Aloo Baingan ki sabzi or baingan aloo is a delicious vegan and gluten-free recipe. Made with eggplants & potatoes this tasty dish is very easy to make.

This is purely home-cooked everyday dish which is family favorite veggie especially my son. 

Aloo baingan ki sabzi is a simple yet delicious vegan & gluten-free Indian vegetable recipe. Aloo is the Hindi word for potato and baingan for eggplant so basically, this dish is made by cooking potatoes and eggplants with tomatoes,  and a few spices. This is purely NO Onion NO Garlic Recipe

Even this simple recipe has different variations and I love almost all of them. I usually dry and sometime i usually make curry version, will share the recipe soon with my readers. Today I am sharing the most common method of making aloo baingan also called baingan aloo by many.

To make aloo baingan you need the following ingredients:

• Eggplant: Though aloo baingan is generally made with a baby purple variety, feel free to use whichever variety of eggplant is available to you.
• Potato: Any variety of potato can be used
• Tomato
• Indian Spices - turmeric, coriander, red chilli, salt, garam masala
• Olive Oil or any vegetable cooking oil
• Fresh coriander leaves for garnishing

More Indian Sabzi Recipes like :

Aloo baingan is generally served with Indian bread like roti or paratha with side homemade curd or raita or lassi. Though a lot of people don’t love eggplants, I loved this vegetable even as a kid. It’s one of my favorite vegetables.   

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 3 people

Author: Jolly Makkar

Ingredients :

3 medium-sized eggplants chopped into medium-sized pieces

2 medium-sized potatoes chopped into medium-sized pieces

2 medium-sized tomatoes finely chopped

1/2 teaspoon turmeric powder

1/4 teaspoon red chili powder

1/2 tablespoon coriander powder

1/2 teaspoon garam masala powder

Salt as per taste

3 tablespoon olive oil or any cooking oil of your choice

coriander leaves finely chopped

Instructions

1. Heat oil in a pan, stir fry the sliced aloo and baingan by adding some salt and turmeric powder. Cover the pan and cook until the potato and eggplants are nicely cooked.

2. Once it is cooked properly, take all potatoes and baingan into the late.

3. On to the same pan, add chopped tomatoes, all the spice powder, and salt. Mix, cover the pan, and cook it until the tomatoes turn mushy.

4. Once the tomatoes are done add potatoes, eggplant. Add garam masala and cover the pan. Cook covered for another 3-4minutes. then switch off the flame.

5. Garnish with chopped coriander leaves and serve with roti/ paratha or rice and dal.

Notes:

1) Make equal size pieces of potatoes and eggplants. 

2) Never add water to cook aloo baingan and let the vegetables get cooked covered in their own moisture.

3) Use a heavy-bottomed pot to make this dish.

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