Potato and eggplant come together really well in this delicious Aloo Baingan recipe. This Vegan Potato and eggplant curry tastes great with roti or rice.
Weekends are crazier than weekdays! With kids growing up, weekends seem to just come and go and before we know it, it is time to get back to the weekday routine. We plan a few things to do as a family over the weekends, especially Saturdays.
On those days, we skip breakfast and have an early lunch or you could call it a brunch and then head out. This seems to work for us as the kids are filled up before heading out and I don’t have to dig out a snack right away.
This delicious Aloo Baingan is a simple curry made with potato and eggplant. The recipe uses just the basic Indian spices and this delicious Vegan curry is ready within minutes. It is quick and easy and great for lunch boxes as well.
What to serve with Potato and Eggplant curry?
This weekend, it was this delicious Aloo baingan recipe with some jeera rice and Phulka . I made the jeera rice using the same recipe as my peas pulao except I skipped the peas. I also served sliced cucumbers and onions and our brunch was ready.
Ingredients Needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Vegetables - Potatoes, eggplant, onion, and tomatoes are the vegetables that we use for the recipe. I used the russet potato and small purple eggplants.
Spices - We need basic spices like turmeric powder, red chili powder, cumin and coriander powder, garam masala, and salt. We also need cumin seeds.
Oil - We could use any cooking oil of your choice. I used olive oil.
Step-by-step process
Cook the potatoes.
Saute the eggplant/baingan (step 1).
Add oil and fry the cumin seeds. (step 2)
Fry the onions. (step 3)
Add the dry spices. (step 4)
Next goes in the tomatoes. (step 5)
- Lastly, add the fried eggplants and boiled potatoes. (step 6)
- Cook the potatoes until fork tender. Do not overcook them as it could make the curry mushy.
- The extra step of pan-frying the eggplants helps keep them from disintegrating in the subzi. So I would highly suggest that you don’t skip this step.
More Eggplant Recipes
- Kathirikai Kara Curry | Brinjal Poriyal
- Milagai, Kathirikkai And Kodaimilagai Bajji | Fritters
- Kathirikkai Gothsu | Eggplant Gothsu | Brinjal Gothsu
- Kathirikkai Kaara Kuzhambu - Spicy Brinjal Kaara Kuzhambu - Eggplant Kara Kuzhambu
Recipe
Ingredients
- ▢ 2 Potatoes
- ▢ 12 Eggplant / Kathirikkai / Baingan I used the small purple ones
- ▢ 1 Onion sliced thinly
- ▢ 4 Tomatoes chopped
- ▢ 1 teaspoon Cumin seeds
- ▢ ½ teaspoon Turmeric powder
- ▢ 1 ½ teaspoon Red chili powder
- ▢ 1 teaspoon Dhania jeera powder / coriander cumin powder
- ▢ 1 teaspoon Garam masala
- ▢ to taste Salt
- ▢ 2 tbsp Oil
Instructions
- Cook the potatoes until they are fork tender. Peel them and then chop into 1 inch cubes and keep it aside until ready to use.
- Wash and chop the eggplants into 1 inch cubes.
- Heat 1 tablespoon of oil in a wide pan and add the chopped eggplants. Sauté it on medium high heat until the eggplants becomes light brown. Gently stir the vegetables when sautéing. Do not cover the vegetable with a lid at any point. This step ensures that the eggplants do not become mushy. Also sautéing the eggplant helps to retain the texture of the vegetable when we add it in the gravy. If we directly add the vegetable in the gravy and cook, the eggplant would become all mushy. Remove the eggplants with a slotted spoon and leave it aside.
- In the same pan, that we sautéed the eggplants, add the remaining oil and heat it. Add the cumin seeds and let it splutter. Now add the sliced onions and sauté until golden brown.
- Add all the spices - turmeric powder, chili powder, dhania jeera powder, garam masala and salt.
- Add the chopped tomatoes and mix well. Mix well and cook on low-medium flame until the oil separates from the mixture. This could take about 10-12 minutes. Be patient and stir it every now and then to avoid burning at the bottom.
- Now add the fried eggplants and boiled potatoes and mix well. Add water to adjust the gravy and let it come to a boil. Simmer for about 10 minutes to allow the flavors to combine. Check the seasoning and then garnish with cilantro.
- Serve Aloo Baingan Subzi hot with paratha, poori or rice!
Notes
- Cook the potatoes until fork tender. Do not over cook them as it could make the curry mushy.
- The extra step of pan frying the eggplants helps in keeping them from disintegrating in the subzi. So I would highly suggest that you don’t skip this step.
Recipe
Nutrition
More Curry , Poriyal and Subzi
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Avarakkai Poriyal | Broad Beans Stir Fry
- Purple Cabbage Poriyal | Cabbage Curry With Coconut
- Panch Phoron Tarkari | Mixed Vegetable Curry with Five Spices
Aloo Baingan | Potato and Eggplant Curry
Ingredients
- 2 Potatoes
- 12 Eggplant / Kathirikkai / Baingan I used the small purple ones
- 1 Onion sliced thinly
- 4 Tomatoes chopped
- 1 teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Red chili powder
- 1 teaspoon Dhania jeera powder / coriander cumin powder
- 1 teaspoon Garam masala
- to taste Salt
- 2 tbsp Oil
Instructions
- Cook the potatoes until they are fork tender. Peel them and then chop into 1 inch cubes and keep it aside until ready to use.
- Wash and chop the eggplants into 1 inch cubes.
- Heat 1 tablespoon of oil in a wide pan and add the chopped eggplants. Sauté it on medium high heat until the eggplants becomes light brown. Gently stir the vegetables when sautéing. Do not cover the vegetable with a lid at any point. This step ensures that the eggplants do not become mushy. Also sautéing the eggplant helps to retain the texture of the vegetable when we add it in the gravy. If we directly add the vegetable in the gravy and cook, the eggplant would become all mushy. Remove the eggplants with a slotted spoon and leave it aside.
- In the same pan, that we sautéed the eggplants, add the remaining oil and heat it. Add the cumin seeds and let it splutter. Now add the sliced onions and sauté until golden brown.
- Add all the spices – turmeric powder, chili powder, dhania jeera powder, garam masala and salt.
- Add the chopped tomatoes and mix well. Mix well and cook on low-medium flame until the oil separates from the mixture. This could take about 10-12 minutes. Be patient and stir it every now and then to avoid burning at the bottom.
- Now add the fried eggplants and boiled potatoes and mix well. Add water to adjust the gravy and let it come to a boil. Simmer for about 10 minutes to allow the flavors to combine. Check the seasoning and then garnish with cilantro.
- Serve Aloo Baingan Subzi hot with paratha, poori or rice!
Notes
- Cook the potatoes until fork tender. Do not over cook them as it could make the curry mushy.
- The extra step of pan frying the eggplants helps in keeping them from disintegrating in the subzi. So I would highly suggest that you don’t skip this step.
