aloo baingan recipe, aloo baingan ki sabzi recipe
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4.59 from 12 votes

aloo baingan

Aloo baingan sabzi recipe - quick and easy to make dry curry made with potatoes and eggplants.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: main course
Cuisine: punjabi
Servings: 5 to 6
Calories: 261kcal
Author: Dassana Amit


  • 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


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.


Calories: 261kcal | Carbohydrates: 40g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 1363mg | Fiber: 12g | Sugar: 7g | Vitamin A: 285IU | Vitamin C: 28.7mg | Calcium: 85mg | Iron: 7.7mg