Aloo baingan sabji is one of simplest dry curry or sookhi sabzi made with potatoes and brinjal aka Baingan. A combination that we all love! The best thing about this delicious without onion and garlic recipe is it takes just 20 minutes to cook. If you love these 20 minutes meals or side of everyday Indian curry, this potato brinjal fry may just become your favourite!
Serve this baingan sabji with a roti, naan or paratha and you have a fulfilling meal on your table way under 20 minutes. This ‘Aloo Baingan ki sookhi sabji’ is simple yet perfect for an everyday meal. In our Indian kitchens, Aloo recipes are our lifesavers. We can combine any vegetable with basic aloo fry and make a delicious side dish in a flash.
This brinjal fry is dry subji, but if you are looking for a curry with gravy, you can try this without onion garlic recipe delicious Aloo Baingan Sabji gravy. I make this with potato and brinjal ( baingan) cut into wedges and saute them in aromatic mustard oil with basic Indian spices. Mustard oil brings out the best taste in this. And I make both these aloo baingan sabji recipes without onion and garlic, still, both of them are super flavourful.
This glossy purple brinjal caught my eyes in the vegetable market and I instantly thought about with this. Potatoes and brinjals by themselves a great combo. But brinjals when tossed in mustard oil and combined with right proportions of flavourful spices like ‘cumin’ and ‘chilli’, impart a really aromatic flavour to the sabzi.
I have tried to keep the number of spices limited, to bring out the natural flavour of the vegetables. A lot of spices sometimes tend to overpower the basic flavour of the main ingredient.
A popular reaction from kids to ‘baingan’ or brinjal comes with a crinkled nose, but when you make this with their favourite Aloo it is a big hit, mostly! Here in this recipe, we take the beloved ‘aloo recipe’ to the next level by adding meaty brinjal. It looks simple and basic but believes me paired with dal and rice, this makes a heavenly comfort meal. A perfect north Indian recipe for the days you want to go simple and deviate from exquisite.
Interestingly, the pairing or potato and brinjal are not limited to India. It is popular even in Italian, French and British recipes. This purple, fleshy vegetable ‘brinjal’ also called with names like ‘aubergine’ and ‘eggplant’, is a versatile and fun to cook with. Dish up a traditional baingan BHARTA with it if you are making Indian food. BAKE a lasagna with parmesan cheese and eggplant for an Italian meal or just make a baingan fry for a great accompaniment for dal chawal. Any which way Brinjal... is versatile! Plus it is healthy, vegan and gluten-free.
Ohh! how I love ‘under 20 minutes’ meal. I am sure you love them too. I serve this sabzi with some chilled ‘raita’, ‘salad’ and homemade fresh ‘rotis. Being a lazy cook you know how difficult it is for me to spend long hours cooking, roasting etc, I make this rustic aloo baingan recipe. Everything goes raw into a pot and in no time delicious sabzi is ready to devour.
Aloo Baingan Sabji -Recipe Notes
- For best results slice the Eggplant (baingan) and soak it in cold salted water for 10 minutes to remove its bitterness.
- I have used mustard oil as I like them in my north Indian style recipes, but you can use any cooking oil.
- Be careful not to overcook the brinjals as the spices could burn which spoils the taste.
- If you are off the potato, you can try this recipe only with eggplants.
Enjoy this crisp and simple palate pleaser recipe at home. It is also popularly recommended as a vegetarian dish in marriage parties especially across north India. Serve this aloo baingan hot and fresh with a sprinkle of coriander leaves.
Aloo Baingan Sabji - Potato and Brinjal Fry
- 200 grams potatoes aloo
- 200 grams brinjal baingan/eggplants
- 2 tablespoons of mustard oil sarson ka tel
- 1 teaspoon red chilli powder lal mirch
- ½ teaspoon turmeric powder haldi
- ½ teaspoon cumin powder jeera
- 1 teaspoon coriander powder dhania
- 1 teaspoon dry mango powder amchur
- 3 green chillies Hari mirch
- Slice the potatoes and eggplants into wedges.
- Heat mustard oil in a pan, turn the heat low for a minute and add the chopped green chillies.
- Add the potatoes and eggplants to the pan.
- Now switch to medium heat and stir. Let it cook for a minute.
- In a small bowl mix all the spices, salt, red chilli powder, haldi powder, coriander powder, cumin powder, and dry mango powder.
- Add this spice mix to the sabzi on heat and stir.
- Put the lid on and cook for 10 minutes in medium flame. keep stirring in between.
- Open the lid and cook for another 5 minutes.
If You Love the Recipe
Love baingan or eggplant? dishes you can try Hyderabadi Baghare Baingan, Multani Baingan Tamatar ki Sabzi. If you like what I cook, share the recipes and posts with your friends and family on facebook, twitter, and WhatsApp.
It keeps me motivated to post more recipes. Thanks!