aloo baingan recipe, how to make aloo baingan ki sabzi recipe

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aloo baingan recipe, aloo baingan ki sabzi recipe

aloo baingan sabzi recipe - quick and easy to make dry curry made with potatoes and eggplants.

4.34 from 12 votes
total time:
45minutes

aloo baingan recipe with step by step photos – this simple and super easy recipe of aloo baingan sabzi is from my mil and is a variation of the stuffed baingan recipe that i have earlier posted.

aloo baingan recipe

in this recipe of aloo baingan sabzi we just slice or chop the aubergines or baingans instead of keeping them whole. the spices used are same as for the stuffed aloo baingan recipe. this is also a dry aloo baingan recipe.

being a fantastic cook, my mil dishes out awesome punjabi recipes. her trademark is that her recipes are easy to make and yet super yum. they are so easy that even a novice in cooking can make her recipes.

this aloo baingan is one such easy veggies recipe. you can check more simple veggies like: 

i have used mustard oil in this recipe but even with a simple vegetable oil like sunflower oil the aloo baingan taste fabulous.

one can have the aloo baingan sabzi with parathas, phulkas and even plain bread.

aloo baingan recipe

if you are looking for more baingan recipes then do check:

    1. baingan ka bharta
    2. dum ke baingan
    3. brinjal fry recipe
    4. brinjal curry recipe
aloo baingan recipe, aloo baingan ki sabzi recipe
4.34 from 12 votes
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aloo baingan recipe

aloo baingan sabzi recipe - quick and easy to make dry curry made with potatoes and eggplants.
course main course
cuisine punjabi
prep time 20 minutes
cook time 25 minutes
total time 45 minutes
servings 5 to 6
rough calories per serving 261 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 kg small baingan (eggplants or brinjals)
  • 5 to 6 potatoes (aloo)
  • 2 teaspoon red chilli powder (lal mirch powder)
  • 1 teaspoon turmeric powder (haldi)
  • 2 teaspoon dried mango powder (amchur powder)
  • 2 teaspoon garam masala powder
  • 3 tablespoon mustard oil or vegetable oil
  • salt or black salt

how to make aloo baingan recipe

preparation for aloo baingan

  1. wash the small baingan and potatoes in water.

  2. slice the baingan into 4 pieces vertically.

  3. keep the baingan in salted water for 15-20 minutes to remove their bitterness.

  4. also slice the potatoes in medium size slices.

making aloo baingan sabzi

  1. in a pan heat the mustard oil. add the potatoes and baingan to the oil.

  2. saute in the oil for 4-5 minutes on a medium flame.

  3. add red chilli powder, turmeric powder and salt as required.

  4. mix the spice powders and salt properly with both the veggies.

  5. now cover the pan and let the veggies cook on a low flame for 15-20 minutes.

  6. keep checking the aloo baingan after a few minutes so that the veggies do not stick to the bottom of the pan. do stir occasionally.

  7. when the aloo and baingan are cooked properly, sprinkle garam masala powder and amchur powder.

  8. mix these thoroughly and cook for a minute.

  9. close the flame and serve the aloo baingan sabzi hot with phulkas or parathas.

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how to make aloo baingan sabzi

1. wash the small baingan (brinjals) and potatoes in water. slice 1 baingan into 4 pieces vertically. keep the baingan in salted water for 15-20 minutes to remove their bitterness.

aloo baingan recipe

2. also slice 5 to 6 potatoes in medium size slices.

aloo baingan recipe

3. in a pan, heat 3 tablespoon mustard oil or vegetable oil.

aloo baingan recipe

4. add the potatoes to the oil.

aloo baingan recipe

5. next add the baingan .

aloo baingan recipe

6. stir and mix well.

aloo baingan recipe

7. saute in the oil for 4-5 minutes on a medium flame.

aloo baingan recipe

8. add 2 teaspoon red chili powder, 1 teaspoon turmeric powder (haldi) and salt as required. you can add regular salt or black salt.

aloo baingan recipe

9. mix the spice powders and salt well with the veggies.

aloo baingan recipe

10. now cover the pan and let the veggies cook on a low flame for 15-20 minutes.

aloo baingan recipe

11. keep checking the aloo baingan sabzi after a few minutes, so that the veggies do not stick to the bottom of the pan. do stir occasionally.

aloo baingan recipe

12. here in below pic, the aloo and baingan are cooked properly.

aloo baingan recipe

13. once the veggies are cooked, then sprinkle 2 teaspoon garam masala powder and 2 teaspoon amchur powder (dried mango powder).

aloo baingan recipe

14. mix well.

aloo baingan recipe

15. cook for a minute.

aloo baingan recipe

16. close the flame and serve the aloo baingan sabzi hot with phulkas or parathas.

aloo baingan recipe


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57 comments/reviews

  1. Hi dassana
    I didn’t add water but eggplants were not small instead of medium size.and to cook potato I had to cover the pan and brinjals got mushy.I think next time I would first cook potato and later on add brinjal then they might not get mushy….

    • fine. avoid covering the pan and then the steam is created from the water content of the veggies and they do become mushy. yes first cook potato till half or 3/4th done and then add the brinjals.

  2. Hello ma’am…..
    No water was added bt still it became mushy….
    Vl try frying aloo,like ur aloo gobhi….may turn up gud….

    Also,wanted to really really thank u for such lovely,wide ranged n awesome recipes…..wid 11 yrs of mrg,kitchen cud never hold me for more than 10 mins bt wid ur blog,I m realizing cooking really isn’t a rocket science and it’s all cz of u…..
    Hv been trying lot many from ur blog…..
    Keep growing n blessing us wid all talent n passion…
    Regards

    • okay. thanks for letting me know pooja. next time you can add more oil and sauté or fry and make the sabzi. if the water content is more in the baingan, then also it will become mushy.

      also thanks for the lovely comment. i am glad that the recipes are helping. i agree cooking isn’t a rocket science and with a bit of patience and practice one can make tasty food at home.

  3. Hello ma’am…..
    It turned mushy……
    Can we keep frying aloo,like in aloo gobhi instead????

    • pooja, did you add any water? if these are cooked without water, they don’t become mushy. you can fry aloo also like it is done for aloo gobi.

  4. Hi Dassana,
    Made this today and was delicious just like all of your other recipes that i have made before.Rarely do i follow your recipe and it doesn’t turn out good.Thanks and as always do keep posting more and more such delicious recipes.
    Love you and God bless.

    • Welcome Shernaz. Thanks for your positive feedback on recipes and also for your best wishes. Glad to read your positive words.

  5. Hi dassana,
    I tried this sabzi this morning but ran into some glitches while cooking..
    1. Salt and haldi stuck to the bottom of the pan and kept getting darker with cooking time. I had to add 3-4 tbsp water to avoid any burning. But due to water addition, sabzi turned out more on softer side and not crispy
    2. It took me 25 min, after covering, to get the veggies done.
    Any suggestions or tips to avoid these next time?
    I used a thick bottomed steel handi & substituted oil with ghee.

    • ruchi, this happens if the base of the pan or kadhai is not thick and heavy or the pan is light weight. so if possible if use heavy kadai or pan while cooking such kind of dishes. for making these recipes i have an old heavy kadai which i use. its both iron and aluminium made. avoid steel handi or kadai as even i have these thick bottomed handis but the veggies and spices always stick. so i use them to make sambar, dal or rasam or gravy based dishes. if using steel, then you can use tri ply or five ply steel. otherwise with the indian brands, the veggies do get stuck. also cook on a low flame and stir at intervals.

      • Thanks for this explanation, I was under impression that these steel pans are thick. I have an iron kadai. How do I season it before cooking veggies? Usually I use this iron kadai for making sweets only.

        • welcome ruchi. the steel pans that we get in india are not thick. they say it is sandwich bottomed etc, but still food gets burnt. i have seasoned the iron kadais which i use only once. after that since i cook often i have not seasoned them. i use them for deep frying as well as making dry veggie dishes. to season, heat the kadai on a low flame and spread some oil all over with a paper tissue or spoon. make a layer of oil. heat this layer and then wipe it with a paper tissue or cloth. again spread a layer of oil. switch off the flame and keep the pan with the oil layer on it for 2 to 3 days or a week. before using, heat the pan and wipe dry the previous oil layer. spread another layer. wipe dry this one also. then add oil and make the dish you want to.

          • Ok can I use mustard oil for seasoning? And after seasoning like this, shall i use this kadai only for veggies or i can cook sweets also occasionally (like making mawa, halwa) which involve lot of stirring, scratching?
            You gave a very nicely detailed explanation for seasoning.

            • you can use any oil including mustard oil. of course you can use the same kadai for making halwa or mawa. i also use the same kadai for making sweets as well as sabzis. thanks ruchi.

              • Thank you for clarifying everything. This is one of the distinct features of your blog that you always respond..

                • Welcome Ruchi. Glad to help.

  6. Thanks, Dassana. My son who never liked baingan sabji loved this recipe. Its yummy. I have followed many more reciepes of yours. They have turned out to be yummy. My friends just love it.

    • thanks a lot santosh. glad that your son liked the aloo baingan. usually in my home potato has to be be added in all sabzis. this way some of the veggie is consumed with the potatoes. otherwise with just the veggie, no one even has it 🙂

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