An under 15-minutes side dish for chapatis or rotis made with grated paneer sautéed in oil/ghee with onions, tomatoes, spices and herbs.
Month: October 2021
Aloo Baingan or potato-eggplant curry is our absolute favorite and my go-to recipe whenever there’s eggplant in the fridge(Potatoes are always stocked up at our house, lol.). This is a semi-dry type of curry, in which eggplant and potatoes are sautéed and simmered in an onion-tomato-spices base until the vegetables are soft. It’s mildy-spicy, and flavorful and tastes fab with chapatis or plain rice.
To make this recipe quicker, I have used the pressure cooker. But you could use a regular cooking pot alternately, in which case you would have to cook the curry longer(15-20 minutes more, stirring occasionally.
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 3-4 adult servings
1 medium eggplant
1 medium potato
3 tablespoons of vegetable oil
3-4 green cardamom
1 small red onion, chopped
1 green/red chili(for heat), chopped
1 ½ tablespoons of ginger-garlic paste
2 small tomatoes, chopped
¼ teaspoon turmeric powder
1 ½ teaspoons of Kashmiri red chili powder
1 tablespoon coriander powder
¼ teaspoon cumin powder
¼ teaspoon garam masala
Salt to taste
- Cut the eggplant and potato into roughly 1-inch cubes and soak them in water until used.
- Heat oil in a pressure cooker. Add cloves, cardamom and cinnamon into the oil and sauté until aromatic.
- Add the chopped onions along and chili and sauté until onion translucent.
- Add and sauté the ginger-garlic paste for 30 seconds on low-medium heat.
- Add tomatoes and cook them with a pinch of salt until soft.
- Add the turmeric powder, red chili powder, coriander powder, cumin powder and sauté for 20 seconds.
- Drain the water and transfer the chopped cubes of eggplant and potato into the pressure cooker, add salt to taste, give it a good mix, pour just about 20-30 ml of water and pressure cook until 2 whistles on medium heat.
- Once the pressure releases, add garam masala and cook the curry for 2 minutes more.
- Garnish with cilantro and serve with rotis/chapatis/paratha. Enjoy!
- Add salt and spices according to your taste and preference.
- Add water carefully, as the curry would become runny.
- Drizzle a bit of lime juice before serving if you like more tanginess.
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3