ALOO BAINGAN RECIPE CURRIED POTATO EGGPLANT
Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. Serve with flatbread/rice and Dal. Vegan gluten-free Soy-free Nut-free.
Provided by Vegan Richa
Categories Side
Time 45m
Number Of Ingredients 16
Steps:
- Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
- Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.
- Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.
- Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.
- Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.
Nutrition Facts : Calories 175 kcal, Carbohydrate 34 g, Protein 6 g, Fat 3 g, Sodium 246 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
ALOO BAINGAN (POTATO AND EGGPLANT)
If you love Indian food like I love Indian food, then let me tell you: We found the mother lode! Since I did not grow up with an Indian mother and not even an Indian aunt, I had to teach myself how to make authentic-tasting Indian food-but without using any oil. How's that for a challenge? Good news my friends, I have mastered at least some of it. We have even more eggplant recipes for you to try out! From Healthy Girl's Kitchen
Categories Salads & Side Dishes/">Salads & Side Dishes
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F. Lay out chopped eggplant on one non-stick cooking sheet and chopped potato on the other. Roast eggplant for approximately 15 minutes, until it is starting to soften but not mushy. Roast potatoes for approximately 25 minutes, until edges are starting to brown and potatoes are just cooked.
- While eggplant and potatoes are roasting, place the grated ginger, jalapeño, coriander powder, paprika, turmeric, and 2 tablespoons of water in a small bowl. Mix to make a paste.
- Heat a cast iron or nonstick pot over medium heat. Test the heat by adding one cumin seed to the pot; if seed cracks right away, the pot is heated to the right temperature.
- Add cumin seeds and asafoetida after seed cracks. Add the spice mixture and stir-fry for 20 seconds, stirring continuously.
- Add chopped tomato and stir-fry for a minute. Add tomato sauce. Mix well.
- Add roasted potatoes and eggplant. Mix gently and let it simmer for 3 to 4 minutes on medium-low heat. Taste and add salt, if needed. Turn off the heat and add chopped cilantro. Mix well. Chef's Note: Asafoetida is a spice derived from the resin extracted from a plant root. It has a pungent aroma that is very strong when raw but works as a flavor enhancer when cooked. It gives a unique flavor to most Indian dishes. It is also called "Hing," available in most Indian grocery stores.
ALOO BAINGAN - EGGPLANT AND POTATO CURRY
Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!
Provided by Izzah Cheema
Categories Main Course Side Dish
Time 55m
Number Of Ingredients 18
Steps:
- Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
- Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
- Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
- Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
- Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
- Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
- If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
- Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.
Nutrition Facts : Calories 237 kcal, Carbohydrate 26 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 1176 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
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