Aloo Baingan ki Sabji | Aloo Baingan Recipe

Aloo Baingan ki Sabji | Aloo Baingan Recipe

Aloo Baingan ki Sabji with step by step photo and video recipe.

 

Coming from a Punjabi family I have grown up eating sabzi with rich gravy and spices. Though we like to eat simple homely meals as well, Aloo Baingan Masala makes a regular appearance in daily meals at my Mom’s place.

 

I have learnt to make Aloo Baingan Recipe from my Mom. It is prepared in onion-tomato gravy along with few spices to make it flavorful and tasty. It goes well with roti/phulka or paratha.

 

Aloo Baingan ki Sabji

 

I prefer making it in clay pot handi to add the rustic and earthy flavours. However, you can also make it in any utensil and it will taste equally good.

 

I love Indian food and its versatility. There are various ways in which aloo baingan is prepared in different regions.

 

This is more of Punjabi Aloo Baingan ki sabzi recipe. It is widely prepared for weddings as well. Though it requires only a few and basic spices that we available easily at home and yet tastes so flavourful and delicious.

You may also like –
Punjabi Home Style Bhindi Sabzi
Palak Paneer Paratha Recipe
Punjabi Style Khatti Meethi Kaddu ki Sabzi
Paneer Khurchan Recipe

 

Video Recipe –

 

Baingan Aloo Ingredients

 

Pre preparation required for the recipe of Aloo Baingan ki Sabji –

Wash and cut and baingan (brinjal) vertically into 4 pieces. Similarly, wash and cut aloo (potatoes) into slices.

 

Keep baingan and aloo separately in salted water to prevent it from oxidization. Else it may turn black.

 

Make onion puree and tomato puree and keep all the spices ready. In a mortar pestle, make a roughly grounded paste of garlic-ginger-coriander and green chilli.

 

How to make fresh tomato puree at home –

Wash and cut the tip of tomatoes. Roughly chop them and transfer to a blender jar. Blend to form a smooth puree.

 

Similarly, prepare onion puree as well.

 

Aloo Baingan Recipe

 

Other Punjabi Recipes –

Lauki ka Bharta
Paneer Masala
Punjabi Kadhi Pakora

 

How to make Aloo Baingan Sabzi at home –

 

To make aloo baingan ki Sabji at home, heat mustard oil till it starts smoking. Switch off the flame and let it cool down a bit.

 

Switch on the flame add ginger-garlic-coriander-green chilli paste. Cook for a min on a low flame. Add onion puree and cook till golden brown.

 

Next, add all the spices as suggested to flavour the gravy and cook for half a min. Make sure the spices do not burn. Else add a dash of water.

 

Next, add tomato puree. Cover and cook for 5- 6 mins. Stir in between. Uncover and cook till the masala starts to leave oil from the sides.

 

Finally, add potatoes and cook for 4-5 mins. on a low flame. Next, add baingan and mix well.

 

Add water as required, cover and cook till done. Make sure to keep stirring in between to prevent sticking from the bottom of the pan.

 

Aloo Baingan Sabzi
 

Things to keep in mind while making Aloo Baingan ki Sabji Recipe –

  1. Make sure to smoke mustard oil as mentioned, before starting the recipe. This will remove the pungent and sharp smell of mustard oil. If you like the sharpness of mustard oil, you can use it like regular oil.
  2. Cook onion puree till golden brown. This will bring the sweetness of the onion, ensuring the perfectly cooked masala.
  3. Lower the flame while adding dry spices to prevent from burning. You can add a dash of water if required.
  4. Make sure to bhuno (cook) masala nicely, else it will taste raw and sour.
  5. Keep the consistency of the gravy as you like. You can add extra water if you want more gravy.
  6. Do a knife test to ensure potatoes are well cooked.
  7. Cook potatoes for a while before adding baingan/aubergines else either baingan will overcook or potatoes will remain undercook.
  8. Add lots of coriander at the end for the added freshness.

 

Suggestions –

Do not cook in an aluminium utensil, if at all cooking in it, immediately transfer after cooking. As tomatoes react to the aluminium metal making the food poisonous.

 

Aloo Baingan Masala

 

How to serve Aloo Baingan Masala –

I personally like aloo baingan ki Sabji with laccha paratha. However, it tastes good with hot phukla or roti as well.

 

Add jeera rice, dal tadka, boondi raita, chana chaat along with aloo baingan masala to make a complete Indian meal.

 

Aloo Baingan

 

Step by Step recipe of Aloo Baingan Masala –

 

Potato Aubergine Curry

 

    • Heat mustard oil in a pan or handi.

Brinjal Curry

 

    • Make a roughly grounded paste of ginger-garlic-coriander-green chilli in a mortar pestle.

Indian curry

 

    • Add the paste to the oil and cook for a min on a low flame.

Indian Food

 

    • Next, add the onion puree and allow to cook till golden brown. Keep stirring in between to prevent it from burning.

Baingan ki Sabzi

 

    • To flavour the gravy, add in the spices – turmeric powder, red chilli powder, coriander powder, amchur powder, garam masala powder and salt.
    • Mix everything well and cook on a low flame for half a min., make sure not to burn the spices.

 

Indian Meal

 

    • Next, add tomato puree. Mix well.

 

Healthy Meal

 

    • Cover and cook for 5-6 mins. Keep checking and stirring in between so that the masala doesn’t burn.
    • Uncover and cook till the masala starts to leave the oil from sides.

 

Punjabi Aloo Baingan Recipe

 

    • Add diced potatoes (strain the water if you have soaked in it). Mix well and cook for 4-5 mins.

 

Potato Aubergine Curry

 

    • Finally, add baingan (strain water before adding). Mix well.

 

Aloo Baingan Masala Recipe

 

    • Add water as required.
    • Cover and cook till everything is well cooked.

 

Aloo Baingan ki Sabji

 

    • Keep checking and stirring in between to ensure the sabzi doesn’t stick to the bottom of the pan and cooks evenly.

 

Aloo baingan Masala Sabzi

 

    • Finish with lots of coriander for the added freshness.
    • Serve hot with rotis or parathas.

 

Aloo Baingan ki Sabji

 

 

If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

 

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Aloo Baingan Masala

Aloo Baingan ki sabji is prepared in onion-tomato gravy along with few spices to make it flavorful and delicious. The perfectly cooked potatoes and brinjal in rich gravy makes for an amazing lunch or dinner with roti or paratha.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4 People

Equipment

  • Kadai or Handi
  • Spatula or Ladle

Ingredients

  • 2 Tbsp Mustard Oil
  • 2 Tbsp Ginger,Garlic, Coriander and Chilli (Grind in Mortar Pestle)
  • 1 Medium Grated Onion
  • 1/4th Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Dry Mango Powder (Amchur)
  • 1/2 Tsp Garam Masala Powder
  • Salt to taste
  • 1 Cup Tomato Puree
  • 2 Medium Diced Potatoes
  • 5 Small Diced Baingan
  • 1.5 Cups Water (or as required)
  • Finely Chopped Coriander

Instructions

  • Heat mustard oil in a pan or handi.
  • Make a roughly grounded paste of ginger-garlic-coriander-green chilli in a mortar pestle.
  • Add the paste to the oil and cook for a min on a low flame.
  • Next add the onion puree and allow to cook till golden brown. Keep stirring in between to prevent it from burning.
  • To flavour the gravy, add in the spices – turmeric powder, red chilli powder, coriander powder, amchur powder, garam masala powder and salt.
  • Mix everything well and cook on a low flame for half a min., make sure not to burn the spices.
  • Next add tomato puree. Mix well.
  • Cover and cook for 5-6 mins. Keep checking and stirring in between so that the masala doesn’t burn.
  • Uncover and cook till the masala starts to leave the oil from sides.
  • Add diced potatoes (strain the water if you have soaked in it). Mix well and cook for 4-5 mins.
  • Finally add baingan (strain water before adding). Mix well.
  • Add water as required.
  • Cover and cook till everything is well cooked.
  • Keep checking and stirring in between to ensure the sabzi doesn’t stick to the bottom of the pan and cooks evenly.
  • Finish with lots of coriander for the added freshness.
  • Serve hot with rotis or parathas.

Video

Notes

• Adjust spices as per taste.
• Adjust consistency as required.
• Keep stirring and adjust the flame to ensure the masala doesn’t burn.
• Keep mixing the sabzi after adding aloo and baingan to ensure even cooking.
• Cooking in clay pot adds an earthy and rustic flavour to the sabji.


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