ALOO BAINGAN - EGGPLANT AND POTATO CURRY
Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!
Provided by Izzah Cheema
Categories Main Course Side Dish
Time 55m
Number Of Ingredients 18
Steps:
- Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
- Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
- Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
- Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
- Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
- Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
- If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
- Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.
Nutrition Facts : Calories 237 kcal, Carbohydrate 26 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 1176 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
PANFRIED SPICY POTATOES WITH EGGPLANT
An unusual combination of textures and flavors, but-like the eggplant and apple mixture on page 458-one that really works. Serve in combination with other Indian dishes or as an unusual side dish with Western food. Other vegetables you can prepare this way: for the eggplant, substitute cauliflower or thick slices of red or yellow bell pepper or a combination.
Yield makes 4 servings
Number Of Ingredients 11
Steps:
- Peel the potatoes and cut them the long way into wedges, 6 to 10 per potato. Peel the eggplant (salt it if necessary; see page 456) and cut it into similar-sized wedges.
- Put the oil in a 12-inch nonstick skillet with a lid over medium heat. Wait a couple of minutes, then add the chiles, garlic, mustard, and cumin; cook, stirring, until the garlic colors and the mustard seeds pop, a couple of minutes. Add the potatoes and eggplant, along with 1/4 cup water and a sprinkling of salt and pepper, and cover. Cook for about 10 minutes, checking once or twice and adding a little water if necessary, until the vegetables begin to soften. Remove the cover and raise the heat to medium-high. Cook, stirring occasionally, until both potatoes and eggplant brown nicely and become completely tender, another 10 to 15 minutes.
- Add the onion and continue to cook, stirring occasionally, until it softens and begins to brown, another 5 minutes or so. Stir in the lemon juice, taste and adjust the seasoning, then garnish and serve hot or at room temperature.
- You can make these with or without the eggplant: In step 3, add 2 cups seeded and chopped tomatoes about 2 minutes after adding the onion. Cook, stirring occasionally, until the tomatoes begin to break up, about 5 minutes. Serve as directed.
SPICY PUNJABI EGGPLANT WITH POTATOES RECIPE
Provided by anonsouthernbell
Number Of Ingredients 13
Steps:
- Add everything but the last two ingredients. Cook on low for 3 hours. Remove the lid and cook for another 2 hours (help dry up some of the moisture from the eggplant). Add the salt and cilnatry. Serve w/roti or naan.
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