Servings
Prep Time
Cooking Time
INGREDIENTS
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2 tbsp of neutral oil
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1 tsp of jeera (cumin seeds)
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1 tbsp of ginger and garlic paste
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1 green chili finely chopped
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1 yellow or red onion, finely chopped
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¼ tsp turmeric
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1 tsp kashmiri red chilli powder
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1 tsp coriander powder
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1 tsp cumin powder / jeera powder
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1 tsp of garam masala
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1 tsp of Aamchur (Mango powder)
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3 medium sized potatos-peeled and cubed
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4 small baby eggplants cubed
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Salt to tase
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1/4 cup of water
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Cilantro for garnish
This is a very easy dish to put together and the combination of aloo (potatoes) and baingan (eggplant) give this dish amazing flavors. This dish is cooked with potatoes and baingan coated with onion and tomato masala and the aromatic Indian spices and finishing it off with amchur powder (mango powder) and cilantro. I love cooking and eating baingan ka bharta (roasted eggplant), but at times I don’t have enough baingan to make a bharta so I opt to make Aloo Baingan which is a very hearty and comforting dish especially when it is paired with jeera parantha, naan or roti.
- Heat oil in a pan
- Add cumin seeds and cook for 30-45 seconds
- Add onions and cook till they are brown
- Add ginger and garlic paste and the green chili
- Mix well and add the potatoes
- Add salt
- Mix well and allow the potatoes to cook on low flame for 12-15 minutes with the lid closed. You may also choose to add water to the potatoes if you notice that they are sticking to the pan
- Add tomatoes and all the masalas (hold the amchur and garam masala), mix well and cook till the tomatoes have released their oil
- Add in the eggplant, and allow to cook on low flame with the lid closed for 7-10 minutes
- Sprinkle with amchur, garam masala and cilantro
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