Aloo baingan masala Recipe
5/5
Aloo Baingan Masala is a popular North Indian dish made with potatoes (aloo) and eggplant (baingan) cooked in a flavorful blend of spices. The combination of soft, melt-in-your-mouth potatoes and tender eggplant creates a delicious and hearty dish. The masala is made with a tomato-onion base and flavored with aromatic spices like turmeric, red chili powder, and garam masala. It is a versatile dish that can be served as a side dish with roti, naan, or rice.
INGREDIENTS
- 2 medium-sized potatoes, peeled and diced
- 1 medium-sized eggplant (baingan), cut into cubes
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnishing
INSTRUCTIONS
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
- Add the tomato puree and cook for a few minutes until the oil starts to separate from the mixture.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
- Add the diced potatoes and cubed eggplant to the pan. Mix gently to coat the vegetables with the masala.
- Cover the pan and cook on medium-low heat for about 15-20 minutes or until the potatoes and eggplant are cooked and tender.
- Stir occasionally to prevent sticking to the bottom. If required, you can sprinkle some water to avoid dryness.
- Once the vegetables are cooked, add garam masala and mix well. Cook for another 2 minutes.
- Remove from heat and garnish with fresh coriander leaves.
TIPS
- Choose small to medium-sized eggplants for better taste and texture.
- Soak the diced eggplant in water for a few minutes to remove any bitterness before using.
- You can add other vegetables like bell peppers or peas to enhance the flavor and nutrition of the dish.
- Adjust the spice levels according to your taste preferences by increasing or decreasing the amount of red chili powder.
- Garnish with fresh coriander leaves for added freshness and aroma.
- Leftover Aloo Baingan Masala can be stored in the refrigerator for up to 2 days and reheated before serving.
NUTRITION VALUE
- Calories: 150-200
- Carbohydrates: 25-30 grams
- Protein: 4-6 grams
- Fat: 5-8 grams
- Fiber: 4-6 grams
