Name: Aloo Baingan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 medium-sized potatoes, peeled and cubed; 1 large eggplant, diced; 1 onion, finely chopped; 2 tomatoes, chopped; 2 cloves of garlic, minced; 1-inch piece of ginger, grated; 1 green chili, chopped (adjust to taste); 1 teaspoon cumin seeds; 1 teaspoon turmeric powder; 1 teaspoon coriander powder; 1/2 teaspoon red chili powder; 1/2 teaspoon garam masala; Salt to taste; Fresh cilantro, chopped for garnish; 2 tablespoons oil; Water as needed

Instructions

Begin by heating oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add in the chopped onions and sauté until they turn golden brown.
Stir in the minced garlic, grated ginger, and green chili. Cook for a minute until the raw smell disappears.
Add the diced tomatoes and cook until they soften and the oil begins to separate.
Sprinkle turmeric powder, coriander powder, red chili powder, and salt. Mix well to combine all the spices.
Toss in the cubed potatoes and diced eggplant. Stir gently to coat the veggies with the spice mixture.
Pour in some water to help the vegetables cook. Cover the pan and simmer on low heat until the potatoes and eggplant are tender, stirring occasionally.
Once the vegetables are cooked through, sprinkle garam masala and give it a final stir.
Garnish your Aloo Baingan with freshly chopped cilantro for a burst of freshness and aroma.
Serve hot with steamed rice or Indian bread like roti or naan.

Ingredients

Instructions

Nutrition Facts

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