Aloo baingan sabzi an easy to make North Indian curry recipe. Eggplant and Potatoes are cooked in a tangy gravy with aromatic spices. Perfect to serve with rice, roti or any other flatbread this delicious potato and aubergine curry tastes it tastes amazing either way.
This light and easy on stomach, Aloo baingan sabzi is vegetarian and gluten-free. It is super easy and quick to make curry recipe. You can make it in pressure cooker or in Instant pot.
Eggplant/ aubergines, baingan or brinjal as they known as in India is one veggie which either you hate it, or you love it.
I love vegetables but strangely, I am not a great fan of baingan or eggplant and still, Aloo Baingan is cooked very frequently in my home. Why? husband loves baingan in every conceivable form.
So I often make his favourites Punjabi Aloo Baingan ki sookhi sabzi and Baingan ka bharta. Cooking baingan is sure shot way to see his happy face and I love to see him happy obviously! So I have to keep finding the new ways to cook brinjal.
Usually, for making Aloo baingan sabzi, the gravy is made with onion and tomato masala. But over the years I have learned and adapted this recipe to suit our taste and cook aloo baingan in may different style.
This version is most loved Aloo baingan sabji, as I said, in the beginning, it is cooked in light in a tomato-based gravy. The gravy for this is made with yogurt and tomatoes. No Onion no garlic or no overpowering spices just simple and light refreshing curry.
Trust me the brinjal/eggplant due to it's meaty and spongy texture absorbs the flavours like a sponge. You will not miss the flavours, and won't even know that this is no onion garlic recipe. I have seen so many people licking the bowl clean 🙂 Really!
How to Make Aloo Baingan Sabzi
Potatoes, Eggplant/baingan - You need long chinese eggplants
Oil- peanut oil
Spices and Seasonings: cumin seeds /jeera, bay leaves, red chilli powder, turmeric powder, coriander powder, Salt
Fresh and Aromatics: Tomatoes, ginger, Fresh coriander leaves
Step by Step Recipe
Heat oil in a pressure cooker, add cumin seeds, bay leaf, ginger, cook for 2 minutes on low heat. (Photo 1)
Now add tomato puree. Cook for 7-8 minutes and then add turmeric powder, red chilli powder, Salt and coriander powder. (Photo 2,3,4,)
Roast the masala till the rawness of tomatoes is gone for approximately 7-8 minutes. Keep the heat low and then add curd in it. (Photo 5)
Stir well and salt to taste to make tomato yogurt and spice masala. (Photo 6)
Now, add and mix baingan in the cooker. Cover and cook for 6-7 minutes. (Photo 1,2)
Add potatoes and mix it well with baingan cooked in tomato curd and spice masala. (Photo 3)
Pour water for the gravy, mix and cover it. Cover and cook for 2 whistles. Allow it to cool naturally. (Photo 4,5)
Take off the lid, mix, and serve hot. (Photo 6)
Watch Video - Aloo Baingan Sabzi Recipe
How to Serve Aloo Baingan
It tastes best with steamed long grain basmati rice, plain paratha or naan.
Some Interesting facts about Eggplants/ Baingan
- Salting eggplant will reduce the amount of oil absorbed in cooking.
- Like all other edible members of the nightshade family, the eggplant is a fruit.
- Tobacco is also a member of the nightshade family. Like tobacco, eggplant and other nightshade plants contain nicotine, though to a lesser extent than tobacco.
- Eggplant is almost 95% water, so it is a vegetable anyone can enjoy without worrying about calories. But we all know that dish to be low in calories it must be cooked in the right way.
Recipe Notes & Tips
- While cutting baingan, always cut them when you are ready to cook the curry. Also, keep the cut baingan in water otherwise it turns black.
- Baingan/eggplant is first sautéed with the masala, so it can absorb the flavours from the masala.
- Baingan is cooked till mushy, believe me, I tried to keep them in different ways but the mushy version tastes the best.
- Do not skip adding dahi/yogurt. You won’t taste the curd but tangy taste and adds a creamy texture that it adds to the taste are amazing.
- Cooking aloo baingan in cooker brings out the best flavour of the sabzi. I am yet to try Instant pot Aloo baingan recipe.
Can You Freeze it?
You should not freeze this as cut potatoes in curry form tend to get soggy and tasteless. So I suggest not to freeze it. But this stays good in the fridge for 3-4 days so if you make a double batch and consume that in this period it is totally doable.
More Such Recipes You Can Try
Originally this post was published on 17 December 2017. Today Updated with more information but recipe remains same.
Aloo Baingan Sabzi
- 40 ml peanut oil
- 1 teaspoon cumin seeds /jeera
- 1 teaspoon ginger / adrak grated
- 1-2 bay leaves
- 4 Tomatoes pureed
- 200 g Baingan /chinese eggplant
- 250 g potato peeled and cubed
- Salt to taste
- 1-5 teaspoon Red chilli powder lal mirch
- ½ teaspoon Turmeric Powder haldi
- 1.5 teaspoon coriander powder dhania Powder
- 2 tablespoon yogurt
- leaves Fresh coriander
- Heat oil in a pressure cooker.
- Add cumin seeds and allow them to splutter and sizzle.
- put in grated ginger in the pan and stir to cook for one minute.
- Add bay leaf and fresh tomato puree.
- Cook everything for 6-7 minutes while stirring in between.
- When the masala starts to leave the sides of pan add turmeric powder, red chilli powder and coriander/dhania powder.
- Cook the masala for a minute or two.
- Add yogurt /curd and cook for 2-3 minutes while continuously stirring it so that curd does not split.
- Season it with salt to taste. When adding yogurt in any recipe add it after dahi it helps to prevent curdling of gravy.
- Now add sliced baingan/eggplants and coat them with masala and cover with the lid to cook for 2-3 minutes to soften them and absorb the flavour from the masala.
- Add cut potato and mix them well. Add water and mix everything.
- Now cover the pressure cooker with the lid, and cook the aloo baingan sabji for 2 whistles and allow the steam to release naturally.
- Aloo baingan sabzi is ready to serve. You can serve the sabzi with chapati paratha or rice.