Baingan Aloo Masala Curry
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About Baingan Aloo Masala Curry
Experience the comforting flavors of North India with this simple yet delicious Baingan Aloo Masala Curry. Tender young brinjals and potatoes are gently simmered in a classic onion-tomato gravy, creating a rustic dish that's perfect for lunch. The absence of yogurt or cashews keeps the curry light and homestyle, allowing the natural flavors of the vegetables to shine.
This versatile curry pairs beautifully with plain paratha, roti, or steamed rice, making it an ideal choice for a wholesome and satisfying meal. With its straightforward preparation and aromatic spices, Baingan Aloo Masala Curry brings a taste of traditional Indian kitchens straight to your table.
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Recipe Time & More
Ingredients
- 500 gm Brinjal (brinjail)
- 2 Potato (chopped)
- 2 onion (chopped)
- 1 tsp Ginger Paste
- 4 cloves Garlic
- 6 leaves Curry Leaves
- 2 Green Chilli (chopped)
- 2 tbsp Desi Ghee
- 1/2 tsp Salt (or as per taste)
- 1/4 tsp Red Chillies (pwr)
- 1 tsp Degi Mirch
- 1/4 tsp Kitchen King Masala
- 1/4 tsp Peppers (black)
- 1/4 tsp Coriander (Dhania, coriender pwr)
- 1/4 tsp Cumin Seed (Jeera, pwr)
- 2 tbsp Coriander (Dhania, coriender)
- 1/4 tsp Garam Masala
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Instructions
- Wash and cut all veggies
- Add ghee,onion,ginger,garlic,green chillies,curry leaves in a cooker. When onions become golden brown add tomato and spices. Cook until ghee leaves the curry and tomatoes become soft.
- Now add eggplant and potatoes. Cook for 5-7 min on medium flame. Add 1/4 cup of water. Mix it properly and close the lid of the cooker. Cook until 2 whistles.
- Cook it on high flame for 10 min and add garam masala. Switch off the flame and garnish with corainder leaves.
- Serve hot with chapaties,curd,rice.
Recipe Notes
Additional Tips
- To prevent the brinjals (eggplants) from becoming mushy, soak the chopped pieces in salted water for 10-15 minutes before cooking; this helps retain their texture and removes any bitterness.
- If you prefer a richer gravy, add a handful of roasted peanuts or sesame seeds ground into a paste along with the onion-tomato base for a subtle nutty flavor typical of some regional variations.
- For extra depth, temper a pinch of asafoetida (hing) with the cumin seeds at the beginning—this enhances the aroma and aids digestion, especially with starchy vegetables like potatoes.
- Leftovers taste delicious the next day as the flavors deepen; reheat gently with a splash of water and serve stuffed inside parathas or as a filling for wraps.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 184kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.4g | Sodium: 570mg | Fiber: 2g | Sugar: 2g
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Shakuntla Tulshyan
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Looks so mouthwatering! Thanks for sharing.
What a flavorful dish! Thanks for sharing.
This looks so good! Appreciate the share.