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
ALOO BAINGAN (INDIAN-STYLE POTATO & EGGPLANT STIR-FRY)
Provided by Meena, www.hookedonheat.com
Time 30m
Number Of Ingredients 17
Steps:
- Heat oil in a deep non-stick pan and in cumin seeds. Once it starts to sizzle, add in ginger, garlic and onions. Fry till the onions become tender and start to lightly brown along the edges.
- Stir in spices, salt and tomato paste to mix well.
- Add in potatoes and stir-fry for 4-5 minutes till they begin to soften. If the potatoes and spices start to stick to the pan, then add in a splash of water to prevent it from burning.
- Once the potatoes are partially cooked, add in the eggplant and tomatoes, and give it all a good mix to coat well with the spices. Cover and cook for another 4-5 minutes till the potatoes and eggplant are completely cooked through.
- Garnish with fresh cilantro and serve warm.
PUNJABI EGGPLANT (BAINGAN BHARTA)
Steps:
- Gather the ingredients.
- Punjabi baingan ka bharta requires roasted eggplant. Roast eggplant on a gas cooktop by placing the eggplants straight over the burner(s) and keeping the flame on low setting. Keep turning and cooking until all the skin on the eggplant is charred and the inner flesh looks really soft, about 20 minutes; the eggplant will seem to 'cave in' on itself. Or, you can grill the eggplant in your oven broiler or on your barbecue grill. Again, keep turning periodically until all the skin on the eggplant is charred and the inner flesh looks really soft, 20 to 25 minutes.
- Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin.
- Once cool, coarsely mash it and keep aside for later use.
- Place pan over medium heat and add the cooking oil. When hot, add the cumin seeds and cook till the spluttering stops.
- Add the onions and fry until soft and translucent.
- Add the garlic and the ginger and then fry for 1 minute.
- Add the tomatoes, optional green chiles, coriander, ground cumin, and garam masala. Stir well and cook for 3 to 5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed.
- Add the eggplant and salt and mix well. Taste and add more salt if needed. Add the chopped fresh coriander (cilantro) and stir. Cook another minute and turn off the heat. Serve hot with chapatis or rice and your favorite daal dish.
Nutrition Facts : Calories 273 kcal, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 13 g, Protein 6 g, SaturatedFat 1 g, Sodium 433 mg, Sugar 18 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
ALOO GOBI (PUNJABI-STYLE CAULIFLOWER AND POTATOES WITH GINGER)
This everyday cauliflower and potato dish is generally eaten with flatbreads (rotis or parathas) as well as a yogurt relish and some pickles. You may serve it as part of any meal, along with greens, beans and rice or bread.
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.
More about "punjabi eggplant with potatoes recipes"
ALOO BAINGAN (POTATO & EGGPLANT CURRY) - PIPING POT …
From pipingpotcurry.com
ALOO BAINGAN RECIPE - POTATO EGGPLANT CURRY - VEGAN …
From veganricha.com
35 AMAZING INDIAN POTATO RECIPES YOU'LL LOVE - PIPING POT CURRY
From pipingpotcurry.com
ALOO BAINGAN RECIPE || EGGPLANT POTATO RECIPE || POTATO BRINJAL KI ...
From youtube.com
BAINGAN AALOO KI SUBJI: A BAINGAN RECIPE - THE SPRUCE EATS
From thespruceeats.com
ALOO BAINGAN | POTATO EGGPLANT CURRY - COOKING WITH SAPANA
From cookingwithsapana.com
ALOO BAINGAN RECIPE / PUNJABI ALOO BAINGAN / POTATO EGGPLANT CURRY
From spicytreats.net
AUTHENTIC PUNJABI ALOO BAINGAN SABZI RECIPE | TASTY & DELICIOUS
From thefoodxp.com
BHARWA BAINGAN (STUFFED EGGPLANT) - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
PUNJABI EGGPLANT WITH POTATOES - BIGOVEN.COM
From bigoven.com
30+ TRADITIONAL PUNJABI RECIPES - TEA FOR TURMERIC
From teaforturmeric.com
ALOO BAINGAN RECIPE - SHWETA IN THE KITCHEN
From shwetainthekitchen.com
EGGPLANT POTATO RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
EGGPLANT AND POTATO CURRY - HONEST COOKING
From honestcooking.com
DRY EGGPLANT AND POTATO CURRY RECIPE - RECIPES.TIMESOFINDIA.COM
From recipes.timesofindia.com
ALOO BAINGAN RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
BAINGAN BHARTA - ROASTED EGGPLANT MASH - COOK WITH MANALI
From cookwithmanali.com
BAINGAN KI SABJI | ALOO BAINGAN KI SABJI | ALOO BAINGAN …
From vegrecipesofindia.com
GROUND BEEF AND EGGPLANT – MELANIE COOKS
From melaniecooks.com
INSTANT POT ALOO BAINGAN (POTATO EGGPLANT CURRY)
From indianveggiedelight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love