Aloo Baingan Sabzi
Aloo baingan sabzi is tasty curry from North India. Eggplant and Potatoes are cooked in a tangy gravy with aromatic spices for this no onion no garlic tasty curry
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Ingredients
- 40 ml peanut oil
- 1 tsp cumin seeds /jeera
- 1 tsp 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 Tsp Red chilli powder lal mirch
- 1/2 Tsp Turmeric Powder haldi
- 1.5 tsp coriander powder dhania Powder
- 2 Tbsp yogurt
- leaves Fresh coriander
Instructions
- 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.
Nutrition
Calories: 128kcalCarbohydrates: 9gProtein: 2gFat: 11gSaturated Fat: 2gCholesterol: 1mgSodium: 9mgPotassium: 415mgFiber: 3gSugar: 5gVitamin A: 1025IUVitamin C: 18mgCalcium: 26mgIron: 1mg