Aloo Baingan Recipe: Quick Eggplant and Potato Stir-Fry
Try this easy Aloo Baingan recipe for a delicious and quick eggplant and potato stir-fry. Perfect for a weeknight meal, ready in under 15 minutes!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Steam Cook: Add salt, mix well, and cover the pan with a tight lid. Let the vegetables cook in the steam for 5 minutes.
- Stir-fry Again: Remove the lid and continue to stir-fry on medium heat for another 2-3 minutes.
- 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.
- Final Saute: Increase the heat back to medium and saute for another 2-3 minutes, allowing the spices to cook well.
- Garnish and Serve: Turn off the heat, garnish with fresh coriander leaves, and mix well. Your delicious Aloo Baingan Sabzi is ready to serve!