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.
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 the 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 veggie recipes 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.
if you are looking for more baingan recipes then do check:
- baingan ka bharta
- brinjal fry
- baingan bhaja
- stuffed brinjal – a delicious stuffed brinjal recipe with coconut, peanuts, sesame spiced paste.
aloo baingan
INGREDIENTS
- 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
INSTRUCTIONS
preparation for aloo baingan
- wash the small baingan and potatoes in water.
- slice the baingan into 4 pieces vertically.
- keep the baingan in salted water for 15-20 minutes to remove their bitterness.
- also slice the potatoes in medium size slices.
making aloo baingan sabzi
- in a pan heat the mustard oil. add the potatoes and baingan to the oil.
- saute in the oil for 4-5 minutes on a medium flame.
- add red chilli powder, turmeric powder and salt as required.
- mix the spice powders and salt properly with both the veggies.
- now cover the pan and let the veggies cook on a low flame for 15-20 minutes.
- 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.
- when the aloo and baingan are cooked properly, sprinkle garam masala powder and amchur powder.
- mix these thoroughly and cook for a minute.
- close the flame and serve the aloo baingan sabzi hot with phulkas or parathas.
NUTRITION INFO (approximate values)
preparation 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.
2. also slice 5 to 6 potatoes in medium size slices.
making aloo baingan
3. in a pan, heat 3 tablespoons mustard oil or vegetable oil.
4. add the potatoes to the oil.
5. next add the baingan .
6. stir and mix well.
7. saute in the oil for 4-5 minutes on a medium flame.
8. add 2 teaspoons red chili powder, 1 teaspoon turmeric powder (haldi) and salt as required. you can add regular salt or black salt.
9. mix the spice powders and salt well with the veggies.
cooking aloo baingan sabji
10. now cover the pan and let the veggies cook on a low flame for 15-20 minutes.
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.
12. here in below pic, the aloo and baingan are cooked properly.
13. once the veggies are cooked, then sprinkle 2 teaspoon garam masala powder and 2 teaspoon amchur powder (dried mango powder).
14. mix well.
15. cook for a minute.
16. close the flame and serve the aloo baingan sabzi hot with phulkas or parathas.
Thank you. I stay alone and rely heavily on your recipes to cook and survive 🙂
welcome and thanks for the lovely feedback.
Tastes good. 👌
thanks.
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.
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.
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.
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.
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.
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 🙂
Hi Ma’am,
First of all, all the recipes are really good. Thanks for sharing them!
I have a query regarding this recipe. I’m currently in UK and when I tried making aloo baingan, it didn’t cook so well. I used the long baingans (but not big). The sabji sticks a lot to the pan and also doesn’t cook in the suggested time. And because I have to keep it on the flame longer, the baingans lose their texture.
That’s why I usually pressure cook the baingan & aloo and then add them to the oil. However that won’t taste as good as the pan version (and the baingan’s skin also comes off).
Is there anything u can suggest?
Sweta, use a well seasoned pan. i mean a pan which has been used often for making dishes like sabzis. the pan has to have a thick bottomed. so that the food does not stick and the veggies are cooked evenly. you have to stir also at regular intervals for even cooking. i usually use kadai or a cast iron skillet to cook sabzi’s like these. i smear the cast iron skillet with oil, when not in use. so that it is well seasoned. also it will help to cook on a low flame.
Thanks for the reply! Most things were as per your suggestion, except next time I’ll try a different pan (although this one was thick bottomed!!! ?) coz this one was an aluminum kadhai. Thanks once again.
Welcome Sweta. Do let me know your feedback once you try with new pan.
I have just starting cooking and im following your recipes and i must say they are like awsm and you use basic ingredients and they turn out to be magical. Thanks for sharing these recipes .
welcome jasleen, thank you for your kind and motivating words 🙂
U r just a wonderful cook awesome ,i have tried many of your recipes ,specially they are with pictures easy to cook,they are just fab,thanks a lot for sharing.
U r just awesome ,i have tried many of your recipes ,specially they are with pictures easy to cook,they are just fab,thanks a lot for sharing.
thankyou payal and you are welcome 🙂
thanks for the recipe!! loved it…
welcome and thankyou ankur 🙂
Amazingly simple recipe..i have never liked baingans but after reading this recipe..i definitely feel like trying it this dried version
surely try and let us know how it was charu 🙂 thnakyou.
Please post pictures like you used to do before step by step pictures they used to be very helpful
benika thankyou mostly all are with step by step pictures barring a few which we already working on. but thanks for your suggestion.
Can we make this recipe with large baingan? The ones we use for bharta?
you could try slicing the large brinjal into cubes then use for making aloo baingan recipe. hope this help’s you dakshayini.
I personally think that baingan is a great subzi and aloo is a great subzi too. But they don’t go together. It must be one of the granny’s kitchen recipe when the granny found too little aloo and too little baingan in her store room for the family dinner. And she must have invented this recipe to make do with whatever was available. Don’t get me wrong. I am a big fan of Punjabi Aloo Matar, Aloo Palak, Aloo Methi and even Aloo Choley, but Aloo Baingan and Aloo Bhindi are stretching the poor aloo a bit too far.
i am not sure who invented. this recipe is a family favorite and originally my mother in law’s recipe. i feel they do go together. i have seen many variations of aloo baingan. there are even curried versions. same is with aloo bhindi. its a matter of individual taste and choice. in fact we usually pair potatoes with some veggies. thats how we use potatoes in our punjabi household 🙂
I used mustard oil and green peas instead of potatoes (my guest is allergic to potatoes). I followed the recipe by using the eggplants and added the peas a bit later. And yes, even if I changed the veggies, this recipe turned out excellent! Thank you 🙂
thankyou for trying the recipe and also tweaking the recipe 🙂 you are always welcome.
Madam yesterday i tried creamy mutter paneer recipe. It was owesome. My guests were happy for my recipe. Thank u so much for nice recipes. I m going to try many recipes.
welcome rama. glad to know this. thanks for sharing your positive review.
Thankyou for this recipe. Simple and very tasty!
welcome tasneem
I made this today, and my husband fell in love with it at the first bite! Awesome recipies you have here and needless to say, I’m going to try each and every one!!
thanks sumaiyah for sharing positive feedback on aloo baingan. good to know your experience.
I cannot even remember how many of your recipes I have tried , needless to mention repeated!!!
This is such a classic way of cooking brinjal, thank you again and again and again.
welcome sheetal. thanks for sharing your positive feedback on recipes.
Hiee.. dear dassna ji.. Sat shri akal.. well.. i put forward my thnxx to u as i hv tried many of ur easy n tasty recipies.. well.. m not much great in my culinary skills.. but yeah.. trying ur ideas make me n my family happy..
welcome honey. glad to know that the recipes are bring happiness in your life.
I was never a Brinjal lover.. But after i cooked this n tasted it.. it was delicious & even my husband loved the dish..
Thanks a lot for sharing! 😀
Welcome S.Pandey. Glad to know that you liked the aloo baingan recipe.
This is such an easy and superr tasty recipe..I cooked it last week and my husband loved it to the core…thanks for sharing this awesome recipe
welcome kavita
Easy & quick
Nice and easy.
thanks rita
Simple and quick