Home Style Masala Aloo-Baingan | Spicy Potato-Aubergine Curry

Home Style Masala Aloo-Baingan | Spicy Potato-Aubergine Curry

Author: Rumki Paul
Course: Side Dish
Cuisine: Indian
Preparation Time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Servings: 4 Persons

Home Style Masala Aloo-Baingan is one of the most popular and favourite dishes of every vegetarian family in India. In this preparation, Aloo (Potato) and Baingan (Aubergine) are cooked with Onion, Garlic and Tomatoes with some spices and herbs. It goes amazing with any Indian breads and even with jeera Rice, steamed Rice, ghee Rice, Veg Pulao etc.

I am an Aubergine lover, and so, I keep on experimenting with this vegetable. Masala Aloo-Baingan can be prepared in many ways. There is no fixed recipe or rule to prepare this dish. In various regions of India, this dish is prepared differently using variety of ingredients. This rightly proves the diversity in Indian cuisine.

In this preparation, I have microwaved the Potatoes in full power for some time. It helps in saving time in cooking the Potatoes. If you don’t have microwave, no need to worry. You can directly cook them with Aubergine. It will not make any difference in taste, it will just take a little longer to get cooked. I have used Garlic powder in this dish. If Garlic powder is not available, you can also replace it with garlic paste. The only difference is that the Garlic paste needs to be cooked with Onions in oil to eliminate the raw smell.

My little angel is a Carrot fan and only for her I have clubbed few pieces of Carrots in this preparation. It makes the dish colourful too. Addition of Carrots are completely optional, you can completely skip it. I have not used green chillies in this preparation. You can add green chillies according to your preferable taste.

I have learnt this recipe from my husband. He is very passionate about cooking and a very good cook. When I first had this preparation, I was completely delighted and now it has become our frequent companion for dinner.

In this recipe, I have used milk for richer texture and better taste. But if you like to stick to vegan, you can avoid milk. In this preparation, I have added tomato ketchup in the gravy. It enhances the taste of the dish. I have not used garam masala for this preparation.

For flavouring of the dish, I have used Cumin powder, Coriander powder and a pinch of Kasoori Methi but I have not used any whole spice for tempering. Masala Aloo-Baingan is full of flavours and a palatable dish. You must try it once to come to my side.

Aubergine is rich in nutrients. They are full of vitamins, minerals and fibre. They contain good number of antioxidants. Regular consumption of Eggplants may reduce many health issues including blood sugar and cholesterol. Even they are excellent for weight loss. They are called in many names. In UK, it is known as Aubergine. In US, it is known as Eggplants and in few other parts it is known as Brinjals.

Ingredients:

• 1 large Aubergine, medium diced
• 2 medium Potatoes, medium diced
• 1 Carrot, medium diced
• 1 Tomato, deseeded and diced
• 2 Onions, medium diced and separated
• ¾ teaspoon Garlic powder or paste
• ½ teaspoon Turmeric powder (Haldi)
• ½ teaspoon Red chilli powder
• 1 teaspoon Coriander powder (Dhania)
• 1 teaspoon Cumin powder (Jeera)
• 1 teaspoon Kasoori methi (Dry Fenugreek Leaves)
• 1 tablespoon Tomato ketchup
• 1 teaspoon Sugar (Optional)
• Salt to taste
• Oil for cooking
• 1 cup full cream Milk
• 1 cup water for gravy (Quantity can be varied according to desire consistency)

1. Add oil into the pan.
2. Once the oil is hot, add Onions and sauté them for 2-3 minutes in medium high flame.
   

3. In the other hand, put the Potatoes in a microwavable plate.
   

4. Microwave the Potatoes in full power for 2 minutes and keep them aside.
5. Add Aubergine into the pan and give a nice mix.
   

6. Cover the pan and cook them in low flame for 2-3 minutes. Stir occasionally.
7. Add Carrots and mix them nicely.
   

8. Cover the pan and cook them in low flame for another 5 minutes. Stir occasionally.
9. Add Potatoes and cook them in medium flame for a minute.
   

10. Add Salt, Turmeric powder and give a nice mix.
    

11. Add Tomatoes and mix them properly.
    

12. Cover the pan and cook them in low flame until all the vegetables get tender.
13. Add Cumin powder, Coriander powder, Garlic powder, Chilli powder and mix them thoroughly.
    

14. Cook them in low flame for a minute.
15. Add tomato ketchup and give a nice mix.
    

16. Add Milk and give a nice stir.
    

17. Add water and sprinkle some Kasoori Methi in the pan.
    
    

18. Put the flame on high until the gravy starts boiling.
19. Add Sugar and stir properly.
20. Cover the pan and cook them in lowest flame for couple of minutes.