Aloo Baingan Recipe / Punjabi Aloo Baingan / Potato Eggplant Curry

Today's recipe is a simple, flavorful and delicious side dish, Aloo Baingan / Potato Eggplant Curry. Again this is another recipe shared by my neighbor Aunt from whom i learnt making Punjabi Kadi Pakora and Punjabi Garam Masala Recipes. But this time, this Aloo Baingan is prepared by me, where as the Kadhi & Garam Masala are prepared by Auntie and I took pictures alone.

One fine day on a casual talk with her, she said the gonna prepare Aloo Baingan and Rotis for dinner. At first on hearing Aloo Baingan, i Thought that it as Baingan Bharta with some mashed potato and was curious to know the exact method of Aloo Baingan. But than she told me that Baingan Bharta is different and Aloo Baingan is different and also the recipe for the later one. I was impressed with the recipe and the very next day i prepared it at home and shared with her. After tasting it, she said that it is little spicy than her version and perfectly cooked masala and yummy too. Whatelse i want, she never fails to appreciate me after tasting my recipes, Aunt and the whole family loves my cooking and Bhaiya always suggest me to open an Indian Restaurant ;) Yeah, that's my dream too and hope it happens one day !! Now off to the recipe...

                                                         Aloo Baingan Recipe

Preparation Time : 10 minutes | Cooking Time : 25 minutes

Recipe Category : Side Dish/Curry | Recipe Cuisine : Indian/Punjabi

Serves 4

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Ingredients

1. Aloo/Potato   2 medium(peeled & Chopped length wise)
2. Eggplant    1 no.( i used 3/4 of a big eggplant)
3. or
4. Indian Brinjal   5 or 6 no.
5. Onion   1 medium(grind to paste)
6. Tomato   1 medium(chopped)
7. Garlic   2 fat cloves(crushed)
8. Ginger   1/2 tsp(finely chopped)
9. Chilli Powder    1/2 tsp
10. Turmeric Powder   1/4 tsp
11. Garam Masala Powder   1/4-1/2 tsp
12. Salt   to taste
13. Cilantro    2-3 tbsp(finely chopped)
14. Oil   1 tbsp
15. Jeera/Cumin seeds   1/2 tsp

Method
First wash and chop potato and eggplant, grind onion and keep ready.
Then heat oil in a kadai, when it is hot add cumin seeds allow to splutter then add crushed garlic and fry well.

And add onion paste and saute in medium heat until raw smell leaves.
After that add finely chopped ginger and tomato and saute until tomato turns soft and mushy.

Then add chilli powder, turmeric powder and saute for a minute.
And then add sliced potato and stir fry well and add about 1/2 cup of water and cook covered till potato turns soft and tender.

After that add chopped eggplant or brinjal, and stir well and again cook covered for 7-8 minutes, add water if needed.

Once the veggies are cooked, add garam masala and simmer for a minute.
Lastly add some finely chopped cilantro, mix well and turn off the stove.

Notes:
You can use small Indian Brinjals too, cut brinjals into length wise slices and use it in the recipe.
Adjust spices to your taste, also add water to the desired consistency.