Aloo Baingan Curry is a recipe made with a mix of vegetables like potatoes/aloo, eggplant/baingan and also using chopped onions and tomatoes to get gravy base. This curry goes perfectly with roti or rice and is very easy and is a common recipe made in every household and is also a recipe that can be practised by beginners.
Related veg curry or sabzi recipes:
Also check out other recipes that have aloo or baingan in it:
Aloo baingan combination can be made in many ways such as they can be combined to make curry, aloo baingan fry or aloo baingan dry etc....
In this recipe I have used tamatar and few spices to get the gravy and it can also be made without using tamatar. Some people prefer to eat this vegetable a lot and some do not. Baingan or Brinjal as it is sometimes called is a wonderful vegetable with which many recipes can be tried in various ways.
Baingan is available in many sizes small, large and medium and different eggplant gives different tastes therefore, choose the one which is regularly used in your household.
This recipe is very common and the mix of aloo and baingan lifts up the flavors of the curry. Aloo baingan curry is almost the same but in some places like punjab some of the veg recipes use garam masala powder too.
Here, in this recipe, I did not add garam masala powder into it and made the gravy by pressure cooking the vegetables to cook it quickly. This is a common recipe almost made the similar way in all regions of India such as Hyderabad, Punjab, north India etc...with slight variations here and there.
Let us check out the recipe details below for this often made combination...
Recipe
Aloo Baingan Curry Gravy Recipe
Ingredients
- 4-5 eggplants/baingan cut into medium long slices
- 2-3 medium size potatoes/aloo peeled and diced
- 2 tablespoon oil
- ½ teaspoon cumin seeds optional
- 3 medium size onions finely sliced
- 2-3 slit green chillies
- salt - to taste
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon ginger garlic paste
- 2 medium size tomatoes finely sliced
- ½ teaspoon coriander seeds powder
- 1 cup water approx...
- 1 tablespoon finely chopped coriander leaves
Instructions
- Firstly, cut eggplant/baingan into pieces, wash them, mix them with some salt and haldi and rest aside for 10-15 minutes which helps in removing strange baingan smell from the curry.
- Take a pressure cooker or cooking vessel, into it add oil and heat it.
- Add cumin seeds(optional).
- Add sliced onions and saute them for few seconds.
- Add slit green chillies and stir it until onions get soft.
- Add salt as per taste, red chilli powder, turmeric powder, coriander seeds powder, ginger garlic paste, mix and saute well.
- Add the chopped tomatoes into it, mix and cook for a minute.
- Add the diced aloo/potatoes and mix well.
- Add the baingan pieces, mix and cook the whole mixture for about 2-3 minutes by covering the lid.
- Add coriander leaves, add little water and pressure cook for about 3 whistles on high flame or cook normally until the aloo and baingan get soft.
- Reduce the steam and cook for few more minutes if there is any water remaining.
- Serve it with roti or rice!!!
Notes
2.Here I have added ginger garlic paste but some prefer to add only garlic paste or chopped garlic and go for it if that way is preferred instead of ginger garlic paste.
3.Few methi leaves too can be added if willing for a better flavor...
Atlas says
Hi Asyla, this looks delicious - thank you so much for sharing. I can't wait to serve this with fresh rice - yum!
asiya says
Thanks Atlas....