Eggplant Potato Curry, also known as Aloo Baingan, is a classic dish in Indian cuisine. It’s made with tender potatoes and soft eggplant cooked in a spiced tomato gravy.
This flavorful curry is a staple in many Indian households, celebrated for its simple ingredients and rich, aromatic spices.
Why You’ll Love It
This curry is easy to make and full of flavor. The potatoes soak up the tasty gravy, while the eggplant adds a creamy texture. The dish is vegan, gluten-free, and perfect for a comforting meal.
If you are a potato lover like me, try out these amazing vegan potato recipes, and let me know which one is your favorite.
Ingredients
- Eggplant (Baingan): I am using Calliope eggplants for this recipe. They always taste great in a curry but you can also use other types of eggplants.
- Potatoes (Aloo): Any kind of potatoes will work just make sure you cut them in 1 to 1 ½ inch cubes. Not too big nor too small.
- Oil: any vegetable-based oil, I am using canola oil for this recipe.
- Tomato: I highly recommend using fresh tomatoes to make this curry, tin tomatoes will never do the justice with taste and flavor and will turn your curry color red and overpower the taste of eggplant and potatoes.
- Seasoning and Spices: To get the authentic Indian flavors I am using Salt, Chili powder, Turmeric Powder, Curry powder, Cumin seeds, and Fenugreek seeds.
- Fenugreek Leaves: They will take your eggplant curry masala to a next level. You can easily find them in any Indian grocery store and online. They are available at Indian stores in the name of Qasoori Methi.
How to Make Eggplant Potato Curry
Aloo Baingan is an everyday dinner recipe and here’s how to make it – simple and very straightforward.
Preparation
As this recipe involves veggies you need to take some time out for preparation.
Wash all the vegetables. Peel and chop onions. Smaller the chop better for easy cooking. I find a hand-chopping cutter quite useful for chopping onions in small chunks without rolling tears on all of your face. It is easy to use and easy to wash.
Paste the garlic and blend the tomatoes into a smooth paste.
Peel and cut potatoes in small 1-inch cubes. Slice eggplants in thick ½ inch slices.
Make Masala
It is a one-pot recipe but not as a dump-and-go recipe, you have to make sure to follow the instructions at what goes when into the pot.
This recipe starts like any usual curry by heating the oil and frying the onions. Fry onions until they are golden. Do not brown them otherwise it will ruin the taste and color of the curry.
Once onions are golden add cumin and fenugreek seeds. They will add a spark of flavors to your curry. Once they are crackling add garlic paste and fry for another minute.
Next, add tomato paste and all seasoning and fry the masala.
Cook it for about five minutes or until the water of masala is absorbed and oil started to shine on the surface of masala.
Add Eggplants and Potatoes
Next, we will add potatoes and eggplants. Make sure you do not add both at the same time. It is crucial as potatoes take more time to cook whereas eggplants get mushy if you cook them too long.
To prevent a mushy curry, we will first add the potatoes and ¼ cup of water and cover and cook them on medium to low heat for about 5 minutes. At this stage, potatoes should be slightly tender not fully cooked.
Next, we will add eggplants and another ¼ cup of water. Mix thoroughly at this stage. Cover and cook for another five to seven minutes. If there is so much moisture you can slightly turn high the heat to dry it.
But if you like a running consistency of baingan aloo curry, you are good to go.
Next garnish with julienned cut ginger, finely sliced chilies, and parsley, and serve.
Tips and Tricks
Make the best foolproof aloo baingan recipe by following some tips and tricks.
- If you are cutting eggplants and potatoes ahead of time, keep them in cold water so they won't get dark.
- Do not cut potatoes and eggplants in thin slices otherwise, curry will get mushy.
- Never add eggplants and potatoes at the same time as potatoes take a longer time to cook.
- Blending tomatoes give a smooth curry texture which can never be achieved with tomato chunks.
- Do not cut on spices as they taste great with spices.
- If you can't find fenugreek leaves you can use another ½ teaspoon of fenugreek seeds.
- You can try the same masala recipe with other veggies like peas, broccoli, cauliflower, carrots, and even zucchini. Make sure you always pair them with potatoes as creamy potatoes always take your veggies curry to a next level.
How to Serve
Just like other curry recipes, you can always serve it warm with chapati, Paratha, or zeera rice. If you want to serve it with rice, I would suggest a running consistency you can add ½ cup of water while cooking the eggplants and adjust the seasoning.
For chapati or paratha, a dry aloo baingan masala is always a winner.
Storage and Reheating
Curries always taste great when served fresh, you can store them in the refrigerator in an airtight container for 2 to 3 days. I will never suggest more than that as it will lose its color and taste and will leave a lot of moisture.
Always reheat in a pan over medium heat this will evaporate the extra built moisture. You can microwave it but better to reheat it on the stove.
I never freeze this curry and never suggest it to anybody.
Other Vegan Indian Recipes
If you like this recipe and enjoy Indian flavors like me, you may also like
- POTATO AND RICE
- VEGAN BIRYANI
- LENTIL CURRY
- VEG MANCHURIAN
- BUTTER CAULIFLOWER VEGAN CRUNCHWRAP
- YELLOW SPLIT PEA WITH ZUCCHINI
ALOO BAINGAN
Ingredients
- 2 Tbs Oil
- 1 medium Onion
- 1 Tbs Garlic Paste
- 2-3 Medium Fresh Tomatoes Blend them into a smooth paste
- 2-3 Medium Potatoes Peel and cubed
- 3-4 medium size Eggplant cut in ½ inch thick slices
Spices and Seasoning
- ½ teaspoon Cumin Seeds
- ½ teaspoon Fenugreek Seeds
- 1½ teaspoon Salt
- ½ teaspoon Chilli Powder
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Curry Powder
- 2 Tbs Fenugreek Leaves
Instructions
- Prepare all vegetables, peel and chop onions, blend tomatoes, peel, and cut potatoes in ½ inch cubes, and slice eggplants.
- In a large wok heat, oil, and fry chopped onions until golden.
- Add cumin seeds and fenugreek seeds, fry until crackling and aromatic.
- Next, add garlic paste and sauté on medium heat until golden.
- Further, add fresh tomatoes puree and all seasoning and spices (salt, chili powder, turmeric powder, dry fenugreek leaves, and curry powder). Fry for three to four minutes on medium heat.
- Next, add potatoes and sauté for a minute. Add ¼ cup of water, cover, and cook on medium to low heat for 5 minutes.
- Uncover and add sliced eggplants, mix and add another ¼ cup of water. Cover and cook on medium to low heat for another 5 to 7 minutes.
- Garnish aloo baingan curry with sliced ginger, chilies, and chopped parsley.
Video
Notes
- If you are cutting eggplants and potatoes ahead of time, keep them in cold water so they won't get dark.
- Do not cut potatoes and eggplants in thin slices otherwise, curry will get mushy.
- Never add eggplants and potatoes at the same time as potatoes take a longer time to cook.
- Blending tomatoes give a smooth curry texture which can never be achieved with tomato chunks.
- Do not cut on spices as they taste great with spices.
- If you can't find fenugreek leaves you can use another ½ teaspoon of fenugreek seeds.
- You can try the same masala recipe with other veggies like peas, broccoli, cauliflower, carrots, and even zucchini. Make sure you always pair them with potatoes as creamy potatoes always take your veggies curry to a next level.
Nutrition
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Rosie says
Turned out great, Thanks for sharing the recipe.