ALOO BAINGAN (POTATO AND EGGPLANT)
If you love Indian food like I love Indian food, then let me tell you: We found the mother lode! Since I did not grow up with an Indian mother and not even an Indian aunt, I had to teach myself how to make authentic-tasting Indian food-but without using any oil. How's that for a challenge? Good news my friends, I have mastered at least some of it. We have even more eggplant recipes for you to try out! From Healthy Girl's Kitchen
Categories Salads & Side Dishes/">Salads & Side Dishes
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F. Lay out chopped eggplant on one non-stick cooking sheet and chopped potato on the other. Roast eggplant for approximately 15 minutes, until it is starting to soften but not mushy. Roast potatoes for approximately 25 minutes, until edges are starting to brown and potatoes are just cooked.
- While eggplant and potatoes are roasting, place the grated ginger, jalapeño, coriander powder, paprika, turmeric, and 2 tablespoons of water in a small bowl. Mix to make a paste.
- Heat a cast iron or nonstick pot over medium heat. Test the heat by adding one cumin seed to the pot; if seed cracks right away, the pot is heated to the right temperature.
- Add cumin seeds and asafoetida after seed cracks. Add the spice mixture and stir-fry for 20 seconds, stirring continuously.
- Add chopped tomato and stir-fry for a minute. Add tomato sauce. Mix well.
- Add roasted potatoes and eggplant. Mix gently and let it simmer for 3 to 4 minutes on medium-low heat. Taste and add salt, if needed. Turn off the heat and add chopped cilantro. Mix well. Chef's Note: Asafoetida is a spice derived from the resin extracted from a plant root. It has a pungent aroma that is very strong when raw but works as a flavor enhancer when cooked. It gives a unique flavor to most Indian dishes. It is also called "Hing," available in most Indian grocery stores.
ALOO BAINGAN - EGGPLANT AND POTATO CURRY
Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!
Provided by Izzah Cheema
Categories Main Course Side Dish
Time 55m
Number Of Ingredients 18
Steps:
- Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
- Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
- Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
- Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
- Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
- Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
- If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
- Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.
Nutrition Facts : Calories 237 kcal, Carbohydrate 26 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 1176 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
VEGAN ALOO BAINGAN (POTATO AND EGGPLANT)
This is another great recipe from Manjula at Manjulaskitchen.com. I urge you to check it out. She has wonderful videos that show you step by step how to make hundreds of delicious recipes. This recipe is gluten-free and sugar-free.
Provided by Ex-Pat Mama
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a deep fry pan over medium-high heat. There should be at least 1 1/2 inches of oil in the pan. Make sure it is quite hot by dropping in a potato piece. If the potato begins to sizzle immediately then the oil is ready. If you start frying too soon the vegetables will absorb the oil and become greasy and unpleasant.
- Fry the potatoes until cooked through, turning several times - about 4 minutes. Remove them with a slotted spoon and drain on a paper towel lined platter.
- In the same manner, fry the eggplant in batches until it is all cooked and draining.
- In a small bowl mix the ginger, chili, coriander powder, turmeric powder, paprika and water to make a paste.
- Heat the tablespoon of water in a large fry pan. Test the heat by throwing in one cumin seed. If the seed crack and begins to sizzle right away, the oil is ready.
- Add the cumin seeds and ginger paste mixture and stir fry until you see the oil beginning to rise to the top of the paste.
- Add in the chopped tomatoes and cook until they begin to reduce. Add the salt. Return the eggplant and potatoes to the pan, reduce the heat to low and simmer for 3 or 4 minutes.
- Sprinkle chopped cilantro over all and serve.
Nutrition Facts : Calories 178.2, Fat 4.2, SaturatedFat 0.6, Sodium 600.1, Carbohydrate 33.4, Fiber 9, Sugar 8, Protein 5.2
ALOO BAIGAIN (POTATO AND EGGPLANT (AUBERGINE) )
This is so yummy! Use those tiny little eggplants at the store rather than those big purple kind. Surve with plain basmati rice or a pulao
Provided by JacquelineS
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut potato and eggplant into small pieces.
- Take frying pan and pour 1 tbsp oil.
- After the oil is hot, add cumin and mustard seed to it.
- When the mustard seeds crackle, add potato and eggplant.
- Saute about 10-15 seconds.
- Add garlic paste and other dry spices as mentioned above.
- Stir in one cup of water.
- Add salt.
- Cover the pan and reduce heat to low.
- Heat till until potatoes are soft, but not mushy.
Nutrition Facts : Calories 249.5, Fat 2.1, SaturatedFat 0.3, Sodium 39.6, Carbohydrate 57.1, Fiber 26.3, Sugar 17.1, Protein 9.4
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ALOO BAINGAN (POTATO & EGGPLANT CURRY) - PIPING POT CURRY
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4.7/5 (23)Total Time 30 minsCategory Main CourseCalories 274 per serving
- Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
- Follow the same steps as above on medium-high heat. Then pressure cook on medium heat for 2 whistles, then release the pressure manually.
- Use a heavy bottom pan. Follow the steps until adding the potatoes and eggplant on medium-high heat. Then cover with a lid and cook until the potatoes are cooked through. This will take about 7-8 minutes. Then cook without a lid for a few minutes. Stir frequently so the veggies don't stick the pan. Stir in garam masala, lime juice and garnish with cilantro.
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- Heat oil in a pan and add cumin seeds, when they start spluttering, add garlic. Saute for a few seconds.
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- Once the tomatoes are done add potatoes, mix well. Cover the pan and cook until the potatoes are half cooked.
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