoes give a smooth texture to the curry.
- You can replace potatoes with sweet potatoes.
How to make aloo baingan masala curry
1. Wash potatoes and brinjals thoroughly under running water. Peel the skin of potatoes. Cut them to thin quarters and add them to a bowl filled with water and little salt. Quarter brinjals as well and keep them immersed in the salt water. You can blanch the onions before making a paste to prevent bitterness. I have used the raw onion paste here.
2. Add oil to a hot pan. You can also make this in a pressure cooker. Add cumin. When they begin to splutter, add ginger garlic paste. Saute until ginger garlic begins to smell good.
3. Add onion paste or finely chopped onions. Using onion paste yield a uniform thick gravy.
4. Saute the onion paste well until it begins to turn golden.
5. Add tomato puree.
6. Saute until the raw smell of onion and tomatoes goes away. Add red chilli powder, garam masala, coriander powder and turmeric.
7. Saute until the masala begins to leave the sides of the pan.
How to make aloo baingan masala
8. Drain the water from potatoes and brinjal. Add them to the pan.
9. Saute well for 2 to 3 mins.
10. Cover and cook on a medium heat for another 2 to 3 mins.
11. Add water just enough to make a thick gravy. Stir well. Cook covered on a low to medium flame until the potatoes are cooked completely. You can adjust the quantity of water as needed to make a thick or thin gravy. If using a pressure cooker you can put on the lid and cook for 1 whistle on a medium flame
12. Add salt as needed after the veggies are cooked.
13. Taste the gravy and add more salt, garam masala if needed. Allow to simmer for 2 to 3 mins.
14. Add coriander leaves.
Serve aloo baingan masala curry with rice or roti.