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

3 from 4 votes

Print Pin

Course: curry

Cuisine: Indian, indian cuisine

Keyword: aloo recipe, brinjal, eggplant

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 128kcal

Author: Rekha Kakkar

Ingredients

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 Tsp Red chilli powder lal mirch
½ Tsp Turmeric Powder haldi
1.5 teaspoon 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.

Video

Nutrition