Aloo Baingan Ki Sabzi: Recipe for Potato and Brinjal Curry

Aloo Baingan ki sabzi, also known as potato and brinjal curry, is a widely loved dish that originates from India and is often prepared in Pakistani and Indian kitchens. This vegan and gluten-free recipe is a perfect blend of flavors and textures that make it a must-have in every household. If you're looking for a simple yet hearty meal, this recipe is definitely worth a try!

Ingredients Required

Oil - 3 tbsp Pachforan - 1/2 tsp Onion - 1 medium, sliced Garlic paste - 1 tsp Turmeric - 1/2 tsp Red chili powder - 1 tsp Tomatoes - 2 medium, sliced Brinjal - 1/2 kg, sliced Potatoes - 2 small, sliced Bharta of big round brinjal with tomato and potato (optional)

Step-by-Step Preparation

Base Preparation

Heat a pan or kadahi with hot mustard oil. Allow the oil to splatter by adding a pinch of pachforan. Then, add sliced onions and fry until they turn golden brown. Add garlic paste and fry for a minute or two until the raw smell disappears. Stir in turmeric powder and red chili powder, and fry for another minute to let the flavors infuse. Next, add sliced tomatoes and a generous pinch of salt. Cover the pan, allowing the mixture to soften slightly. Add sliced brinjal and potatoes and cook for about 15 minutes on a low flame.

Alternative Preparation for Brinjal Bharta

For an alternative preparation, you can also make bharta (or cooked mash) of big round brinjal with tomato and potatoes. This layer adds another dimension to the dish, providing a softer texture contrast to the crispy potatoes.

Cube Preparation

Cube the potatoes and soak them in water for 10 minutes to reduce excessive starch, enhancing the texture and preventing the dish from becoming too mushy. Finely chop 2 onions and one large tomato. Crush garlic and green chili, mix with turmeric powder, black pepper powder, and garam masala. Add a tablespoon of water to blend the masala thoroughly. Heat a pan or kadahi with mustard oil, add a pinch of hing, and half a teaspoon of fenugreek seeds. Sauté onions until they turn golden brown. Add the cubed potatoes and a pinch of salt. Sauté until they are three-quarters cooked. Then, add the brinjal and cook until all the veggies are soft. Blend 1 tablespoon of coconut gratings and four red chilies together. Pour this over the softened veggies and blend well.

Final Touches

Garnish the dish with chopped coriander leaves and serve hot. This potato and brinjal curry not only satisfies your taste buds but also provides a wholesome vegetarian meal.

Feel free to experiment with this recipe and add your own personal touch. Enjoy cooking and taste this rich and flavorful aloo baingan sabzi!

Thank you for reading this recipe. If you've tried it and would like to share your feedback or any modifications you made, please do so in the comments below. Happy cooking!