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.
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.