Pakistani Recipes/ Potatoes/ Recipes/ Vegetarian

Aloo Baingan (Potato Eggplant Sabzi)

This simple Aloo Baingan sabzi is a mildly spiced vegetarian dish with eggplant/Baingan and chopped potatoes/aloo. Eat with roti or rice.

This simple Aloo Baingan sabzi is a mildly spiced vegetarian dish with eggplant/Baingan and chopped potatoes/aloo. Eat with roti or rice.

This Aloo Baingan dish is simple to make but makes for a hearty meal. It can be served as a main dish or as a side dish depending on the occasion. It’s a great way to use up surplus baingan/eggplant as well. Serve with roti or chawal along with a bit of achaar for added flavor.

I guess we all get tired of eating meat all the time and Aloo Baingan makes for a satisfying alternative. With eggplants being so widely available nowadays its also a good way to use up surplus eggplant in the house.

I was confused on what recipe to post next and so I decided to hold a simple Facebook poll. It was a choice among Aloo Qeema (Minced chicken with Potato), Aloo Baingan (Potato & Eggplant Vegetables) and Aloo ki Sabzi (Potato Vegetable Gravy) . Honestly, I thought Aloo Qeema would be the preferred option because well it’s meat and everyone loves meat.

Or so I thought.

I am glad I was wrong and there are quite a few people out there who love their veggies. In fact, this reminds me that I should be posting more recipes in the vegetarian section on my blog. If you have any other requests I would be happy to oblige.

Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! 

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This simple Aloo Baingan sabzi is a mildly spiced vegetarian dish with eggplant/Baingan and chopped potatoes/aloo. Eat with roti or rice.
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Aloo Baingan (Potato Eggplant Sabzi)

This simple Aloo Baingan sabzi is a mildly spiced vegetarian dish with eggplant/Baingan and chopped potatoes/aloo. Eat with roti or rice.

Course Dinner
Cuisine Pakistani, Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 880 kcal

Ingredients

  • 3-4 tablespoon oil
  • 1 medium onion sliced
  • ½ teaspoon cumin/zeera
  • 2 tomatoes chopped
  • ½ – ¾ teaspoon salt
  • ½ teaspoon red chili powder or chili flakes
  • ¼ teaspoon turmeric/haldi
  • ½ kg long eggplants/baingan
  • 2 medium potatoes chopped
  • 2 green chili’s
  • Handful of coriander for garnish

Instructions

  1. Cut eggplants into thirds length-wise and then chop. Keep them in salted water to prevent them from discoloring.
  2. Heat oil in a medium pan or a deep frying pan. Fry onion till light golden brown.

  3. Add cumin seeds and cook for a minute till they splutter, and they release their aroma. 

  4. Add the tomatoes, and cook for a minute or so. Add the rest of the spices (salt, red chili powder, turmeric) and saute for about 30 - 45 seconds. 
  5. Cook on low heat till tomatoes soften (10-15 minutes). Add chopped potatoes and eggplants. Cover pot and keep on low simmer (dam) for 10-15 minutes. Make sure that the potatoes are cooked through.

  6. Add green chili’s and cook for 30-45 seconds. Take off the heat, garnish with coriander and serve with roti or rice.

Recipe Notes

Based on personal preference the eggplants can also be peeled. That will result in a lighter color of the final dish.

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