Aloo Baingan Recipe: Easy Indian Potato and Eggplant Curry for a Flavourful Meal

Introduction to Aloo Baingan

Aloo Baingan, a classic Indian dish made with potatoes (aloo) and eggplant (baingan), is a beloved vegetarian curry known for its hearty flavours and comforting appeal. Originating from North India, this dish is a staple in households across the country, celebrated for its simplicity and versatility. The combination of tender eggplant and soft potatoes, simmered in a fragrant blend of spices like turmeric, cumin, and coriander, creates a dish that’s both nutritious and satisfying.

While Aloo Baingan is traditionally prepared with a dry, spiced texture, regional variations exist—some recipes include a tomato-based gravy, while others highlight the natural flavours of the vegetables. I find that the deep frying to the eggplant and potatoes takes this dish to another level. Like most things, the deep frying of anything always tastes amazing! Whether you’re new to Indian cuisine or a seasoned fan, this dish offers a delicious way to explore the rich culinary heritage of India. Let’s dive into the world of Aloo Baingan and discover how to make this flavourful curry at home!

This easy aloo baingan curry recipe is great to serve with my spring rolls and some mint chutney, making it an all round hearty meal to enjoy.

Why make this Aloo Baingan Recipe

Aloo Baingan is a great vegetarian dish that appeals to many people, including those who follow vegetarian diets or are looking for more plant based meal options. For our family I am always trying to introduce more vegetable curry options, and this is definitely one curry that is great to put into the weekly mix of curries.

It’s no surprise that for this spiced potato and eggplant curry, you need aubergine and potatoes as the main ingredients, not only provides a filling and satisfying meal but also provides a very budget friendly option. You will have the the spices already tin your spice cupboard, so all you need to pick up is aubergine, tomatoes and potatoes!

I always make this for my in laws, like most people in my family, the elder generation now prefer more vegetarian dishes over meat. Therefore this dish is a great dish to make when you have the elders over. The fried potatoes and eggplant add a nice twist to the dish too. Like most things fried, it makes the ingredients even tastier!

My first interaction with Aloo Baingan

I first had this potato and eggplant curry as a child and absolutely hated it! My sister and I would hide the baingan under our chapati and try to pretend we had finished it all. My mum always told us baingan was a really good thing to have especially in winter, as it “warmed” up your body. It took me a good few years to fully appreciate what my mum was saying. I now realise that there are some foods which are just a must to have in certain seasons. Aloo baingan is one for those cold days.

Customisations and Variations

One of the best things about Aloo Baingan is how easily it can be customised to suit your taste or dietary preferences. For a creamier twist, add coconut milk to the curry base—this not only enhances the richness but also balances the spices beautifully.

If you’re looking for a spicier version, increase the amount of green chilies or add a pinch of red chili powder.

For a healthier option, try roasting the eggplant and potatoes instead of frying them. Or you can put the potatoes and aubergine in the air fryer. I would use a couple of tablespoons of oil to brush the potatoes and aubergine, then air fry until they are golden brown. This should take around 10 minutes on 180C heat.

You can also experiment with additional vegetables like bell peppers, peas, or spinach to add more texture and nutrients. For a vegan version, skip the ghee and use vegetable oil instead. Whether you prefer it dry or with gravy, spicy or mild, Aloo Baingan is a versatile dish that can be tailored to your liking, making it a go-to recipe for any occasion.

FAQ’s

Q: Can I make Aloo Baingan oil-free?
A: Yes, you can roast or air-fry the eggplant and potatoes instead of frying them to reduce the oil content.

Q: How long does Aloo Baingan last in the fridge?
A: It can be stored in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Q: Can I use frozen eggplant for this recipe?
A: While fresh eggplant is recommended, you can use frozen eggplant if needed. Thaw and pat it dry before cooking to remove excess moisture.

Q: What can I serve with Aloo Baingan?
A: This dish pairs perfectly with roti, naan, or steamed rice. You can also serve it with a side of raita or salad for a complete meal. You could even serve this with another vegetarian curry like kala chana.

Q: Can I add coconut milk to Aloo Baingan?
A: Absolutely! Coconut milk adds a creamy, rich texture that complements the spices beautifully.

By addressing these common questions, we hope to make your Aloo Baingan experience even easier and more enjoyable!

Conclusion

Aloo Baingan is more than just a dish—it’s a celebration of flavours, textures, and cultural heritage. With its tender eggplant, soft potatoes, and aromatic spices, this curry is a testament to the simplicity and richness of Indian cuisine. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress. Plus, it’s versatile, healthy, and easy to customize, making it a must-try for anyone who loves exploring new flavors.

So, why not bring the taste of India to your kitchen? Try this Aloo Baingan recipe today and experience the magic of this classic dish. Don’t forget to share your culinary creations with us on social media using #AlooBainganLove—we can’t wait to see how you make this recipe your own!

See my video on Instagram or TikTok to see how to make this Aloo Baingan recipe!

INGREDIENTS

Feeds 4 people

Time 55 minutes

• 1 litre of oil for deep frying
• 4 tablespoons of olive oil or ghee for curry base
• 6 small (baby) aubergines
• 3 small potatoes
• 1 onion finely chopped ((I use a mini blender for speed))
• 1/2 tin of chopped tomatoes (I use a mini blender for a smoother base to the curry)
• 1 teaspoon of finely chopped garlic (I use a mini blender for speed)
• 1 teaspoon of finely chopped ginger (I use a mini blender for speed)
• 1/2 teaspoon of ground turmeric
• 1/2 teaspoon of chilli powder
• 3/4 teaspoon of ground coriander
• 3/4 teaspoon of ground cumin
• 1 teaspoon of salt
• 6 whole black peppercorns
• 100 grams frozen green peas (optional)
• 2 green chillies slices in half (optional)
• 3/4 teaspoon of ground garam masala
• finely chopped fresh coriander

METHOD

1. Firstly, thoroughly wash the aubergines and potatoes. Next, peel the potatoes and cut into quarters, these should be bitesize. You can in addition cut the potatoes down further; to smaller pieces, if you have a particularly large potato. You can then trim the aubergines and then cut down the length of the aubergines to cut into finger shapes.

I have used baby aubergines, but you can also use large aubergines. With large aubergines, just make sure you cut it down to bite size chunks. The potatoes and aubergines will cook easier when fried, if they are smaller in size.

2) Secondly, heat oil in a wok, until the oil is very hot. Once it is hot, then start to fry the potatoes until they are golden brown. Then remove the potatoes from wok and leave them on a plate with kitchen paper to drain off. Whilst they drain off, you can start to fry the aubergine fingers, again until they are brown. Leave them again on a plate to drain off. You will need to make sure the oil if very hot to avoid the potato and aubergine becoming very greasy.

3) Thirdly, in a saucepan on medium/high heat, start to fry the onion, fry until golden brown.

4) Heat 4 tablespoons of oil in a saucepan on medium/high heat, and add the onions. Fry until the onions are golden brown.

5) Once brown, reduce the heat slightly add the garlic and ginger and fry until the garlic and ginger smell has gone.

6) Then add the tomatoes, the spices except the garam masala and 150ml of water. Cover with the pan lid and cook on low heat for approximately 30 minutes until the mixture comes together and thickens, keep stirring throughout. If the mixtures starts to dry out, add more water.

7) Once the you can see the oil in starting to separate from the mixture add in the peas and green chillies (if you like a spicier curry) and cook for 2-3 minutes, until the peas are cooked.

8) Then add in the fried potatoes and aubergines and garam masala and stir everything thoroughly together. Sprinkle the fresh coriander and serve with chapatis!