About Aloo Baingan Sabji Recipe
Aloo Baingan Sabji Recipe | Potato Brinjal Sabzi Recipe | Eggplant Potato Masala Recipe | How to Make Brinjal Potato Sabzi with step-by-step photos and video: Aloo Baingan Sabji Recipe is a simple and delicious Indian sabzi recipe made with potatoes and brinjals (eggplants). It is a comforting recipe that is commonly prepared in many Indian households. The combination of soft potatoes and tender brinjals, cooked with everyday spices, makes this sabzi perfect for lunch or dinner. It pairs wonderfully with roti, paratha, or even steamed rice.
This Aalu baigan sabji recipe is easy to prepare and does not require any fancy ingredients. With basic spices like turmeric, red chili powder, coriander powder, and a dash of garam masala, you can create a flavorful dish in no time. The addition of mustard oil and fenugreek seeds gives the sabzi a unique taste and aroma, making it even more enjoyable. Whether you are cooking for your family or guests, this recipe is sure to be appreciated.
Aloo Baingan Sabji Recipe is not just tasty but also a great way to include vegetables in your daily meals. Brinjals are rich in fiber and antioxidants, while potatoes provide energy and make the dish filling. The spices used in this recipe also add warmth and depth to the dish, making every bite flavorful. You can adjust the spice levels to your taste preference, making it either mildly spiced or a bit more fiery.
If you are looking for a quick, wholesome, and satisfying meal, then Aloo Baingan Sabji is a great option. It is perfect for busy weekdays or lazy weekends when you want to cook something simple yet hearty. Serve it hot, garnished with fresh coriander leaves, and enjoy the comforting flavors of this classic potato and brinjal curry with your favorite Indian breads or rice.
Similarly, if you are looking for more Sabzi Recipes, I would like to share my other sabji recipe collections, like Gobi ke danthal ki sabji, Arbi Methi Sabji, Matar ke chilke ki sabji, Aloo Bathua Sabji, and Bhandare wale Aloo Sabji, with this post on how to make potato brinjal sabzi | eggplant potato masala recipe.
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Recipe Card
Aloo Baingan Sabji Recipe | Potato Brinjal Sabzi Recipe
Ingredients
- 4 medium Potatoes (peeled and diced)
- 500 grams Brinjals / Eggplants / Baingan diced
- 2 tbsp Mustard Oil
- ¼ tsp Fenugreek Seeds / Methi Dana
- ½ tsp Cumin Seeds / Jeera
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 1 tsp Garlic (finely chopped)
- 1 inch Ginger (finely chopped)
- 2 tsp Coriander Powder
- ½ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- ½ tsp Garam Masala
- 1 tsp Salt (Adjust as per salt)
- 1 tbsp Water
- ½ tsp Amchur Powder / Dry Mango Powder
- Fresh coriander leaves for garnish
Instructions
- Peel and dice potatoes and brinjals. Keep brinjals in water to avoid discoloration. Finely chop onion, tomato, garlic, and ginger.
- Heat mustard oil until slightly smoking. Reduce flame, add fenugreek seeds and cumin seeds, and let them crackle.
- Add chopped onion, tomato, garlic, and ginger. Sauté until soft. Add all the powdered spices and salt. Cook until oil starts to separate.
- Add potatoes and brinjals to the masala. Mix well, add a splash of water, cover, and cook until soft, stirring occasionally.
- Once cooked, add amchur powder. Mix well and cook for another couple of minutes.
- Turn off the heat, garnish with fresh coriander leaves, and serve hot with roti, paratha, or rice.
Step by Step Recipe
Step 1: Prepare the vegetables
1. Peel and dice 4 medium potatoes into small cubes.
2. Wash and dice 500 grams brinjals (baingan) into similar-sized cubes. Keep them in water to prevent discoloration.
3. Finely chop 1 medium onion, 1 medium tomato, 1 tsp garlic, and 1 inch piece of ginger. Keep aside.
Step 2: Heat the oil and temper the spices
4. Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadhai on medium flame.
5. Once the oil is hot and slightly smoking, reduce the flame to low.
6. Add ¼ teaspoon fenugreek seeds (methi dana) and ½ teaspoon cumin seeds (jeera). Let them crackle for a few seconds.
Step 3: Saute the aromatics
7. Add the finely chopped 1 medium onion, 1 medium tomato, 1 teaspoon finely chopped garlic, and 1 inch finely chopped ginger to the pan. Saute for 3-4 minutes until they turn soft and meshy.
8. Now add the spices: 2 tsp coriander powder, ½ tsp turmeric powder, ½ tsp red chili powder, ½ tsp garam masala, and 1 tsp salt (adjust as per taste).
9. Mix everything well and cook the masala for 1-2 minutes until the oil starts to separate slightly.
Step 4: Cook the potatoes and brinjals together
10. Add the diced potatoes, brinjals (baingan), and 1 tsp salt to the masala. Mix well so that the potatoes and brinjal are well coated with the spices.
11. Add 1 tablespoon water to prevent sticking and cover the pan.
12. Cover and cook the sabzi on low-medium flame for about 10-12 minutes, stirring occasionally.
13. Stir occasionally to ensure even cooking and to prevent the sabzi from sticking to the bottom.
Step 5: Finish the sabzi
14. Once the potatoes and brinjals are fully cooked and soft, add ½ tsp amchur powder (for a tangy flavor).
15. Give the sabzi a good mix and cook for another 1–2 minutes without the lid.
Step 6: Garnish and serve
16. Turn off the heat and garnish with fresh coriander leaves.
17. Serve hot with roti, paratha, or steamed rice.
Tips for the Aloo Baingan Sabji Recipe
1. Cut Brinjal Just Before Cooking: Brinjals (baingan) tend to turn black when exposed to air. To prevent this, cut them just before adding to the sabzi, or keep them soaked in water until use.
2. Adjust Spices to Taste: You can increase or decrease red chili powder and garam masala as per your spice preference. For a spicier sabzi, add a pinch of extra chili powder.
3. Cook on Low Flame: Cooking the sabzi on a low flame helps the potatoes and brinjals to cook evenly without burning. Stir occasionally to avoid sticking.
4. Use Mustard Oil for Authentic Flavor: Mustard oil gives a sharp, traditional flavor to the sabzi. If you prefer a milder taste, you can use any other cooking oil, but mustard oil is recommended.
5. Don’t Skip Amchur Powder: Amchur powder (dry mango powder) adds a lovely tangy taste that balances the flavors. If you don’t have it, you can squeeze a little lemon juice at the end.
6. Serving Suggestion: This sabzi pairs well with roti, paratha, or even simple dal-chawal (lentils and rice) for a comforting meal.
7. Storage Tip: You can store the leftover sabzi in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
You can also try my other Recipe Categories,
Roti Recipes
Paratha Recipes
Poori Recipes
Rice Recipes
Paneer Recipes
Recipe Conclusion
Aloo Baingan Sabji is a simple yet flavorful dish that brings together the goodness of potatoes and brinjals with aromatic spices. Perfect for everyday meals. Enjoy it hot with roti, paratha, or rice. This comforting sabzi is sure to be a family favorite.