Aloo baingan masala curry recipe – Simple potato brinjal gravy made in North Indian style to serve with plain paratha, roti or plain rice. Young brinjals and potaotes are simmered in onion tomato gravy which forms the base of this curry. Ingredients like yogurt or cashews are not used to make this simple dish.
I have made or used onion & tomato paste separately but you may also make a paste together for ease. Though the taste differs slightly, both ways it tastes good.
Simple aloo baingan masala
Aloo baingan masala recipe | aloo baingan recipe | potato brinjal recipe
Ingredients (1 cup = 240ml )
Ingredients for aloo baingan
- 2 medium potatoes or aloo (thin quarters)
- 2 medium brinjal or baingan (thin quarters)
- 1 ¼ cup onions cubed paste (2 medium blanched)
- ¾ cup tomatoes chopped deseeded pureed(2 medium)
- 1 green chili (optional)
- 2 tbsp oil
- ½ tsp cumin or jeera
- 1 tsp ginger garlic paste or adrak lehsun paste
- ¾ to 1 cup water
- ¾ tsp chilli powder or lal mirch powder
- 1/8 tsp turmeric or haldi
- 1 to 1 ½ tsp garam masala
- 2 tbsp Coriander leaves
How to make the recipe
Preparation for aloo baingan
- Keep the cut potatoes and brinjal in salted water until used. You can make a paste of onions or blanch them first and make a paste to prevent bitterness.
- Heat a pan with oil, allow cumin to crackle. Fry ginger garlic paste until it turns aromatic.
- Saute onion paste until golden. Add chilli if using. Saute tomato puree until the raw smell disappears.
- Sprinkle red chilli powder, garam masala and turmeric. Saute until the mixture begins to leave the sides of the pan.
Making aloo baingan
- Add the drained veggies and 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.
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 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.