Aloo Baingan Recipe Aloo Baigan Ki Sabji Potato Brinjal Curry Food
ALOO BAINGAN RECIPE | ALOO BAIGAN KI SABJI | POTATO BRINJAL CURRY
easy aloo baingan recipe | aloo baigan ki sabji | potato brinjal curry
Provided by HEBBARS KITCHEN
Categories curry
Time 30m
Number Of Ingredients 18
Steps:
- firstly, in a large kadai heat 2 tbsp oil and saute spices.
- now add 1 onion and saute until they turn golden brown.
- further, add spice powder and saute on low flame.
- add 4 potato, ½ tsp salt and saute on a low flame.
- add 2 tbsp water, cover and cook until the aloo is almost cooked.
- now add 1 tomato and saute for a minute.
- further, add 400 grams brinjal, ¼ tsp salt and mix gently until the spices are combined well.
- cover and cook or until brinjal is cooked well.
- finally, add coriander and enjoy aloo baingan recipe with roti.
ALOO BAINGAN SABZI
Sailu says on her blog site: "Aloo Baingan is an easy to make dish from North India. Eggplant and potato make for a fantastic combo and when roasted together in a perfect combination of spices, these vegetables are a match made in heaven." I haven't tried this yet, but as soon as I have the spices it's first on my list!
Provided by Jostlori
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot with a lid, heat 1 tbsp oil. Add the cubed potatoes and sautee over low-med heat for 8-10 minutes until they are lighly crisped and colored on the outside. Remove and set aside.
- Add another 1/2 tbsp oil, heat, then add the chopped eggplants. Saute for 7-8 minutes, then remove and set aside.
- Add another 1/2 tbsp oil to the same pan and heat. When hot, add the cumin seeds and let them turn slightly brown. Then add the ginger paste, garlic, turmeric, chili powder, coriander and 3 tbsp water. Stir to combine.
- Add the chopped tomatoes and saute for 4 minutes.
- Add the potatoes and the eggplant to the tomato base and mix well.
- Add salt and garam masala, stir to combine. Then add 1/4 cup water, combine, then bring to a simmer (covered) for 8-10 minutes. Stir occasionally to make sure it doesn't dry out or stick to the pan and burn.
- Remove from heat and transfer to a serving bowl. Garnish with fresh coriander (cilantro) leaves.
- Serve with rice or rotis.
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