Aloo Baingan Recipe: Easy Indian Potato and Eggplant Curry for a Flavourful Meal
Learn how to make Aloo Baingan, a classic Indian potato and eggplant curry, with this easy recipe. Perfect for a hearty, vegetarian meal packed with bold spices and rich flavors!
Ingredients
- 1 litre vegetable oil for deep frying
- 6 small aubergines (baby)
- 3 small potatoes
- 4 tbsp olive oil for curry base
- 1 onion, finely chopped
- 1/2 tin of chopped tomatoes (I use a mini blender for a smoother base to the curry)
- 1 tsp garlic, finely chopped
- 1 tsp ginger, finely chopped
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 3/4 tsp coriander powder
- 3/4 tsp cumin powder
- 1 tsp salt
- 6 black peppercorns
- 100 grams frozen peas (optional)
- 2 green chillies, sliced in half (optional)
- 3/4 tsp garam masala powder
- 3 tbsp fresh coriander, finely chopped
Instructions
- 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.
- 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.
- Heat 4 tablespoons of oil in a saucepan on medium/high heat, and add the onions. Fry until the onions are golden brown.
- Once brown, reduce the heat slightly add the garlic and ginger and fry until the garlic and ginger smell has gone.
- 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.
- 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.
- Then add in the fried potatoes and aubergines and garam masala and stir everything thoroughly together. Sprinkle the fresh coriander and serve with chapatis!