Aloo Baingan Recipe: Quick Eggplant and Potato Stir-Fry

Looking for a quick and easy recipe that’s packed with flavour? This Aloo Baingan Sabzi, a classic Indian eggplant and potato stir-fry, is the perfect answer. It’s a simple, comforting dish that comes together in just about 15 minutes, making it ideal for busy weeknights. The combination of soft, creamy eggplant and hearty potatoes, all coated in a fragrant blend of spices, is truly irresistible. This recipe is beginner-friendly and uses common pantry staples. Whether you’re packing a lunchbox or looking for a simple side dish to go with your dal and rice, this Aloo Baingan recipe is sure to become a favourite in your kitchen.

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Ingredients List:

• 1 large eggplant (approx. 250-300g), cut into pieces
• 1 medium-sized potato, peeled and cut lengthwise
• Oil
• 1 teaspoon cumin seeds
• A few curry leaves
• 1/2 tbsp (Ginger, Garlic, Green Chilli) Paste
• Salt to taste
• 1 tsp red chilli powder (adjust to your spice preference)
• 1/2 tsp cumin and coriander powder
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder
• A pinch of black salt
• A pinch of Maggi masala (optional)
• 1/2 tsp chaat masala powder
• Fresh coriander leaves for garnishing

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Step-by-Step Instructions:

1. Prep the Veggies: After cutting the eggplant, keep it soaked in water to prevent it from turning brown. Drain the eggplant and potato pieces right before you start cooking.
2. Saute the Aromatics: Heat oil in a pan over medium heat. Add the cumin seeds and curry leaves. Once they start to splutter, add the crushed ginger, garlic, and green chilli. Saute for a minute until fragrant.
3. Cook the Eggplant and Potato: Add the drained eggplant and potato pieces to the pan. Stir-fry them on medium heat for about two minutes.
4. Steam Cook: Add salt, mix well, and cover the pan with a tight lid. Let the vegetables cook in the steam for 5 minutes.
5. Stir-fry Again: Remove the lid and continue to stir-fry on medium heat for another 2-3 minutes.
6. Add the Spices: Lower the heat and add red chilli powder, cumin-coriander powder, garam masala, turmeric, black salt, Maggi masala (if using), and chaat masala. Mix everything thoroughly to coat the vegetables.
7. Final Saute: Increase the heat back to medium and saute for another 2-3 minutes, allowing the spices to cook well.
8. Garnish and Serve: Turn off the heat, garnish with fresh coriander leaves, and mix well. Your delicious Aloo Baingan Sabzi is ready to serve!

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Cooking Tips for Better Results:

• Don’t Overcook: Be careful not to overcook the eggplant, as it can turn mushy. It should be soft but still hold its shape.
• Use an Iron Pan: If possible, cook this dish in an iron pan or griddle. It gives the sabzi a lovely rustic flavour and helps it cook evenly.
• Adjust Spices: Feel free to adjust the amount of red chilli powder and other spices to suit your taste.
• Evenly Cut Vegetables: Try to cut the potato and eggplant into similar-sized pieces to ensure they cook at the same rate.

Variations:

• Vegan Version: This recipe is already vegan! Just ensure you are using a vegan-friendly oil.
• Spicy Version: To make it spicier, you can add more green chillies or a pinch of red chilli flakes along with the other spices.
• Kid-Friendly Version: Reduce the amount of red chilli powder and garam masala to make it milder for kids. You can also add a teaspoon of tomato ketchup for a slightly sweet and tangy flavour that kids love.

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Serving Suggestions:

• This Aloo Baingan Sabzi is incredibly versatile. Here are a few ways to enjoy it:
  • Serve it hot with fresh chapatis, rotis, or parathas.
  • It tastes wonderful as a side dish with dal and steamed rice.
  • You can also use it as a filling for sandwiches or wraps for a quick and easy lunch.

FAQs:

Q1: Why did my eggplant turn bitter?
Ans: Eggplant can sometimes be bitter. To avoid this, you can salt the cut eggplant pieces and let them sit for 15-20 minutes before rinsing and cooking.

Q2: Can I make this Aloo Baingan recipe in a pressure cooker?
Ans: Yes, you can. Saute the aromatics and vegetables as instructed, then pressure cook for 1-2 whistles. Be careful not to add too much water to avoid a mushy texture.

Q3: Can I add other vegetables to this recipe?
Ans: Absolutely! Feel free to add vegetables like peas, bell peppers, or carrots to make it more nutritious.

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