Pakistani Recipes/ 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 . 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.

Aloo Baingan (Potato Eggplant Sabzi)

Print Recipe
Serves: 4 Cooking Time: 45 minutes

Ingredients

  • 3-4 tablespoon oil
  • 1 medium onion, sliced
  • ½ teaspoon cumin/zeera
  • 2 tomatoes, chopped
  • ½ tsp – ¾ teaspoon salt
  • ½ teaspoon red chili powder or chili flakes
  • ¼ teaspoon turmeric/haldi
  • ½ kg long eggplants/baingan
  • 2 medium potatoes/aloo, 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

Fry onion till light golden brown.

3

Add cumin seeds and tomatoes. Cook for 30 seconds.

4

Add rest of spices and saute (bhunna) for 1-2 minutes.

5

Cook on low heat till tomatoes soften (10-15 minutes).

6

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.

7

Add green chili’s and cook for 30-45 seconds.

8

Take off the heat, garnish with coriander and serve with roti or rice.

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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